If there were only a way to regulate a rocket stove!
FOOD (NOT USDA approved canning methods) This is how we stored meat outside the refrigerator, during the war in my country
- Thread starter China Connection
- Start date
Distance from the heat! Some type of adjustable heavy duty metal stand that sits over the stove would work.
Summerthyme
That is worth trying out.
I see a trailer tongue jack, slightly modified.
Old Gray Mare
TB Fanatic
This is partially true.
Rule of thumb: low acid foods (meats, fish, vegetables) pressure can. High acid foods jellies, jams, non starchy fruit, pickles, tomatoes, high acid salsas can be canned in a water bath canner.
A canner can do everything right, follow the directions perfectly and still have problems. Nothing is guaranteed except death and taxes.
Good starting place for beginners is the current edition of Ball's Blue Book and USDA food preservation info on associated US University web sites. Ball's Blue Book is update as new information becomes available and is associated with the company that produces Ball canning jars.
I believe this is Ball's website with canning info and recipes.
Ball Blue Book
The Ball Blue Book is one of the main books in the accepted American canon of home canning.
www.healthycanning.com
As to using the method in the OP? Just no. Really. There are other safer options.
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tnphil
Don't screw with an engineer
Yeah, I just forgot about fruit and such. But that rule is what I use. Even with some fruit, you may need to add acid. I use Ball (and other) guidelines, to be safe.
Clean jar rims and new lids are very important to get a good seal. And they need to be tightened enough so that canning won't force particles under the edge of the lid and corrupt sealing. Gotta get that satisfying pop.
I'm using boneless chicken thighs I canned in 2012. They're sealed so well that they can't be opened with a butterknife under the edge of the lid-I have to get a bottle-opener and it still bends the lid when opening.
I've thought about a heavy metal plate on a stand...something that would be similar to the top of a wood cook stove. The fire below would have to be contained somehow so it could be controlled to a degree. I'm afraid an aluminum canner over a big open flame might get warped.
They may be the best but the much less expensive Presto canners produce the same results. I purchased my two Presto canners for $15 and $6 at auctions. The $6 one had a broken handle, but I was well aware that replacement parts are readily available. I think at the time the handle cost $10 so $16 for a new canner. Both canners were in like new condition and I'm fairly certain the $6 one had never been used. Extension service tested the gauges for free at that time -- now it's $5.
The vlog An American Homestead had numerous videos of canning over a wood fire. The lady is now deceased, but her husband had continued the vlog. I no longer follow it, but you could likely access the old videos. I've seen several vlogs where people are canning outside using a turkey fryer setup for the base. I personally would not want to can outside because I cannot lift a full canner (and it's not really a safe idea anyway) so would have to open it and remove the jars outside. That is not a good idea because you're supposed to avoid a breeze which is impossible in this area.
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