Having quart jars lined up with home canned tomatoes, peaches, applesauce, green beans and more create a rainbow in the pantry. There’s just something satisfying about having food you grew yourself stocked in your pantry all winter long. Canning season success goes “pop, ping, ping, pop” as the lids seal completely to the jars.
By now, you are wondering what the problems with canning are, I am sure. The big problems when canning are time and space.
It only takes 25 minutes for a quart jar of green beans to be done, but the time spent getting the pressure canner UP to pressure, and the time getting that pressure canner to cool can add another 20-30 minutes each load. You can help this by adding another canner to the stovetop, but then the real problem of space becomes apparent.
I have often run 2 or 3 pressure canners simultaneously during the height of canning season just to get the job done as quickly as possible. It does lessen the amount of time overall, true. However, when I do that, I run out of stove top space. I wind up burning myself trying to reach simmering jar lids behind the huge canners, or when trying to get clean jars sterilized in another pot. And of course, I will still need to feed my family at some point during the canning season, requiring the stove top to be cleared.
Like that’s ever going to happen when I am canning.
Not everyone has the budget for a second kitchen, or outdoor kitchen. It’s just not cost effective when you only will use it for one season, or for one purpose. What’s the solution, then? How can you find the space to can your garden produce, simmer lids, sterilize jars AND feed your family?
Here’s the answer. Add an extra burner in your kitchen. This will give you more space to cook with, heat jars, simmer lids, or even get the next batch of food ready to go into the canners. That will save you lots of time, and money spent on eating out while canning.
What burner should you try? This Avalon Bay induction burner to be more precise.
What’s induction cooking, you may ask? Induction cooking heats up the surface, and food using electromagnetic current instead of direct flame. It allows you to add extra cook space in your kitchen, without having to add an entire stove. This can also help you decide whether a traditional induction cook-top surface that is so popular is for you before you invest.
What I like about the Avalon Bay induction burner is that it’s small and portable. I can plug it in on my counter, on the table, or even in another room, if the heat in the kitchen is too much. You can simmer lids, sterilize jars, or even cook a meal while you are canning at the same time. It has temp ranges up to 465 degrees, or up to 1800 watts, giving you precise cooking for everything you do.
I also like the auto shut off feature that turns the cooking surface off by itself. This is helpful when you have “canning brain” and can’t seem to remember where you put your shoes, let alone turn off the extra stove. That helps make sure you don’t burn your food, or burn down the house. Both are helpful during canning season, to be sure.
The instruction manual for the Avalon Bay Cook Top SKU: Avalon Bay IC100B (see it here) was a quick read, and very easy to understand. There is a quick FAQ section for anything that could go wrong. You will need to use either magnetic stainless steel cookware, or cast iron. The cook-top won’t turn on until the proper cooking appliances are placed on top, either. The cast iron pans I used heated very quickly, too. It was hot to the touch in just 3 seconds, ready to cook. Food was quickly cooked, and in a uniform manner.
The only drawback I can see would be more for those with small, curious children. The cook-top takes at least 5-7 minutes to fully cool down, even after the cook-wear has been removed. If children are prone to want to touch, you will want to unplug the appliance, and move it out of reach while it cools to be safe.
The Avalon Bay Induction cooktop is very affordable as well. The SKU: Avalon Bay IC100B is available to my readers for 30% off, saving you more money!! And, they offer Guaranteed Satisfaction which means you have up to 30 days to return your purchase, free return shipping, with a money back guarantee. You have nothing to lose, and all the extra space to gain this canning season!
You can stop wondering how you will get it all done this canning season simply by adding an extra burner to your kitchen. Help solve one of the biggest problems with canning EASILY!
Just look at some of the amazing foods you can make while the stove is full on canning. Salmon patties cooked perfectly at 700 Watts, and boiling 3 quarts of water for fresh homemade pasta (get the recipe here) only took 8 minutes to full rolling boil! The best eggs cooked sunny side up at at 1000 Watts only took 3 minutes, too.
When it’s not in use, you can easily tuck it away, too. However, I know you’ll love it as I do, and will plan on taking it camping or even on vacations to help cook a quick meal in a hotel. It’s that portable and easy to use! AND, if you grab one of these induction cook-tops, let me know and I will send you a FREE copy of my ebook, “Canning For Beginners” to help you get the best out of your canning this year!
What will you do with your extra time and space this canning season? Be sure to pin this for later!
Want to learn more about canning off grid? This video will guide you through everything you need to know how to safely prepare and can your food, even when there is no power, and you find yourself truly off-grid. In this DVD:
- Which way out of three different canning methods, is likely to kill you?
- How has bacteria mutated since Grandma used to can, and how does that affect you?
- How to can raw meat, and why some meat has to be canned differently.
- Why canning milk and eggs should be avoided.
- When to use different canning methods.
- How to can berries, vegetables, fruit, meat off-grid.
- How to blanch tomatoes
... and so much more!
Get a FREE copy of the ebook, Canning For Beginners with each purchase as well! Grab yours today! Only $14.95 it also makes a great gift!