Kitchen canning and turkey fryers

"Luv2golf" <[Only registered users can see links. ]> wrote in message
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have
We don't have a small kitchen, but we do can on the deck with a propane
burner. Much faster than waiting for the honking canner to boil on the
stove. We mostly do it when we are mass producing tomatoes or pickles or
salsas. Also for blanching the corn before we cob it for the freezer. And in
the spring, we finish the last of the boil of maple syrup on that once we've
reduced the sap from 100 gallons to about 3.

Anita