As long as the food is boiling, it doesn't matter how it got there. You might think about an electric burner too. Then you could use any pan/pot you like rather than just a skillet.

I completely understand what you are saying....my stove has similar issues. While I can get a large pot on the rear burner, it isn't completely centered. There's no way my canner will work back there.

Good luck!
Deanna

I agree as long as it gets it hot enough it should work. I am having similar issues since I decided to can at home instead of hauling everything to the commercial kitchen I usually use, that was different kind of pain.
I was going to try an induction burner a friend got for me but will have read how it works.
The other day trying to make jam waiting and waiting for canner to boil so I could load it, the dumb thing was on the side ridge so wasn't good making contact.
someday I will have a nice canning kitchen with a 10 burner stove.
kim

I'm leaning toward dehydrating. Nice and light when you're done. And mostly unattended. I dehydrated some cucumbers the other day, which were really good that day, but got kind of chewey later, not as good texture. It is yet another method to play with.