K-State Research and Extension

Portable, or stand alone, burners might be a good option for those who have a smooth cooktop and the stove manufacturer states that canning should not be done because of the high heat, heavy canner weight, and possibility of cracking the stove top.

There are many options for portable burners, but not all of them are appropriate for home canning equipment. Check the burner manufacturer’s specifications and directions to make sure the burner can withstand canning. Some basic guidelines include:

• The burner must be level, sturdy, and secure enough to hold large canners filled with water and jars of food.
• The canner diameter should not extend more than 2 inches from the burner.
• For electric burners, the wattage should be comparable to a typical large household range burner. Most household range burners are at least 1,750 watts or more.
• The burner housing should hold up to high heat for long periods of time, without damaging countertops.
• At least one pressure canner manufacturer does not recommend using an outdoor heat source, such as a turkey fryer burner.
• Burners that produce more than 12,000 BTUs can damage your canner.
• Always follow manufacturer directions.

Learn more at https://nchfp.uga.edu/newsflash.

Sometimes, freezing is the quickest way to preserve fresh food from the garden or farmers market. But can that frozen food be used in canning? In many cases, it depends on the food itself. Freezing will change the texture and soften the food upon thawing. This will cause the food to pack into jars differently compared to fresh food.

For example, frozen tomatoes could pack into jars differently than freshly prepared tomatoes and cause overfilling of jars since they are softer when thawed.  Overfilling can result in under-processing (and therefore possible spoilage on the shelf) and possibly under-acidification with more tomatoes in the jar than expected.  Process times are dependent on food being prepared as described in the preparation steps printed with the time.  The best recommendation is to use these tomatoes in something that is well cooked like stewed or crushed tomatoes or make tomato juice or sauce.

The only way to consider doing this with tomatoes is to freeze the tomatoes for a very short time of just a few weeks at most, without any other added liquid or ingredients.  Then when you have enough, thaw them completely and use all the tomatoes and their juices in the pack to make the crushed tomatoes with the hot pack method.

Unsweetened frozen and thawed fruit can be used in place of fresh fruit in jams and jellies. For best results, measure frozen fruit before thawing. Learn more tips about safe changes to tested canning recipes at https://www.ndsu.edu/agriculture/sites/default/files/2024-03/fn2102.pdf.

Source: Dr. Elizabeth Andress, Professor Emeritus, University of Georgia

Half-gallon sized canning jars are available, but they are not recommended for canning many foods. In fact, the only products recommended by the manufacturer to can include apple juice and grape juice ONLY in a boiling water bath canner.

There are no other research-tested processes for half-gallon jars. Boiling water processes for other foods for jars larger than those published with recipes (usually pints and/or quarts) cannot be extended by any formula to a larger jar.

Historical canning resources may reference the use of half-gallon jars. However, these are not currently accepted or endorsed by the USDA, Cooperative Extension, or U.S. canning jar manufacturers.

Learn more from Jar It Right! Choosing and Using Canning Jars from the North Central Food Safety Extension Network.

https://nchfp.uga.edu/faqs/general-canning/category/faq-canning