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Which do you prefer to can on? I am going to be building a house and we are deciding what will be gas and what will be electric.
I had a smoothtop electric before and liked the way it cleaned up easily. But I had an idea that the propane was easier to regulate the temp and cooks better?
I've used wood, electric, and propane - prefer propane. Wood was good for moving pots to just the right spot, but much too hot for canning (the whole kitchen turned into a sauna). Electric is too hard for me to control, although I think those who really know their burners are successful. I currently have a gas burner, electric oven combo which I like a lot. If you have the opportunity to actually COOK on what you plan to buy, that would be great - I discovered a very annoying 'snap-snap-snap' on my Thermador burners which may have pushed me up to the next level (the wolves and their ilk). Too late now, bought installed and paid for.
I must be the only person that finds a gas stove harder to cook on that electric. On any electric stove that I've cooked on much I can easily set the control so that the canner pressure moves less than 1 psi in half an hour. with a gas stove I have exam the flame and decide every time I make an adjustment weather it is the same as the last time I did it. I figure if I had to use a gas stove I'd find some graduated knob for it.
The other factor I dislike about a gas stove is the amount of indoor pollution they create. I was reading about one study that was don't in LA. It started out with the team trying to measure how much pollution was working it's way into apartments around some of the worst intersections in LA. What they found out was that in apartments with gas stoves the air quality was poorer than the air in the middle of the worst intersection
My parents had a gas fireplace and mom got a head ache every time they ran it. got rid of it, and put in an electric fireplace.
I had not thought about that. I am susceptible to headaches, and I cook a lot, so maybe electric would be better for me. I just wasn't sure if you could can on a smooth surface cook top. I have heard some call them glass tops, others call them ceramic tops, is there a difference I wonder?
I've had electric and gas stoves, and I prefer the gas for canning. It's simply easier to control and hold the temperature. :) ...I have a brand new 5 burner gas stove (bought it this past Thanksgiving) and have had NO problems with it giving me headaches or smelling gas in the house. I love it and really enjoyed canning on it! Also, all the grates on the top connect together making it one large continuous grate, so you can set any size pot on it without fear of the pot slipping off the grate. :) For whatever it's worth, h
ere's the stove I got... http://www.sears.com/ge-profile-30inch-freestanding-gas-range-w-double-convection-oven/p-02264942000P?prdNo=7&blockNo=7&blockType=G7
This is the one I am looking at on Lowe's website. I actually found someone here locally that has one for sale, they moved or something and then didn't get to use it again. I think it is basically the same stove and they are wanting $500 for it. I am going to look at it tonight.
Would LOVE to have TWO ovens :)
Does the top clean up good, or is it hard to clean?
I've got a smooth top range and can on it all the time. And I can LOTS. I love the smooth top because if stuff overflows it's not going down in the stove. I use the razor blade to scrape stuff up and then use the polishing liquid. I've also taken a fine brillo pad to it. I've probably done everything that they tell you not to on that stove. I love the expandable burners on mine. One is extra large which accomodates my 20 qt industrial size cooking pan.
I loved my smooth top because it was so easy to clean and looked nice.
I really wish I had that 5th burner though, 6 would be nice. I cook a lot. I have never canned but may in the future. That is interesting that some have canned on the smooth top and have had no problems. I have heard that they get too hot and can crack. Knowing my luck it would!
I also like the idea of being able to cook in a power outage. Our architect told us, 2 yrs ago there was an ice storm here and some people IN TOWN were out of power for almost 2 weeks. He got power restored quickly because he is on the same line as the hospital. With 5 of us and food allergies, that is almost a must have. I can hardly eat much at a restaurant and anything with flour or corn products I have to make homemade. Well wheat or corn syrup is in almost everything nowadays. I found myself shuffling pans around to try to cook 5 or 6 things w only 4 burners :( Would love the double oven, but I am afraid that is way out of the budget...
FrillyLily, yes, the top cleans up REAL easy! I love it! :) ...Oh, I forgot to say, that my stove also came with a Lodge cast iron griddle that fits where the center grate is located. It has the oblong burner underneath it! Love...it!
Hey Frilly I have a friend here in Se Ok that cans a tremendous amount as she and hubby are the best gardeners in this part of OK ..She cans because she loves to do it and most of here canning is done outside on her patio on a cast iron gas camp stove ..This is done mostly to keep from over heating her home ,basically she has an outdoor kitchen that has just kinda evolved over many years...
grits74571 wrote:Hey Frilly I have a friend here in Se Ok that cans a tremendous amount as she and hubby are the best gardeners in this part of OK ..She cans because she loves to do it and most of here canning is done outside on her patio on a cast iron gas camp stove ..This is done mostly to keep from over heating her home ,basically she has an outdoor kitchen that has just kinda evolved over many years...
That is an AWESOME idea! you know the temps around here are outstandingly hot during the summer, and this would be a great way to keep the house cooler. Now I just have to find a way to keep everything from blowing away while I am working! (we have lots of gusty wind here) Not to mention the problems I'd have with the neighbors 12 dogs...lol
My mom cans in the winter. She cans meat mostly. Turkey, pork and chicken. Very convenient for making soups, casseroles, and gravies when you are in a hurry. She also cans potatoes. I guess you could do pumpkin and other things that you could grow in the summer, and then can up in the winter, great way to save your canning for a 'rainy day' and you have to heat the house in the winter anyway.
Frilly If I recall right you just moved to Oklahoma a few years ago is this correct ?? If so how do you like the heat and over where you are there is a bit of wind ..Now mind you there isn't any place in OK that is exempt from wind..We live in Talihina which is in the heart of the mountains so ifin Y'all ever get to wanting to visit some awesome country come on over ...
thanks for the invite!
I like the heat, not so bad, LOVE the sunny days. Back in MO we had a lot more cloudy weather and gray skies.
I can't stand the wind, I am certain I will never be used to that. I hate it because it just ruins my plants.
Just moved here last July, so not a year yet.
The thing I like to do with the apples is peel/slice/dry and then freeze that way they don't hog the freezer space ,i don't over dry them ..I put them in a gallon freezer bag and then can easily removed as many as I need ...
Yes I can and have but mostly I just like stewed apples My wife is diabetic so don't make many pies anymore ,but the stewed ones are sweetened with splenda and are just great to have in the frig for a snack or with oatmeal in the mornings