I have been thinking about getting one of those electric burners, and doing canning out doors. We have electric outlet outdoors on back patio.
I figure I could load it up indoors, then take it outdoors for the pressure canning stage, and cool down. Avoid the heat up in the house, and help the air conditioner bill.
Sometimes, I just freeze tomatoes in the summer, and then make salsa or tomato juice etc. in the winter when the extra heat appreciated.
You may want to rethink part of that plan. When my canner is loaded up it weighs a TON!! I always end up adding water by pitcher because I can’t lift it after just the water is added. And trying to move it with jars inside could lead to breakage.