Can you use a big galvanized tub to waterbath can outdoors ?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Ol'FashionHen, Feb 17, 2009.

  1. Ol'FashionHen

    Ol'FashionHen Chillin' With My Peeps

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    Oct 24, 2008
    The South
    I was wondering.... I can ALOT ... and last season I had so much to can it was overwelming, all the washing pans, heating the house up, stuff everwhere. If I could can about 45 jars at once it would make it much easier...I can only can so much on one stove at one time. So here's the question on using the galvanized tub comes in, it would be awsome if I could build a fire ander it and can till my hearts content. I would appreciate any help on this subject and what works best for you? [​IMG]
     
    Last edited: Feb 17, 2009
  2. Rte.66_chicks

    Rte.66_chicks Chillin' With My Peeps

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    I'm no expert, but I think the only requirements are that the jars are covered with an inch or two of boiling water for the recommended amount of time. If your heat source is large enough for that, I would think so.

    Let us know how it turns out!
     
  3. ScoobyRoo

    ScoobyRoo Chillin' With My Peeps

    Aug 21, 2008
    Land of OZ
    When waterbath canning, doesn't the lid have to be on it (the pot)?? Interesting though. Call the extension office and ask. Do let us know what you do.
     
  4. ScoobyRoo

    ScoobyRoo Chillin' With My Peeps

    Aug 21, 2008
    Land of OZ
    Also keep in mind the time difference between the first jar you stuffed (hot) til the last one. You can't put them in the pot as you do it because by the time you fill the last jar the first one will be done. Maybe pull it out and keep rotating.[​IMG]
     
  5. patandchickens

    patandchickens Flock Mistress

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    Ontario, Canada
    The biggest problem that I would foresee is that if you put 45 jars into your waterbath at once, it is likely to take a loooooooong time to get the water back to boiling (even if you are hot pack canning) before you can start timing. This would make your canned stuff kind of overcooked and mushy.

    As a secondary issue, you would want to make EXTREMELY DARN SURE of your support frame and the structural integrity of the washtub (including its structural integrity when filled with jars and having been real hot for a couple hours), because having that size assembly tip over or bust open along the side could have *tragic* consequences for anyone standing nearby and getting that boiling water landing on them.

    You could use a garbage can lid or something like that as your lid, as long as it fitted moderately well. (If you don't use a lid I think you would need a really SCARY fire to get/keep the water boiling sufficiently hard)

    There is a thread on www.sufficientself.com (sister site to byc) about outdoor cannning setups that you might be interested in, in terms of not heating up your kitchen anyhow.

    Good luck, have fun,

    Pat
     
  6. Whispering Winds

    Whispering Winds Chillin' With My Peeps

    I had a neighbor that canned with a big wash tub outside. Her hubby made a ring out of concrete blocks and built the fire that way, it worked great and she canned tomoates and beans that way. Hope it helps.
     
  7. wishin4chicken

    wishin4chicken Chillin' With My Peeps

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    I have a very large (maybe 2' x 1') copper tub with lid that I'm sure my mother said Grandma used to can in on the wood stove. I'll have to ask to make sure.

    Michele.
     
  8. AhBee01

    AhBee01 Chillin' With My Peeps

    Nov 7, 2007
    yo. ohio
    I would make sure before trying this and then having a problem and having to waste the food.
    Beans need to be pressure canned as well as other low acid veggies.
    You would need something to keep the jars off the bottom also!
    I don't know about you, but I want what I can to be safe, and I don't want to waste anything!
    Or have all the hard work be for nothing!
    If you find a safe way. let us know. I think the local extension office would be a great place to start.
     
  9. Ol'FashionHen

    Ol'FashionHen Chillin' With My Peeps

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    The South
    Thanks for y'alls input ...I will be taking all into consideration we will do some experimenting before we ruin or waste food that is for sure. I really need to figure out where to appropriatly post my questions [​IMG] they always get moved.
    GOLLY YOU GUYS ROCK!!!!!WHERE'S THE ICON FOR THAT [​IMG] &[​IMG]
     
  10. AhBee01

    AhBee01 Chillin' With My Peeps

    Nov 7, 2007
    yo. ohio
    I checked with a site I go to called garden web the Harvest forum, this is what they say so far!
    I will post the rest of their replies. Some of these people are experts in the field!
    Brenda



    Hmmm, lots of additional info needed. They have to be talking about BWB canning only of course so my first question would be what on earth are they BWB canning 45 jars at a time? No approved recipe allows for preparation of that much at any one times

    Have to be acid foods. Unfortunately many home canners don't make that distinction and try to BWB everything, safe or not.

    And how would you find a fitted lid and a jar rack for cover a galvanized tub? How would one load and remove all those jars into and out of the tub built on a fire without getting burned by the fire? Tub can't be bigger than the fire so it would be a pretty good size fire. Really, really long jar lifter tongs. [​IMG] How would you adjust the heat?

    Shades of pioneer days!! They'd do better to buy an additional gas burner or stove and another big canner so they could do 2 batches at a time.

    Dave





    I have seen big two-burner water bath canners, commonly used by the Amish, Mennonites, those with large families and/or who can in large amounts.

    But they are quite expensive (see example) and I think as Dave mentioned, using two stockpots or canners would be more efficient and more versatile as individual stockpots can be used for many other purposes.

    Galvanized I would not use. I realize that using it for a water bath is not the same as food preparation (cooking or smoking) but I am leery because with the application of heat you get zinc fumes.

    I suppose theoretically you could use a galvanized container (if you can locate a lid) outside on a propane burner (on a breezy day when the wind wasn't going in the direction of the house) but who wants to risk zinc poisoning?

    Carol

    Here is a link that might be useful: Amish Stainless Stovetop Canner

    http://www.lehmans.com/shopping/pro...ODUCT&iMainCat=712&iSubCat=719&iProductID=331



    A wood fire for canner is hard to control for the heating. For large canning batches, an external propane burner makes more sense and if your doing huge batches, a big pressure canner that can hold over 14 quart jars. Very tall and big. Galvanized is fine just for boiling water, but because its also a coating that is heat sensitive, it can vaporize at high temps and give off toxic gasses.
     

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