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Joined: Oct 2021
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Pressure canning venison right now. I’m using a turkey fryer type propane burner.

I have to keep it choked down all I can and still it wants to get too hot and go above 14 psi. I take a flat piece of cardboard to “cool” it off.
It’ 50* outside on the porch and this is aggravating.

I’ve found a nice stainless burner on ammizon that is 37000 btus.
? Is will that be enough? I have no idea hoy many btus this turkey cooker is except it’s hot!


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Something to try....

If you got an acetylene gas regulator.

Try it.

You can throttle it back even more than with a set psi regulator found on most fryers.

Same LH threads.


I’ve got s jet burner for boiling. I can rack it back and boil pretty quick.


Dave

�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz



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Coleman camp stove?

It seems power burners on a gas range are 18K to 23K. Wouldn’t need that much to maintain once at T&P.


If you take the time it takes, it takes less time.
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American by birth; Alaskan by choice.
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Originally Posted by ironbender
Coleman camp stove?

It seems power burners on a gas range are 18K to 23K. Wouldn’t need that much to maintain once at T&P.


I do have a 2 burner coleman stove. Hadn't thought of that. Mostly use it to pour fishing sinkers 2-24oz. It'll melt a pot of lead lol .
Heat control may be way better with that. Thank you for that suggestion.
Listening to lids pop now so we got it done but definitely want a better way to control the heat.


"Aim right, squeeze light"
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37000 btu is way too many for a pressure canner.I have a All American 930 which is a large canner I have no problem keeping pressure on a gas stove which are somewhere between 15 and 20 thousand btus and that turned down pretty far once I reach pressure.That’s in my garage with the doors shut any breeze make it hard to regulate pressure.

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Ours is an All American 92
Originally Posted by willycc
37000 btu is way too many for a pressure canner.I have a All American 930 which is a large canner I have no problem keeping pressure on a gas stove which are somewhere between 15 and 20 thousand btus and that turned down pretty far once I reach pressure.That’s in my garage with the doors shut any breeze make it hard to regulate pressure.

Ours is an All American 921. I think we are going to try the Coleman stove in the shop next go round. I enjoy the canning but trying to keep the pressure regulated for 75 mins is a pain. Thanks for the info. Good huntin' to ya'


"Aim right, squeeze light"
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I run a camp chef. Bring er up to the proper lbs, grab a brewski and babysit.


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Once you've wrestled everything else in life is easy. Dan Gable
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Cast iron heat diffuser?

Last edited by TimberRunner; 11/21/22.
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Last thing you want to be doing is moving the cooker around when it is hot. Two or three bricks to raise the cooker out of the high heat. Add more to raise the heat by completing a ring around the cooker as much as it takes.


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My largest burner on our kitchen gas stove is 15,000 btus and I run it on low to maintain 15lbs psi with a 16 qt canner when doing venison.

IC B3


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