My canner has been getting a workout lately – peach jam, blueberry jam, peach chutney, tomato sauce (20 pints!) and green tomato relish.
Green tomato relish just tastes like summer.
I don’t recommend canning on a hot plate, but I have a ceramic cooktop – no canners allowed. Contrary to what I have read online, this hot plate has no trouble heating the water to boiling and maintaining that temperature. I bought this one for $10 (?) or so several years ago and it works like a charm. This is a pint canner. My quart canner is simply too large for this, but I am holding on to it for when I get my snazzy gas cooktop (several house projects and years from now).
Are you canning this season?