Do you intend to use a pressure canner on it or boiling water bath (or both)? I've used a propane stove for BWB several times and it works very well. You want one that has a burner close to the same size as the diameter of your BWB canner. Never used one for pressure canning because I don't have a pressure canner just yet.

I did a search on 'propane' in the harvest forum and found 182 threads. Hopefully your questions will be answered in at least one of them.

Link below

'propane' in harvest forum

Both BWB and pressure canner. The Camp Chef Tahoe I linked above boasts being able to do both.

https://www.simplycanning.com/camp-chef-outdoor-canning.html

Thanks LoneJack

HU

https://st.hzcdn.com/simgs/2d0297290ef0bc66_9-5176/home-design.jpg

HU from oklahoma

Give this one a try.

Just keep it out of any wind much like in a garage or carport.

Did OK for pressure canning greens. I also water bathed canned some tomato sauce with it as well.

Let me know if you have questions.

https://www.simplycanning.com/camp-chef-outdoor-canning.html

HU from oklahoma

I've used my little coleman two burner for stuff like keeping the things to be canned and brines hot... even small batches of half pints sometimes. And a ground stand beer-making burner for my big water bath. My hubby has brewed in the past, so we got a pair of burners that could do both brewing or "big canning". Like batches of bigger pint-and-a-half or quart jars, or larger amounts of pints or half-pints that take longer processing times.

I do the burner on the concrete, and set up cinder blocks around it for the windbreak. I haven't done it in my garage or carport, but I know brewers that do that with my burner set-up.

It is kind of nice to have the big pot set up lower. I'm short, and it makes using the big kettles easier than burners set up higher.

I broke down and ordered the Camp Chef just now. I do not know who I was fooling thinking it would get cooler. And I have a fruit canning shore starting in mid August, plus some home grown stuff I planted that I want to can when ready to harvest. At least I do not need to worry about heating up the house more.

Thanks HU and beesneeds

I think you'll be happy with it. Just shield off any wind like in a garage where I'm at with it and it do just fine.

HU

Used my new stove for the first time canning pickled beets. It is powerful. Medium low (more on the low end) was enough to bring the water to a boil. It was nice processing for 40 minutes outside rather than in the house.

Ok, guys, some endorsement please.... :) Where did you buy yours?

Moni

Thanks HU! Appreciate it. Now, I need to see, if that fits in the budget right now....

It might be cheaper at the moment to just turn the AC down.... can in the evening, when it cools down a tiny bit...

To bad, I got all the beets canned... when it is so cool at the moment.

Moni

I saved what you posted, in a folder called canning. Again, thanks.

Moni

These are the big burners i use... Darkstar 2.0

I think I got the little 2 burner Coleman from Meijer.

Good thing I didn't mention doing pressure canning then, eh?

Yeah, I know. I'm pretty good with those burners by now. If I want, I can keep the heat low enough to make a huge pan of paella on one of those darkstars too. Heat low enough to cook rice in an aluminum pan without hurting the rice or the pan.

I just thought it was amusing that I was told I shouldn't use a pressure canner on it when I didn't mention doing pressure canning on it, just water bath canning. But I do know how to use my burners correctly for pressure canning too if I want to.