Here is an electric waterbath canner that I've seen for sale in this catalog. It may be pricey, but it looks like it has a very good rating. I've never used one, but maybe someday.

Brad AKA Moonwolf

Here is a link that might be useful: Electric Waterbath Canner

Brad, I used one of those a couple of times. Took a long time to heat up, but once it was there, it was great.

I don't know about an induction canner, but I think my pressure canner heats up the house nearly as much as the waterbath canner. There's so much mass that takes so long to cool down.

I have a portable induction burner that I use for water bathing on my back porch, and when it's hot I water bath tomatoes out there. The processing time is longer, but if you figure in the time it takes for pressure to drop, it's not that much longer.

I found that the big cheap stewpot I bought at the variety store for $10 umpteen years ago works on induction....makes a perfect w/b canner. Do they make an induction pressure canner that's rated for canning and will go above 10 lbs.? That would be awesome.

Katiec, that is a great alternative as I have a screened in porch with a big table I could work from. Can you tell me what to look for in a portable induction burner? What brand do you have and have you seen any you might like better?

I have also canned outside on the deck in the summer, using the burning from a turkey fryer. It works better than the camp stove, which is what I used before that. I also find that a pressure canner heats up the kitchen just about as much as a water bath canner.

I have no experience with induction but if it has the power to run a canner inside and it's portable, it should have the power to run a canner out in the screened in porch and be a lot more comfortable.

Happy canning!

Annie

Before I was born, and for many years after, we had a utility two burner gas unit that sat out in our utility/laundry room. It was a partially open room like a back porch. All canning was performed there. I suspect that this was a common approach in the 30's to 60's.

I have a water bath canner that goes on 2 elements so got a cheap 2 burner hotplate for about 20$

forgot to add now I can do canning in the garage or on the deck

Here is a link that might be useful:

This post was edited by CLBlakey on Mon, Jul 1, 13 at 11:02

Many of the farm homes around here have a "summer kitchen" where the hot work of canning (as well as processing chickens) was done each summer in order to keep the heat out of the house.

Strategy:

1. My neighbor always froze fruit or fruit juice in the summer and early fall and made jelly/jam/preserves in the late fall and early winter when the additional heat was welcomed.

2. Another friend plants her pickling cucumbers in late June or early July instead of early May, which puts harvest in September instead of August.

3. If you are going to use tomatoes for sauce, you can freeze them and process them later.

-Grainlady

Hmm, I will have to think about that. The pictures are awesome. Thank you.