Response to Another Canning Question

I've been using a 3-burner Coleman gas stove for all my cooking and canning for a year now. I tried using my propane fish cooker burner, and while it works well for water bath canning, it's too hot for steam canning. The Coleman stove, however, works exceptionally well with my pressure canner. A full tank of fuel is more than enough for 90 minutes for canning for meats, etc. You have to keep the tank pumped up to avoid fluctuations in the canner pressure, but once the pressure is up, a low flame will keep it consistant. Good luck!

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