I am interested in ways to expand canning activities out of my kitchen, which is small and has a glass-topped induction range not well suited to canning. I picture having the canner outside boiling away while I use the cooktop for blanching and precooking. But what to use for the outside heat source?
This site (http://bioenergylists.org/stoves
) lists dozens of innovative stove designs for cooking with wood or other biomass. In particular, the rocket stove seems to generate a lot of interest (http://bioenergylists.org/taxonomy/term/12/all
My plan is to start researching and building one of these, with the hope of having it ready for late summer canning activities. I could use some input from folks on this list to tell me:
1. The diameters of any of the water-bath and pressure canners you own.
2. Thoughts about features and capabilities that are particularly relevant to canning (for example, the ability to regulate heat to keep in the right pressure/temperature range during processing)
3. If you have any experience with this kind of project and might want to pitch in.