It isn't siphoning when BWB processing. That is what happens with pressure canning due to fluctuations in pressure sucking the food out of the jars. With BWB processing it is 'boil-over' and is caused by heat fluctuations from the stove.

Glass tops have burners that cycle on and off so you get flares in heat. Plus you can get really severe heat if the base of the pot isn't raised and so doesn't fit the burner and the heat gets trapped under the pot. In some cases the trapped heat has been so hot that it warps the pot or fractures the glass top.

Problems with canning of either type on glass/smooth top stoves are pretty well documented and the only solution seems to be using smaller pots with raised bottoms where the diameter of the pot base is less than the diameter of the burner. That means tall, narrow stock pots for BWB processing and so far only the Presto 16 qt. pressure canner is approved for PCing.

Reprocess - not required if sealed but shorter shelf life so mark and use first and check carefully for released seal before using.

Dave

Thanks, Dave. I wondered about that - this range cycles a lot more than the old one (also smooth top electric) and it took me a while to re-learn everyday cooking on it. I think I'll keep the jars in the downstairs fridge and do as you say, use the ones with less liquid first.

My stove is a flat top too. We bought it because my wife insisted (instead of a version with coil burner). I have been canning on it (BWB) but I sure will never buy one again! My canning kettle is ribbed on the bottom so it seems to take forever to get the water boiling. After filling the jars and trying to get everything back to a boil for the water bath it can be at least 30 minutes. Not so bad when I make jams/jellies (smaller jars), but it sure is noticeable when I am doing quart jars of anything.

I wish I would have known how awful this technology is for canning before we bought the stove. My glass top has not cracked yet, but I have heard the horror stories from others about this. I sure won't miss the stove when it does finally go (maybe I will celebrate?).

Agree that for those of us who are heavy into canning the glass top stoves just aren't a viable option for several reasons. Especially so for pressure canning.

I keep hoping the manufacturers will make the needed improvements, if possible, to compensate. But so far there's not much chance of that. The demand just doesn't exist

So the best option if you have one of the glass tops seems to be one of the alternative burners often used for canning. Induction burners have their own set of problems because of the pot metal requirements and electric coil burners are usually small and slow with limited power. My personal choice is the many heavy duty propane/gas cooking units available.

Dave

Dave:

Would a propane camping stove put out enough heat to do the job? I have an old 3 burner Coleman stove for camping that burns white gas (1970's model). I was thinking about upgrading to a propane stove for camping anyway. Just wondering if it would have the output needed.

I seem to recall someone once telling me they use their camp stove to can outside so their kitchen did not heat up so much in the summer.

Many of us set up outdoor canning kitchens this time of year and there are lots of past discussions here about the various stove/burner models used. Put 'propane cooker' in the search bar here.

What works best depends on (1) the type of pot used, (2) the type of canning done (BWB vs. PC), and (3) the BTU output of the unit.

The typical Coleman camping stove is low heat/low BTU output and the burner area is also somewhat small. So while it can work of small pots of BWB canning it doesn't work well for large pots of PCs. It is difficult to center them over the burner area provided and you have to set the heat all the way up to reach processing temps. That burns through a lot of fuel (which isn't cheap) fairly quickly. So you have to refill the gas part way through any long processing times.

No problem for the relatively short BWB processing times like 10-25 min. as long as you can wait the 30 min time for it to get that much water up to boiling. If you begin with hot water from the stove indoors it can be done.

But pressure canning - nope - unless it is a small enough PC to fit and you can guarantee you won't run out of gas 1/2 way through. Follow me?

Fish and turkey fryers on the other hand often get too hot and can melt the pot (12,000 BTU is the recommended max) plus they usually don't have adequate flame control adjustments.

Side burners on gas grills usually won't hold the weight and also have some BTU limitations.

Having tried most all of them, this is what I use and with a 20 lb propane bottle I can get most all my canning done with only 1 refill all season.

Double burner camping stove

The burners are 30,000 BTU but fully adjustable of you can easily keep them hot enough but not too hot.

If you want a single burner then this one is what I used for several years, also fully adjustable.

Single burner propane cooker

Dave

Dave, how did you keep the wind off that single burner from blowing out? Hubby made one like I mentioned before out of al coil stock left over ... But unf he rivoted it on so its not removable.wish that unit came with a removable wind screen...

he had to cut and bend it(aluminum piece shield) last week or so cause the plastic handle on my old Presto canner was rubbing it and melting or at least getting too HOT.

I need to take a pic and show yall. cant remember the brand of the unit as I had it sent to me years ago.....

just a saying... thanks all

I have posted several pics here of the set up in the past - windscreen and all. They should still be around. All I made was a 3 sided wind screen out of plywood with a narrow wood base so it was free standing and hinged the 3 pieces together with piano hinge so it could be direction adjusted as needed.

Dave