An electric stove that won't safely hold my large heavy pressure canner filled with water and full canning jars without breaking.
A home with no central air in a town that gets to 115 in the summer. Canning inside is HOT.
Solution: A totally husband designed, engineered and built upcycled outdoor canning kitchen. In short, my husband rocks!
- Old bar-b-que that's been sitting on the side of the house for two years waiting to be dumped.
- Two top burner made of bed-rails purchased from the flea market (brand new never used, came with a new propane hose.
- Hose clamps, bolts, lock washers, two angle steel rails (from Home Depot)
- Small bit of leftover black spray paint
- Clean and gut and spray paint the bar-be-que, we left just the frame. The top will be used for another project.
- Bolt in angle rails as an additional top frame.
- Bolt burner to the new top angle rails.
- Drill a hole in the side frame to thread through the propane hose.
- Use the propane tank and regulator from the bar-be-que and run the new hose through and attach to the regulator.
- Fire up and go!
(I know these are sparse directions, email if you have any questions on what we used or how we did it! email@example.com)