This is my basic canning set up on my 1900's laundry stove. On the left is my new water bath canning pot which holds a zillion mason jars at one time and heats to boiling fast on two burners.

Added bonus is that the lid doubles as counter space. If I leave out a few jars then there is room for funnels, tongs, rings, and lids.

The right front burner is for cooking and is the only way to add wood to the fire. Cooking is done by way of direct contact as pot on stove (high flame) or using trivets of varying heights (med. to low flame).

Right back burner has my old 9 quart jar capasity water bath canner - hot soapy water, rings, and mason jars waiting on elbow grease.

The empty round wash tub generally holds produce such as apples or tomatoes that need washing. In a pinch I will place the tub over a crude but safe firepit filled with water to keep sterilzed jars hot before being filled.

Why do I can on a woodstove ?

Because my regular stove is a 1949 Hotpoint double oven electric stove that makes my electric meter spin like cheap tires on black ice.

Because we get free firewood.

Because after all is said and done I can preserve a quart of strewed tomaotoes, for around 12 cents. That includes the cost of salt, water, & canning lid. The toms were grow from saved seeds.

Jars rarely bought new were gotten by way of friends, freecycle, curb shopping, and tag sales. After 5 years of active canning all 300 + jars are paid for.

Because canning outside on the patio beats canning in a hot kitchen any day.

~~ pelenaka ~~