CANNING QUESTION.
Here it is planting season, and I’m already thinking about the harvest. LOL.
I have a flattop cooking surface on my stove, which is not recommended for canning.
Does the The CANner 9.5 Quart Pressure Canner and Cooker safely can vegetables and meat? Or, it is recommended only for water bath canning?
Ball FreshTECH Automatic Home Canning System is only meant for water boiling procedures and apparently has only a limited number of recipes.
If it’s a pressure canner absolutely you can process meat and low acid veggies. I did it for 20+ years. had one of those 2 story tall ones. the pressure canner should have a booklet, if you don’t have one look online for a booklet should give you the pounds of pressure and time.
Water bath canners only good for high acid, tomatoes, fruit, etc.
I’m not familiar with the CANner brand, but as for the stovetop, you can get a stand-alone electric burner for around $10 that works well. If you’re using a large, heavy canner, you may want to put some bricks alongside it to take some of the weight and keep it balanced.
I water-bath on a flat-topped stove all the time. It’s just the pressure canners that I’d be leery of using on one.
Not sure about your specific canners. Refer to your manual.
However, I can tell you that a regular water bath canner is only good for acidic stuff. I can tomatoes, and add a bit of lemon juice, just because some tomatoes are not as acidic as needed.
Anything else needs to be canned under pressure. The amount of pressure and time needed varies depending on product and size. I think there are some canners that can be plugged in and heat is raised to the appropriate temperature and pressure.
You might be able to purchase a counter top burner or hot plate that would work on a regular pressure canner.
My canner came from Walmart for 100 bucks, but I just have a regular electric range - not a smooth top.