speaking of canning

[MacAttack]

This came in my presto canner.

So do you have any suggestions for a guy with a glass top stove?

[Skillet]

I canned tuna on my glass top stove this year, used a Presto canner.  Worked fine for me, but the house smelled like tuna for about a week solid...

I think the main concern with using a pressure canner over an open flame is that the direct flame heat can start an annealing process on the outer part of aluminum, temporarily weakening the structure and bowing out the bottom.  In extreme cases, the aluminum can fail allowing the canner to explode.

[The scout]

I've alway's canned tuna outdoors on a open flame, when you have 4 pressure cookers going at once you don't have a lot of options, my family has done it this way for many years no issues. Besides the smell it would take me a week to can all my tuna

[billythekidrock]

This came in my presto canner.

So do you have any suggestions for a guy with a glass top stove?

Presto 23qt model number 01781
$80 plus free shipping.
http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1393287109&sr=8-1&keywords=canner

[billythekidrock]

This came in my presto canner.

What model number?

The manual for the 23qt says, "Caution: Do not use pressure canner on an outdoor LP gas burner or gas range over 12,000 BTU’s."

[swinters]

This came in my presto canner.

Camp Chef says they don't recommend using a pressure canner on their stoves too, though I think they have to for legal reasons.  The book on mine does have a section on water bath canning though.  A household gas range burner is something like 10,000 BTU and the low pressure burner of a Camp Chef is rated at 30,000, but that's on high.  They sell a round plate steel plate called a flame tamer and I just use that and don't get crazy with the flame and it works great.  the flame tamer is the ticket for using the Dutch oven, too.  I haven't scorched anything since I started using it and don't notice a difference in cooking times.  Bought mine at Cabela's for about $10.00.  I have a laser thermometer and I watched the temperature when I first started using the Camp Chef and the lower temperatures are just fine.  I'm sure their lawyers told them to take the safe position on whether to use them for pressure canning.  I also have a high pressure burner that I put in when I'm home brewing and it's rated at 60,000 BTU.  It'll boil water in a heartbeat and would probably pop the safety seal on the canner before you knew it.  Check out your stove, use a flame tamer or something similar, and adjust accordingly and there's not a problem.  I guess the bottom line though is that if you're concerned about it then don't do it.   

[MacAttack]

This came in my presto canner.

So do you have any suggestions for a guy with a glass top stove?

Presto 23qt model number 01781
$80 plus free shipping.
http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1393287109&sr=8-1&keywords=canner

Thanks,

I was told if the pot goes to far over the burners then the stove will shot off. I have a water bath pot and it is small enough for my stove. I just haven't looked into the pressure cooker.

[quadrafire]

Hey all.....
Just got my new 21 qt All American pressure canner.
Reading the booklet it talks about canning in "cans"...... Anybody do this other than glass??

Looking forward to the journey 

[PLUVIUSWAPITI]

quad, I have canned salmon and tuna for the last 10 yrs in cans. Also a lot less mess by doing fish in cans, but of course you have to have a can sealer.  Buy my cans from a seafood place in South Bend. I also have a All American 941 canner. Good luck!

[mkcj]

I would think a steel or cast iron plate between the flame and cooker would work fine for outside fish canning without the danger of damaging the pot. We are just starting canning and doing what we can with water bath and then plan to move to pressure canning also.

[ICEMAN]

This came in my presto canner.

Camp Chef says they don't recommend using a pressure canner on their stoves too, though I think they have to for legal reasons.  The book on mine does have a section on water bath canning though.  A household gas range burner is something like 10,000 BTU and the low pressure burner of a Camp Chef is rated at 30,000, but that's on high.  They sell a round plate steel plate called a flame tamer and I just use that and don't get crazy with the flame and it works great.  the flame tamer is the ticket for using the Dutch oven, too.  I haven't scorched anything since I started using it and don't notice a difference in cooking times.  Bought mine at Cabela's for about $10.00.  I have a laser thermometer and I watched the temperature when I first started using the Camp Chef and the lower temperatures are just fine.  I'm sure their lawyers told them to take the safe position on whether to use them for pressure canning.  I also have a high pressure burner that I put in when I'm home brewing and it's rated at 60,000 BTU.  It'll boil water in a heartbeat and would probably pop the safety seal on the canner before you knew it.  Check out your stove, use a flame tamer or something similar, and adjust accordingly and there's not a problem.  I guess the bottom line though is that if you're concerned about it then don't do it.   

Good advice here. I always perform our canning over a gas flame, and I could really crank the heat up on it to get things going faster, but don't.  Patience is important.