It was my canner (& my fryer) - I did not notice any issues and I'll check both the bottom and the instructions when I'm home. I was pretty diligent about turning the fryer down once we hit pressure to just maintain pressure. ETA - my instruction book says nothing about turkey fryers, or heat sources, and my canner seems fine. It's an All-American, so it's pretty heavy duty cast aluminum - the pot that came with the fryer appears to be aluminum also, just not nearly so thick. Other canners might have different issues.gundogs wrote:Instructions for my pressure canner say to never use a propane turkey fryer. You didn't have any problems?ctbarb wrote:I managed to can 5 qts of stew beef that I got on sale and 4 pts of peaches. These get added to the pantry along side the 14 pts of chicken I already have. Whenever I find meat or fresh fruit on sale I am doing this, as the prices just keep going higher and higher! We also did a canning demonstration for both pressure canners and hot water bath at our recent chapter 20 campout. We used the burner from a turkey fryer with a propane tank as a heat source and it turned out great! One of our members (not me!) is very proficient at all things canning. Hopefully we got a few more people interested in doing this.
Did you inspect the bottom of the canner afterwards? Supposedly the burner's heat is too much
for the bottom
I assume the waterbath canner had no issues - that wasn't mine but it's just a big kettle.
second edit- googling around - apparently presto and mirro pressure canners are only rated to like 12,000-15,000 btu's and turkey fryers have trouble staying below that. All-americans seem to be good because of the thicker cast and the fact that they're weight gauge. Other problems with turkey fryers seem to come from quick pressure fluctuations which we avoided by judicious turning-down of the fryer. I'm glad we used my canner and not one of the others. Just goes to show how important it is to read the manual for YOUR canner.
water bath canners and turkey fryers are supposedly good to go.