I canned some green tomato salsa at the end of last season and would like to do some more canning this year, but the amount of heat put out by gas stove over the long period of heating the water and jars, processing the jars..... my gosh, it was October and my kitchen was a furnace.
I had the idea to get a stand-alone induction burner and use this for canning, my reasoning being that you don't get all of that heat generation. But, DH went online to read the reviews of induction burners and he said it seems like most of the "heat" generated tends to be in the center of the burner. My concern with this "apparent" issue is that maybe only the cans on the center of the rack will reach the required temperature during processing. Is this something to worry about? I was wondering if any CH's on here have feedback or info that might help me.
Thanks so much!