How to Use a Turkey Fryer for Canning

Canning is one of the most common methods of food preservation. It allows gardeners and home economists to create a ready supply of healthy food, take full advantage of seasonal produce specials and fully enjoy a bountiful harvest. Unfortunately, most canning occurs during the summer. When the weather is already hot, the last thing anyone wants to do is spend the afternoon standing over a boiling kettle. If you happen to have a turkey fryer, you can avoid this unpleasant scenario. Rather than overheat your kitchen, move your canning operation outside and put your turkey fryer to use as a portable water bath canner.

Difficulty: Easy

Instructions

Things You'll Need:

• Turkey fryer Canning jars Canning lids Lid rings Jar lifter Cooling racks or towels

1. Move the turkey fryer to a safe location with no low-hanging branches and out of the wind. Fill the fryer half full with warm water. Light the fryer and adjust the flame. If your turkey fryer has a thermostat, turn it to 200 degrees; if not, set the flame on low and insert the thermometer.

2. Load the basket of the fryer with jars and insert them into the water for preheating. If your model did not come equipped with a basket, simply set the jars on top of the poultry holder to keep them from directly touching the bottom of the fryer. Ensure there is enough water to cover the tops of the jars by 1 to 2 inches. Adjust the water level, if necessary.

3. Prepare the food for canning. When the food is ready, remove the canning jars from the water and fill, leaving the appropriate amount of head space for the particular item you're preserving.

4. Check the water to be sure it has reached a full, rolling boil and then move the jars into the canner with a jar lifter. Grasp the jar just below the band of the lid and grip the handles tightly. Be sure to keep the jar upright to avoid unintentional spillage as this could prevent the lid from sealing. Alternatively, you can load the jars into the basket and lower the basket into the pan.

5. Pour additional boiling water into the fryer, if necessary, to ensure that all jars are adequately covered. Place the lid on the fryer and wait for the water to return to a full boil.

6. Start timing the food once the water is boiling again. Keep the lid on and leave the jars in the fryer for the recommended amount of processing time.

7. Wait until the appropriate amount of time has elapsed and then extinguish the flame. Remove the lid, but allow the jars to remain in the hot water for at least 5 minutes.

8. Remove the jars one at a time. Use the jar lifter to carefully remove them from the water. Put the jars directly from the water onto a cooling rack or dry towel. Be careful not to tilt the jars while moving them.

9. Allow the jars to cool for 24 hours and then test each jar for a proper seal by pressing down in the center of the lid. If you hear a distinct "pop," the jar has not sealed and the contents must be used immediately, discarded or reprocessed.

Tips & Warnings

• Be sure you have a full tank of propane prior to getting started.

References

• Boiling Water Bath Canning

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