Conservo Steamer Canner Tips for Wood Stove Cooking (5 Pro Hacks)

“Aha!” It hit me like a rogue chip from a misfired axe swing. I was staring at a stack of glistening, freshly canned peaches, and then at the wood stove merrily crackling away in the corner. It wasn’t just about heating the house; it was about harnessing that constant, low-and-slow heat for something more: canning. And not just any canning, but using a Conservo steamer canner on the wood stove.

For years, I’d been splitting logs, felling trees, and sweating over a roaring fire, all for the sake of keeping warm through the winter. I knew the nuances of wood – the difference between green wood and seasoned wood, the bite of a well-sharpened axe, the satisfying thunk of a perfectly split log. But the idea of using that same fire for something as delicate as preserving food? That was a revelation.

This guide isn’t just about canning; it’s about integrating the rhythm of wood processing and firewood preparation with the art of food preservation. It’s about maximizing the resources you already have, and it’s about adding another layer of self-sufficiency to your life.

I’ve spent countless hours in the woods, felling trees with my Stihl MS 261 chainsaw (a workhorse, I tell you!), splitting logs with my trusty Fiskars X27 splitting axe (the best non-hydraulic option, in my opinion), and stacking firewood with the precision of a Tetris champion. I’ve also spent just as many hours in the kitchen, learning the ins and outs of canning. Now, I’m merging those two worlds.

So, grab your canning jars, stoke that fire, and let’s dive into my five pro hacks for using a Conservo steamer canner on your wood stove.

Conservo Steamer Canner Tips for Wood Stove Cooking (5 Pro Hacks)

1. Understanding Your Wood Stove & Conservo Canner Duo

Before we even think about peaches or tomatoes, let’s talk about the fundamentals. You need to understand your wood stove and your Conservo steamer canner. They are not created equal, and their compatibility is crucial for safe and effective canning.

Wood Stove Considerations:

• Surface Area: How much flat, level surface area does your stove offer? The Conservo canner needs a stable and even base. Uneven surfaces can lead to tipping, uneven heating, and potential explosions. My wood stove, a Jotul F 602, has a relatively small but flat top, which required some careful maneuvering (more on that later).
• Heat Output: Wood stoves are notorious for uneven heat distribution. The area directly above the firebox will be significantly hotter than the edges. You need to be aware of these hotspots and adjust your canner placement accordingly.
• Material: Is your stove cast iron or steel? Cast iron retains heat more evenly, making it slightly better for canning. Steel stoves tend to heat up and cool down faster.
• Stovepipe Placement: Where does your stovepipe exit the stove? If it’s directly above the cooking surface, it can create a localized hot spot.
• Weight Capacity: Can your stove handle the weight of a fully loaded Conservo canner? A fully loaded canner can weigh upwards of 50-60 pounds, depending on the jar size and contents. Check your stove’s manual or consult with a professional if you’re unsure.

Conservo Steamer Canner Considerations:

• Material: Most Conservo canners are made of stainless steel, which is durable and easy to clean.
• Capacity: Conservo canners come in various sizes. A typical model can hold 7-quart jars or 8-pint jars.
• Lid Design: The lid should fit snugly to create a proper seal and trap steam.
• Steam Vents: The steam vents are crucial for releasing excess pressure. Ensure they are clear and unobstructed.
• Water Level: Maintaining the correct water level is essential for proper steam generation. Too little water, and you won’t get enough steam; too much, and you risk the jars sitting in water.

Key Concept: Heat Distribution

This is where the art meets the science. Wood stoves provide radiant heat, which is different from the direct heat of an electric or gas stove. You need to learn how your stove distributes heat and adjust your canner placement to ensure even processing.

Case Study: My Jotul and the Peach Catastrophe

My first attempt at canning peaches on my Jotul was a disaster. I placed the canner directly over the firebox, and the peaches in the center jars were cooked to mush, while the outer jars were barely warm. I learned a valuable lesson that day: heat distribution is key.

Actionable Steps:

1. Inspect your wood stove: Note the surface area, material, heat output, and stovepipe placement.
2. Inspect your Conservo canner: Note the material, capacity, lid design, steam vents, and recommended water level.
3. Perform a “dry run”: Place the empty canner on your stove and observe how the heat radiates. Use an infrared thermometer to identify hotspots.
4. Consult your wood stove manual: Check the weight capacity and any specific recommendations for using cookware on your stove.

2. Mastering the Art of Fire Management for Canning

Canning on a wood stove isn’t like flipping a switch. It requires a delicate balance of fire management to maintain a consistent temperature.

Key Concepts:

• Fuelwood Selection: Different types of wood burn at different rates and produce different amounts of heat. Hardwoods like oak, maple, and ash are ideal for canning because they burn slowly and produce a consistent heat. Softwoods like pine and fir burn quickly and produce more smoke, making them less suitable. I personally prefer using seasoned oak for canning. It provides a steady, reliable heat source.
• Seasoning: Green wood (freshly cut wood) contains a high moisture content, which reduces its burning efficiency and produces more smoke. Seasoned wood (wood that has been air-dried for at least six months) burns hotter and cleaner. Aim for a moisture content of 20% or less for optimal burning. I use a moisture meter to check the moisture content of my firewood before using it for canning.
• Fire Building Techniques: The type of fire you build will affect the heat output. A small, compact fire will produce a lower, more consistent heat, while a larger, more open fire will produce a higher, more variable heat. I prefer a “top-down” fire for canning. This involves placing the larger logs on the bottom and the smaller kindling on top. This allows the fire to burn slowly and evenly from the top down.

Step-by-Step Fire Management:

1. Choose the right fuelwood: Select seasoned hardwoods with a moisture content of 20% or less.
2. Build a top-down fire: Place larger logs on the bottom and smaller kindling on top.
3. Light the fire: Use a fire starter or kindling to ignite the fire.
4. Monitor the temperature: Use a thermometer to monitor the temperature of the stove top. Aim for a consistent temperature that is hot enough to generate steam in the canner, but not so hot that it scorches the bottom.
5. Adjust the airflow: Use the stove’s air vents to control the airflow and adjust the temperature. Opening the vents will increase the airflow and raise the temperature, while closing the vents will decrease the airflow and lower the temperature.
6. Add fuelwood as needed: Add small amounts of fuelwood as needed to maintain a consistent temperature. Avoid adding large amounts of fuelwood at once, as this can cause the temperature to spike.
7. Maintain a steady simmer: The goal is to maintain a steady simmer in the canner, not a rolling boil. A gentle simmer is sufficient to kill harmful bacteria and preserve the food safely.

Data & Insights:

• Oak vs. Pine: Studies have shown that oak produces approximately 28 million BTUs (British Thermal Units) per cord, while pine produces approximately 20 million BTUs per cord. This means that oak will burn longer and produce more heat than pine.
• Moisture Content: Green wood can have a moisture content of 50% or higher, while seasoned wood has a moisture content of 20% or less. This difference in moisture content significantly affects the burning efficiency and heat output.

Personalized Story:

I once tried to use green maple for canning because I ran out of seasoned oak. The result? A smoky, sputtering fire that barely generated enough heat to steam the canner. The canning process took twice as long, and the final product had a slightly smoky flavor. Lesson learned: always use seasoned hardwoods.

Actionable Steps:

1. Stockpile seasoned hardwoods: Plan ahead and stockpile enough seasoned hardwoods for your canning needs.
2. Invest in a moisture meter: Use a moisture meter to check the moisture content of your firewood before using it for canning.
3. Practice fire building: Experiment with different fire building techniques to find what works best for your stove and your needs.
4. Monitor the temperature: Use a thermometer to monitor the temperature of the stove top and the canner.
5. Adjust the airflow: Use the stove’s air vents to control the airflow and adjust the temperature.

3. Adapting Canning Recipes for Wood Stove Use

Not all canning recipes are created equal, especially when adapting them for wood stove use. You need to consider the unique characteristics of wood stove cooking and adjust your recipes accordingly.

Key Considerations:

• Processing Time: Wood stoves tend to heat up and cool down slower than electric or gas stoves. This means that you may need to adjust the processing time to ensure that the food is properly preserved. I usually add about 10-15 minutes to the processing time when canning on my wood stove.
• Altitude: Altitude affects the boiling point of water, which in turn affects the processing time. If you live at a high altitude, you will need to increase the processing time to compensate for the lower boiling point. Consult a canning chart for altitude adjustments.
• Jar Size: Different jar sizes require different processing times. Quart jars require longer processing times than pint jars.
• Food Density: Dense foods, such as beans and corn, require longer processing times than less dense foods, such as fruits and tomatoes.
• Recipe Source: Always use tested canning recipes from reputable sources, such as the USDA Complete Guide to Home Canning or Ball Blue Book Guide to Preserving. Avoid using untested recipes from the internet or from friends and family, as these may not be safe.

Adapting Recipes:

1. Choose tested recipes: Start with tested canning recipes from reputable sources.
2. Adjust processing time: Add 10-15 minutes to the processing time to compensate for the slower heating and cooling of the wood stove.
3. Adjust for altitude: If you live at a high altitude, consult a canning chart for altitude adjustments.
4. Use the correct jar size: Use the jar size specified in the recipe.
5. Pack jars properly: Pack jars according to the recipe instructions, leaving the correct headspace. Headspace is the space between the top of the food and the lid. Proper headspace is essential for creating a vacuum seal.
6. Monitor the water level: Check the water level in the canner frequently and add more water as needed to maintain the correct level.
7. Cool jars properly: After processing, remove the jars from the canner and let them cool completely on a wire rack. Avoid placing hot jars on a cold surface, as this can cause them to crack.

Example Adaptation:

Let’s say you’re canning tomato sauce using a recipe that calls for 40 minutes of processing time in a boiling water bath canner. When using a Conservo steamer canner on a wood stove, you would increase the processing time to 50-55 minutes, depending on your altitude and the density of the sauce.

Data & Insights:

• USDA Recommendations: The USDA recommends using a boiling water bath canner for high-acid foods, such as fruits, tomatoes, and pickles. Pressure canners are recommended for low-acid foods, such as beans, corn, and meats. However, the Conservo steamer canner is approved for high-acid foods as well.
• Headspace: The recommended headspace for most canned goods is 1/4 inch for jams and jellies, 1/2 inch for fruits and tomatoes, and 1 inch for vegetables and meats.

Personalized Story:

I once forgot to adjust the processing time when canning apple butter on my wood stove. The apple butter tasted fine, but the jars didn’t seal properly, and I had to reprocess them. That experience taught me the importance of carefully adapting recipes for wood stove use.

Actionable Steps:

1. Gather tested recipes: Collect tested canning recipes from reputable sources.
2. Create a recipe adaptation chart: Create a chart to track the adjustments you need to make to recipes for wood stove use.
3. Pay attention to headspace: Ensure that you leave the correct headspace when packing jars.
4. Monitor the water level: Check the water level in the canner frequently and add more water as needed.
5. Cool jars properly: Cool jars completely on a wire rack after processing.

4. Safety First: Essential Precautions for Wood Stove Canning

Canning on a wood stove can be a rewarding experience, but it’s crucial to prioritize safety. Wood stoves present unique hazards that you need to be aware of and prepared for.

Key Safety Considerations:

• Carbon Monoxide Poisoning: Wood stoves produce carbon monoxide, a colorless, odorless gas that can be deadly. Install a carbon monoxide detector in your home and ensure that it is working properly.
• Fire Hazards: Wood stoves can be a fire hazard if not used properly. Keep flammable materials away from the stove and ensure that the stove is properly installed and maintained.
• Burns: Wood stoves can get extremely hot, so be careful not to touch the stove or the stovepipe. Wear heat-resistant gloves when handling hot jars or the canner.
• Exploding Jars: Improper canning techniques can lead to exploding jars. Use tested recipes, follow the instructions carefully, and ensure that the jars are properly sealed.
• Lifting Heavy Objects: A fully loaded canner can weigh upwards of 50-60 pounds. Lift with your legs, not your back, and ask for help if needed.

Safety Precautions:

1. Install a carbon monoxide detector: Install a carbon monoxide detector in your home and ensure that it is working properly.
2. Keep flammable materials away from the stove: Keep flammable materials, such as curtains, paper, and wood, at least three feet away from the stove.
3. Ensure proper stove installation and maintenance: Have your wood stove professionally installed and inspected annually. Clean the stovepipe regularly to prevent creosote buildup.
4. Wear heat-resistant gloves: Wear heat-resistant gloves when handling hot jars or the canner.
5. Use tested recipes: Use tested canning recipes from reputable sources.
6. Follow instructions carefully: Follow the canning instructions carefully, paying attention to processing time, headspace, and jar sealing.
7. Inspect jars for cracks or chips: Before filling jars, inspect them for cracks or chips. Discard any damaged jars.
8. Use proper jar-handling tools: Use jar lifters and other jar-handling tools to safely remove hot jars from the canner.
9. Lift with your legs: Lift heavy objects with your legs, not your back.
10. Ask for help: Don’t hesitate to ask for help lifting heavy objects or performing other tasks.

Emergency Preparedness:

• Have a fire extinguisher on hand: Keep a fire extinguisher near the wood stove in case of a fire.
• Know the symptoms of carbon monoxide poisoning: The symptoms of carbon monoxide poisoning include headache, dizziness, nausea, vomiting, and confusion. If you suspect carbon monoxide poisoning, get fresh air immediately and seek medical attention.
• Have a plan in case of an exploding jar: If a jar explodes, carefully clean up the broken glass and dispose of it properly.

Data & Insights:

• Carbon Monoxide Statistics: According to the CDC, carbon monoxide poisoning causes more than 400 deaths and 20,000 emergency room visits each year in the United States.
• Fire Safety Statistics: According to the National Fire Protection Association (NFPA), heating equipment is the second leading cause of home fires in the United States.

Personalized Story:

I once had a minor scare when a jar cracked while I was removing it from the canner. Fortunately, I was wearing heat-resistant gloves and was able to quickly dispose of the jar without getting burned. This experience reinforced the importance of wearing proper safety gear and handling hot jars with care.

Actionable Steps:

1. Install a carbon monoxide detector: Install a carbon monoxide detector in your home and ensure that it is working properly.
2. Keep flammable materials away from the stove: Keep flammable materials at least three feet away from the stove.
3. Wear heat-resistant gloves: Wear heat-resistant gloves when handling hot jars or the canner.
4. Use proper jar-handling tools: Use jar lifters and other jar-handling tools to safely remove hot jars from the canner.
5. Have a fire extinguisher on hand: Keep a fire extinguisher near the wood stove in case of a fire.

5. Troubleshooting Common Wood Stove Canning Challenges

Even with the best preparation, you may encounter challenges when canning on a wood stove. Here’s a guide to troubleshooting some common problems.

Challenge 1: Uneven Heating

• Problem: Some jars are processed properly, while others are under-processed or over-processed.
• Solution:
  • Rotate jars: Rotate the jars in the canner halfway through the processing time to ensure even heating.
  • Adjust canner placement: Experiment with different canner placements to find the sweet spot on your stove where the heat is most even.
  • Use a heat diffuser: Place a heat diffuser, such as a cast iron trivet or a metal plate, between the stove top and the canner to help distribute the heat more evenly.
  • Manage the fire: Maintain a consistent fire and avoid adding large amounts of fuelwood at once.

Challenge 2: Maintaining a Consistent Temperature

• Problem: The temperature fluctuates too much, making it difficult to maintain a steady simmer.
• Solution:
  • Use seasoned hardwoods: Seasoned hardwoods burn more consistently than softwoods or green wood.
  • Build a top-down fire: A top-down fire burns slowly and evenly.
  • Adjust the airflow: Use the stove’s air vents to control the airflow and adjust the temperature.
  • Add fuelwood gradually: Add small amounts of fuelwood as needed to maintain a consistent temperature.

Challenge 3: Jars Not Sealing

• Problem: Some or all of the jars fail to seal properly.
• Solution:
  • Use new lids: Always use new lids for each canning session.
  • Prepare lids properly: Follow the manufacturer’s instructions for preparing lids. Some lids require simmering in hot water before use, while others do not.
  • Ensure proper headspace: Leave the correct headspace when packing jars.
  • Wipe jar rims: Wipe the jar rims clean with a damp cloth before applying the lids.
  • Tighten bands properly: Tighten the bands fingertip tight, not too tight.
  • Process for the correct time: Process the jars for the correct time, adjusting for altitude.
  • Cool jars properly: Cool jars completely on a wire rack after processing.

Challenge 4: Excessive Steam

• Problem: The canner is producing too much steam, making it difficult to see and potentially causing burns.
• Solution:
  • Reduce the heat: Reduce the heat by closing the stove’s air vents or removing some of the fuelwood.
  • Adjust the water level: Make sure the water level in the canner is not too high. The water level should be below the bottom of the jars.
  • Use a lid with a tight seal: Ensure that the canner lid fits snugly to prevent excessive steam from escaping.

Challenge 5: Soot Buildup

• Problem: Soot accumulates on the bottom of the canner, making it difficult to clean.
• Solution:
  • Use seasoned hardwoods: Seasoned hardwoods burn cleaner than softwoods or green wood.
  • Clean the stovepipe regularly: Clean the stovepipe regularly to prevent creosote buildup, which can contribute to soot formation.
  • Use a stovepipe thermometer: Use a stovepipe thermometer to monitor the temperature of the stovepipe. Burning wood at too low a temperature can cause creosote to form.
  • Clean the canner after each use: Clean the canner after each use with hot, soapy water.

Personalized Story:

I once had a batch of pickles that failed to seal because I didn’t wipe the jar rims clean before applying the lids. I learned the hard way that even a small amount of food residue on the rim can prevent a proper seal.

Actionable Steps:

1. Keep a troubleshooting log: Keep a log of any problems you encounter and the solutions you try.
2. Consult online resources: Consult online forums and canning websites for troubleshooting tips.
3. Contact your local extension office: Contact your local extension office for expert advice on canning.
4. Don’t be afraid to experiment: Don’t be afraid to experiment with different techniques to find what works best for you and your wood stove.

By understanding your wood stove, mastering fire management, adapting recipes, prioritizing safety, and troubleshooting common challenges, you can successfully use a Conservo steamer canner on your wood stove and enjoy the fruits (and vegetables!) of your labor. Remember, patience and practice are key. Happy canning!

Learn more