Keep in mind that 12,000 BTUs is the max recommended for most all the pressure canners. So even though ours have more BTUs we don't use them at full power ever. Both Deanna's and my model have infinte control settings and that is what is important. That is the issue with many of the fish fryer burners for sale - very limited flame control. The single burner that I started with, the $40 one at the same link I posted above is basically the diameter of my Presto 23 qt canner - fits perfectly. It also has infinite controls plus 3 separate burners in the ring for even more control. I was quite happy with it and only moved up to the double so I could have 2 PCs going at the same time. But with it you will need to purchase the regular separately for another $12-15. And you will need some sort of heat shield for underneath it for the table top. Dave

My experience has been completely the opposite..... I hated canning outside! and there is no amount of money that could intice me to do it again. Maybe it was my burner, maybe it was the location or maybe it was just me, but it was awful. First I tried putting everything together in the kitchen and then just bringing a filled canner outside. Besides the safety risks of transporting a heavy hot pot, I had to sit outside and watch it like a hawk. It took forever for the water to boil (like 45 min) and the wind(I guess) made regulating the pressure a nightmare. I was regulating the flame every 2 min. even after moving to an enclosed area (3 walls and a roof). Never could get any reading done. After fighting with the gauge for 2+ hours then coming back inside, all the pots and pans still needed to be cleaned up. So then I tried moving the whole canning operation outside. What a pain. I only had the one burner and a regular gas grill. So there was a lack of heat sources. Then, it was hard to keep everything clean, bugs and leaves would fall into a pot of jelly (no trees in my back yard!) No water source, lugging all the supplies back and forth. Couldn't keep the pots from getting sooty and eventhough I soaped them first, I always managed to get soot all over me before it was through. I canned this way for an entire year. It was the same year we had 47 days in a row of 100+ temps (that's not heat index). It is my only bad memory of living in TX. My mom on the other hand will do large batches outside on old coleman camp stoves setup on picnic tables. Never had a problem, has even had 7 canners going at once. Maybe canning outside is something I am just not meant to do. Tanya

A fairly quick pass with the flame or a pass from a radiant propane tool will burst the cells of the above ground portion of the weed; basically cooking the weed. Weeds vary in their response to this. Some are well adapted and will grow back quickly, like many grasses. Others are more affected and may die, like young plants, seedlings, and some annual weeds.

I think fuel type (LP vs natural), should have little difference. I am not as familiar with sealed and antss is correct that model/type/configuration will all have different results. But to answer what I perceive is exactly your question, the flame should range from a very low nodule of flame, maybe 1/8 to 3/16 inch almost little oblong ball to the maximum height that gives a well formed flame with a pointed tip and little or no constant white or yellow color nor any lifting of the flame from the burner. On my Bluestar, I would think (not home right now) the absolute highest would be what heartsurgeon suggests or about 2 inches (50mm), total height but no more than that and likely a bit less. I have a run of the mill residential propane unit with sealed burners in a lodge/camp house and, if memory serves me, the flame height range is roughly what I stated above on my Bluestar on low and maybe 1 inch in height on high. Hope that helps.