Canning on an RV Propane Stove ???
- Thread starter nomifyle
- Start date
Water-bath or pressure canning is probably something you'll want to do *outside* your RV, for a variety of reasons:
- the clearance between most RV stove-tops and the vent-hood/upper cabinet is limited. A water-bath or pressure canner is pretty tall, and you'd have limited clearance to get the jars in/out safely without moving the vessel
- the RV propane cook-top generates limited BTU's (i.e. the burner output is low) and the footprint is small. A few rigs come with stove-tops with a single high-output burner, but it still has a small footprint relative to the bottom of a suitable canning vessel
- the heat and humidity generated during the canning process places a large load on the RV's a/c system during hot weather, and isn't easy to clear/vent during cool weather
- cook-top and counter space is limited; you're better off, and safer using folding tables and outdoor cooking appliances rather than attempting to can inside your rig.
We use a pair of high-BTU propane burners (kind of like a stove, but used more often for "kettle cooking") for water bath canning. These generate much higher and more controllable heat, have more burner area, and are more stable for handling water bath canning vessels. A single 20-lb. tank of propane will run two kettles all day for water-bath canning.
As an aside, we never use the propane oven, or stove inside the RV. I do the vast majority of the cooking using the microwave, an electric skillet (during inclement weather), and a Weber "BabyQ" propane grill outdoors. We also don't use the built-in propane heat, opting for a ceramic element space heater. The general rule is no open flame inside the rig. This reduces the chance of fire (catastrophic in an RV), asphyxiation and/or CO poisoning.
- the clearance between most RV stove-tops and the vent-hood/upper cabinet is limited. A water-bath or pressure canner is pretty tall, and you'd have limited clearance to get the jars in/out safely without moving the vessel
- the RV propane cook-top generates limited BTU's (i.e. the burner output is low) and the footprint is small. A few rigs come with stove-tops with a single high-output burner, but it still has a small footprint relative to the bottom of a suitable canning vessel
- the heat and humidity generated during the canning process places a large load on the RV's a/c system during hot weather, and isn't easy to clear/vent during cool weather
- cook-top and counter space is limited; you're better off, and safer using folding tables and outdoor cooking appliances rather than attempting to can inside your rig.
We use a pair of high-BTU propane burners (kind of like a stove, but used more often for "kettle cooking") for water bath canning. These generate much higher and more controllable heat, have more burner area, and are more stable for handling water bath canning vessels. A single 20-lb. tank of propane will run two kettles all day for water-bath canning.
As an aside, we never use the propane oven, or stove inside the RV. I do the vast majority of the cooking using the microwave, an electric skillet (during inclement weather), and a Weber "BabyQ" propane grill outdoors. We also don't use the built-in propane heat, opting for a ceramic element space heater. The general rule is no open flame inside the rig. This reduces the chance of fire (catastrophic in an RV), asphyxiation and/or CO poisoning.
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nomifyle
TB Fanatic
Really good advice, thanks. We've only used our propane heat to, maybe, take the chill off first thing in the morning, if that. We have always used a space heater and even that with great caution. But we've used our stove and oven with no problems and we've lived in two different campers. And since I'm gonna be living in mine I will be cooking on the stove, but not canning as you have suggested.
I have a propane burner on its own stand, that most folks around here, use for boiling seafood; is that the type of propane burner you are talking about.
Just the other day I took the factory installed microwave out of my camper because I do not use a microwave. I prefer to cook over a flame instead of something electric. In both of our previous campers I cooked on the stove and in the oven with no problem and not just snacking but a full meal, two or three times a day. My camper does have 02 and smoke detectors in it.
Thanks again for the cautions.
Judy
i had a Tappan propane kitchen stove, when i first started canning. Loved it as was easier to control heat and steam pressure than my current electric stove.
I can see no problems with canning anything anywhere provided you have enough cabinet or hood clearance overhead to handle the size and height of your canner.
I can see no problems with canning anything anywhere provided you have enough cabinet or hood clearance overhead to handle the size and height of your canner.
Old Gray Mare
TB Fanatic
I just had a new gas stove put in. When the installer saw the canning jars lined up and the cases of fruit waiting to be processed he suggested that next time we invest in a commercial range. He said the standard ranges will not hold up to that level of use and that we would probably find a commercial range more appropriate and better for the long run.
I've done some canning on two single burner propane stoves. They were for heavy duty use. we were making bushels of applesauce and used big heavy pots as well as the canner. They allowed us to work outside. We did have to fight the yellow jackets for the applesauce but clean up was a breeze. All we had to do was wait until everything cooled off and then hose down the picnic table and equipment. I can't image a RV stove standing up to that level of use and abuse.
I've done some canning on two single burner propane stoves. They were for heavy duty use. we were making bushels of applesauce and used big heavy pots as well as the canner. They allowed us to work outside. We did have to fight the yellow jackets for the applesauce but clean up was a breeze. All we had to do was wait until everything cooled off and then hose down the picnic table and equipment. I can't image a RV stove standing up to that level of use and abuse.
Taz
Deceased
I have a propane burner on its own stand, that most folks around here, use for boiling seafood; is that the type of propane burner you are talking about.
yes, thats what you need. I carried one along with my canner which is the largest one on the mkt. Worked great. Gotta protect from breeze. I also cooked full meals and baked everything that I would in a house, including bread. I have 10 years of full time rving with a 7 yrs break in the middle. Had my husband not died, we would still be out there.
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2dollarbill
Veteran Member
During hurrican IKE, our electric went out for a week. I was in the middle of canning salsa and pickles. I used a 2 burner coleman propane stove and finished the job, inside, on top of the stove that was basically a boat anchor. Every thing turned out well.
It can be done, have fresh air, keep watch over it the whole time, and you will be fine.
2db
It can be done, have fresh air, keep watch over it the whole time, and you will be fine.
2db
I guess it depends on the camper. We have a Winnebago, and the canners I have just would not work on that stove. Not enough room. Not to mention what the inside humidity would do the the rest of the space. Peel the wallpaper, maybe
Outside is better, I think.
OTOH, we've lived in our motorhome for months at a time, on the road, and I used the stove and oven all the time for cooking our meals. And the heater that came with the unit. nb
Now, I have recently been doing a lot of canning on our household stove.
Actually, it is two apartment size stoves, very simple, with no electric elements, side by side. So I have eight burners, and can run two pressure canners, or two water bath canners, with the attendent hot water supply, to top off the canners if necessary, and, of course, the product to be canned being kept hot in a double boiler rig. When I pressure can, I can preheat the jars in the water bath canner, and preheat the product, so I am "really" canning hot pack.
Do you see why I said the standard RV rig would be 'way too small?
Now, when we were shopping around to buy these stoves, we checked out a commercial stove. We were immediately told how much energy these things drew down, and it was far over what a standard domestic gas stove draws.
You do not want a commercial stove. A mediocre gas stove will do. If it has lots of burners and is in a non drafty spot, and you have lots of counterspace and two or three sinks in your kitchen, all the better.
Before we started canning this season, I had the propane tank filled, and I took careful note of the gauge. After each canning session, as above, I go out and look at the dial. It moves very little! Maybe a point. So a 200 galloon tank, filled to 80%...and the dial moves one point per each canning session.....
You do the math....my brain has gone to bed already~
Outside is better, I think.
OTOH, we've lived in our motorhome for months at a time, on the road, and I used the stove and oven all the time for cooking our meals. And the heater that came with the unit. nb
Now, I have recently been doing a lot of canning on our household stove.
Actually, it is two apartment size stoves, very simple, with no electric elements, side by side. So I have eight burners, and can run two pressure canners, or two water bath canners, with the attendent hot water supply, to top off the canners if necessary, and, of course, the product to be canned being kept hot in a double boiler rig. When I pressure can, I can preheat the jars in the water bath canner, and preheat the product, so I am "really" canning hot pack.
Do you see why I said the standard RV rig would be 'way too small?
Now, when we were shopping around to buy these stoves, we checked out a commercial stove. We were immediately told how much energy these things drew down, and it was far over what a standard domestic gas stove draws.
You do not want a commercial stove. A mediocre gas stove will do. If it has lots of burners and is in a non drafty spot, and you have lots of counterspace and two or three sinks in your kitchen, all the better.
Before we started canning this season, I had the propane tank filled, and I took careful note of the gauge. After each canning session, as above, I go out and look at the dial. It moves very little! Maybe a point. So a 200 galloon tank, filled to 80%...and the dial moves one point per each canning session.....
You do the math....my brain has gone to bed already~
Rastech
Veteran Member
If going to use outdoors, I'd use something like this (and probably ham fist it right up! *grins*), with the usual heavy duty gas ring that goes with them.
http://www.farvis.com/boilerinfo.htm
http://www.farvis.com/boilerinfo.htm