Canning on the Camp Chef Outdoor Stove

I recently used my new Camp Chef Outdoor to can peaches. The stove made this usually hot, lengthy process quicker, easier, and cooler! The best part for me was that the stove was outdoors, so my house didn't heat up during the actual processing period. This also left my kitchen stove burners free for preparing the fruit and the lids.

Another benefit of using the Camp Chef stove was that it was much more powerful than my kitchen range. This meant that the water bath canner heated up quicker, and the time spent waiting for the canner to return to a boil after the jars were added was much shorter than usual!

Also, since there are three high-power burners on the Camp Chef stove, I could can three times as much at once. The final benefit of easy clean up sealed my commitment to canning on the Camp Chef Outdoor Stove. Since it was outside, any spillage, which was minimal, could be quickly and easily squirted off with a hose. The Camp Chef Outdoor stove is definitely the easier, more modern way to can at home.

Jenny

To ensure uniform processing the canner should be no more than 4 inches wider than the burner.

Chili Sauce - Rate this recipe at iliveoutdoors.com
Taken from the Outdoor Cooking Guide by Marla Rawlings

• 6-8 qt. tomatoes
• 2 tsp. nutmeg
• 6 lrg. apples
• 3 tsp. cinnamon
• 6 lrg. onions
• 4 Tbsp. salt
• 8 green peppers
• 2 C. cider vinegar
• 2 tsp. allspice
• 2 C. white sugar
• 2 tsp. ginger
• 1 C. brown sugar
• 2 tsp. cloves

HOW TO PREPARE

Wash and chop vegetables and other ingredients into large stock pot. Cook at low heat for 2 1/2 to 3 hours.
Bottle in hot jars, leaving 1/4 in. space at top. Process in boiling water bath for 30 minutes. .