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Hot plate recommendations


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I've been reading on a couple of forums about using a hot plate for canning (here & frugal's). What brand(s) do you recommend? I would like to do a summer kitchen, but we don't have the space or the money to do a full sized shed. Since we're living in WY now, we also have a home with no air conditioning (not that I'm complaining, I just don't want to heat up the house come canning time!!).

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  • 6 years later...

I have a 2-burner hot plate in the travel trailer and a 1 burner in Miss B. If I'm paying for electricity I always use them instead of my propane stoves. I have one of those NUWave induction stove top burners here at home. I wouldn't dare try to can on any of them :-( So...I'd be interested also in one that would hold the weight and sustain the element heat and not start a fire or ???

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A propane camp stove is on my wish list :-)

 

http://www.cabelas.com/product/Camp-Chef-Pro-F-Deluxe-Two-Burner-Stove/1877910.uts?productVariantId=3947041&srccode=cii_328768002&cpncode=39-58970216-2&WT.tsrc=CSE&WT.mc_id=BingPLA&WT.z_mc_id1=03966548&rid=20

 

REI also has one. i already have a 2-burner Coleman with an oven that can sit on top, but it's too light-duty to ever can on, and only uses the cylinder propane bottles.

 

Anyway...the one at Cabel's is on my wish list :-)

Edited by The WE2's
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I've wondered about this too. I have a couple of cheap ones I would only use for heating up something or for a quick fry. If I canned on an electric hot plate it would have to be a professional one like Ambergris linked. I would have to be pretty desperate to try it though. A full canner load weighs so much! I don't know if a hot plate could handle the weight for a couple of hours (start to finish) it would take to pressure can something. Maybe water bath? Probably even heavier due to all the water plus food in the canner? Still about an hour or more from start to finish. If I did try it, I wouldn't leave it for a minute and I'd have a fire extinguisher right beside me. One that puts out electrical fires. It isn't something I would do but desperate times call for desperate measures I suppose.

 

I just got a new Presto canner last year. It's a 23 quart size. The instructions say do not use outside with a propane cooker. I'm not sure why but I do know that it is A LOT thinner than my old 1970's Mirro canner that I still use.

 

As an aside, has anyone ever weighed a full canner? Just curious. The next time I can I'll do that...if I remember.

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About a pound per pint, or eight pound per gallon. This would be measured by filling your canner with water and then pouring that water into measuring jars. Then add in the not-inconsiderable weight of the metal canner itself.

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I think it's dangerous to use your canner on outside propane grills and turkey fryers (some do), but the 2-burner type that I want is made for heavy duty cooking. I've watched a lot of tubes of homesteaders etc., using propane camp cookers and big homemade rocket-type stoves. Jeeps...both of my canners are Presto and they aren't as heavy as the older types but I think they heat up alot quicker, thus using less of my heat source. I have an old Mirro but can't find a gasket for it, and I have a REALLY old (forget the name...but it's what Presto used to be) and it's very heavy. None of mine are those big 22qt+ sizes. Then I have the two small ones that I only use to pressure cook, even though they have the vent and weight. I don't can in my NuWave pressure cooker...only cook.

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