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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old September 21, 2013   #106
Doug9345
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The nice thing about those burners is that they appear to use standard flare fittings to hook up and normal regulated pressure to run so all the normal propane connections work.
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Old September 21, 2013   #107
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The nice thing about those burners is that they appear to use standard flare fittings to hook up and normal regulated pressure to run so all the normal propane connections work.
I use a propane burner. I have natural gas also outside, but cannot find a natural gas burner similar to the propane types. Apparently it is a safety issue or so it appears. The orifices in the burner must be a different size to use natural gas.
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Old September 21, 2013   #108
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The nice thing about those burners is that they appear to use standard flare fittings to hook up and normal regulated pressure to run so all the normal propane connections work.
Wouldn't this T adapter work?
http://www.ebay.com/itm/Coleman-Prop...-/310722861424

This T adapter is a bit different but is also Coleman
http://www.basspro.com/Coleman-Propa...product/60441/
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Old September 21, 2013   #109
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Wouldn't this T adapter work?
http://www.ebay.com/itm/Coleman-Prop...-/310722861424

This T adapter is a bit different but is also Coleman
http://www.basspro.com/Coleman-Propa...product/60441/
No it has the wrong ends among other problems. It has the same threads that a little 1 lb disposable propane bottle has.

Look at the 5 foot hose they sell, it gives the specs.
http://www.shopperschoice.com/item_item_6585.html


There are lot's of different ways to do this. Basically it goes from tank into a regulator. After the gas comes out of the regulator you are going to put a tee some where. Whether you put the tee just after the regulator or near the burners is going to depend on how you lay the whole thing out and are you going to put it up and down all the time or leave them both set up. It will also depend on whether or not you depend on ever setting just one up.

The simplest way to hook two burners up where you don't have to make anything is

One of these.
http://www.shopperschoice.com/item_item_6586.html
One of these
http://www.homedepot.com/p/3-8-in-Le...1#.Uj5Cnz-Z2PY
Two of these
http://propanewarehouse.com/lowpress...il.asp?ID=4033

A wrench to screw it all together, an adjustable wrench will work or you'll need one to fit the hoses and one to screw the regulator into the tank. If you don't already know it, the threads that screw the regulator to the tank are left hand and thus turn backwards.

Soapy water to check for leaks.

I don't necessarily endorse any of the companies. The parts are available lots of different places. An RV store or maybe welding supply should all the parts in one place.
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Old September 21, 2013   #110
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Dumb question: Are boiling water and pressuring canning interchangeable, or are some things canned with one and others with the other?

OK - found the answer: Foods are classified as either high acid or low acid foods, each of which requires a different canning method. Acid foods, which include most fruits, tomatoes acified with bottled lemon juice or citric acid, pickles, relishes, chutneys, jams, jellies and preserves, may be safely processed in a hot water bath. On the other hand, low acid foods, such as meats, poultry, seafood, milk and vegetables, must be processed in a pressure canner.

Last edited by ScottinAtlanta; September 21, 2013 at 10:16 PM.
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Old September 21, 2013   #111
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Scott, as you found out, only pickled/fruit/preserve type foods can be water bath canned. The rest must be brought higher than 212 boiling point to kill botulism, etc as it can grow in a vacuum non-aerobic environment (like in a sealed jar).
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Old September 21, 2013   #112
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Thanks you all for the timely discussion! I've been considering a pressure canner for a while now, and finally ordered up the Presto from Amazon thanks to all the reviews both here and there....What intrigues me is the possibility to can things like fish, soups, stews and chili, as well as vegetables and the like.
If you are on Facebook and interested in a knowledgeable group who love to help, I would recommend Preserving the Harvest. They have a great recipe file and Master Canners who will make sure you are doing things the right way to keep you safe.

https://www.facebook.com/groups/408718129215404/
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Old September 21, 2013   #113
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I use a propane burner. I have natural gas also outside, but cannot find a natural gas burner similar to the propane types. Apparently it is a safety issue or so it appears. The orifices in the burner must be a different size to use natural gas.
The orifice for the natural gas is bigger.

http://www.joppaglass.com/burner/lowp_chrt.html

Natural gas is usually supplied at slightly less pressure and it have fewer BTU's per volume of gas.

They exist I just don't know if they exist in Ontario.

http://stores.hurricaneproducts.net/...--|/Detail.bok

I don't know what issues you'd have with just drilling the orifice bigger. I've gone the other way, put a little brass plug in and redrill it. I got the little numbered drills and size chart from a gas man 30 years ago. I just don't know if you'd flip the codes and insurance people out.
I see where there are conversion kits for certain grill, so maybe not.
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