How to Keep Cool in the Kitchen While Canning


| 6/12/2020 4:29:00 PM


jars of apricot jam

Two weeks ago, it was cold and rainy, and summer seemed a long way off. But today the thermometer is pushing triple digits. When that happens, canning season isn’t far behind!

Although standing over a pot of boiling jam in the heat appeals to some masochistic Puritan streak in me, I have learned how to reduce sweaty brows while putting up the harvest. Do you have any additional tips? Add a comment below!

Airflow in Kitchen

Close the Windows: It’s counter intuitive, but when the temperature outside is higher than the temperature inside, it’s time to close the windows and keep the hot air out.

Open the Windows: Opening the windows when the temperature is lower, like through the night and early morning, lets cool air into the house. Don’t do this unless you live in a safe neighborhood or your windows have safety stops! Otherwise, keeping the windows open when it is cool lets the kitchen cool off too.



Install Overhead Fans: Although a fan does not cool the air temperature, it makes you feel cooler. Therefore, whenever you are in the kitchen cooking, turn on the overhead fan.

Freestargirl
6/15/2020 1:14:21 PM

i've employed all those tips for years. an older couple that we know told use years ago they canned on their deck with an iron tripod propane burner they picked up at a yardsale for $5. We had one for our turkey fryer, but when my research junkie husband looked into it, he found that that the particular type they used, and that we already have can warp the bottom of your canner. So he actually purchased a waist high dual burner camp stove that runs off of propane, that had many excellent reviews and recommendations to use for outdoor canning. So I've been using that, outside on my carport in the shade and it's been wonderful! It's an extra step of having to carry the canner outside, but it's been worth it not having to heat up the house!


emmer
6/15/2020 12:39:57 PM

it also works for tomatoes. i washed and cored 205 lbs of garden tomatoes last year, placing them in zip bags and freezing them. in november, when the heat was welcome, i defrosted the tomatoes and made them into sauce, chunks and katsup and then water bath canned them. after being frozen, the skins slip off easily, eliminating one of the tedious steps of tomato canning. :-)




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