I am starting to can with the 41qt All American Pressure Canner. The thing is a beast and I need to buy a burner to use it. My stove isn't set up right and I am nervous about the weight of thing with jars etc...
Does anyone have experience heating and simmering very big pots on dedicated heat sources?
Indoors? I'd love something I could do indoors but that may not be my first answer.
Outdoors? I have heard good things about the Camp Chef line of outdoor burners. Do they simmer well? Do they blow out easily?
Anyone have experience with very large pots on portable heat sources (electric or gas)
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