Was it wonderfully convenient? Yes and no. Yes, because canning outside frees up a burner on my stove inside for preparing meals during the day and no, because, well, I had to carry the full jars outside!
But, it was worth it.
I canned 21 quarts of tomato soup, so we are set for the winter on that! I still used my trusty stock pot canner for pints (I did 32 pints of salsa, 12 pints of soup, and 15 pints of thick sauce), mostly because I ran out of propane and didn’t have time to travel the 13 miles to the nearest store while I was in the middle of canning.
Before I leave you, I have one more fabulous, life changing canning tip- use a roaster for cooking your tomato concoctions down!
My sister and mom learned this from a neighbor lady and it has revolutionized their canning!
You free up your burner, it cooks down FASTER (because its being heated on all sides, not just the bottom) and you can turn it way down and walk a way for awhile if something comes up and you need to leave the house.
I made all of my salsa, soup and sauce this way and I will never go back to using my stove for that again! I borrowed my mother-in-law’s and my sister borrows my mom’s, so if you don’t want to invest in one (or like me, don’t have storage space for it!), ask around and I bet you can find one.
What have you canned this fall?
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