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Mon, Aug 4, 14 at 21:37
| My water bath canner won't fit on the large burner on the back of my electric stove. This means whatever food is being heated ends up back there and blocks the contols (what idiot designed modern electric stoves? It wasn't a fat, big bossomed woman, I guarantee) I can barely lift a big pot like that. So is there any reason not to heat up whatever I am canning in an electric skillet? Does it get hot enough? If its boiling does it matter how deep the pan is? I don't even know if my skillet will hold the quantity, but it would be worth it to me to get a bigger one if it will heat properly. TIA. |
Follow-Up Postings:
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| As long as the food is boiling, it doesn't matter how it got there. You might think about an electric burner too. Then you could use any pan/pot you like rather than just a skillet. I completely understand what you are saying....my stove has similar issues. While I can get a large pot on the rear burner, it isn't completely centered. There's no way my canner will work back there. Good luck! |
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- Posted by luvncannin 7a-panhandle tx (My Page) on Tue, Aug 5, 14 at 16:17
| I agree as long as it gets it hot enough it should work. I am having similar issues since I decided to can at home instead of hauling everything to the commercial kitchen I usually use, that was different kind of pain. I was going to try an induction burner a friend got for me but will have read how it works. The other day trying to make jam waiting and waiting for canner to boil so I could load it, the dumb thing was on the side ridge so wasn't good making contact. someday I will have a nice canning kitchen with a 10 burner stove. kim |
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- Posted by AmyinOwasso 6b, Owasso, OK (My Page) on Tue, Aug 5, 14 at 16:38
| I'm leaning toward dehydrating. Nice and light when you're done. And mostly unattended. I dehydrated some cucumbers the other day, which were really good that day, but got kind of chewey later, not as good texture. It is yet another method to play with. |
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