Brethren,
I turn to you for an idea I've had kicking around in my nugget.
I like to do a lot of canning with extras from the garden, and also have a wild hair to do a crawfish boil this summer.
When canning before, it turns our house into a hot box! Wife lady doesn't care for that.
So, onto my question... :clap2:
What should I look for in an outdoor propane burner that will both supply sufficient heat for crawfish/seafood boils and also adjustable enough to do semi low heat for canning?
Bayou Classic comes to mind for seafood, but would also like it to be suitable for outdoor pressure canning.
Thoughts? Ideas?
I know there is enough experience here to answer this, but would like to hear from the years of experience on the forum!
Thanks Folks!
I turn to you for an idea I've had kicking around in my nugget.
I like to do a lot of canning with extras from the garden, and also have a wild hair to do a crawfish boil this summer.
When canning before, it turns our house into a hot box! Wife lady doesn't care for that.
So, onto my question... :clap2:
What should I look for in an outdoor propane burner that will both supply sufficient heat for crawfish/seafood boils and also adjustable enough to do semi low heat for canning?
Bayou Classic comes to mind for seafood, but would also like it to be suitable for outdoor pressure canning.
Thoughts? Ideas?
I know there is enough experience here to answer this, but would like to hear from the years of experience on the forum!
Thanks Folks!