⚠️ Canning Safety Alert
My CO2 Detector Scare While Putting Up Peaches
🍑 Canning peaches safely — a lesson learned the hard way
📌 In This Article
🔥 My Canning Safety Scare
"I have a gas stove and I was in the kitchen all day putting up peaches. About 9 o'clock my CO2 detector started going off. It was doing 4 beeps which meant there was something in the air." 🍑⚠️
I spent all day in the kitchen, putting up peaches — peeling, pitting, simmering, and canning. It was a long, productive day. And then, around 9 PM, my CO2 detector started going off.
Four beeps. That's the signal that something was in the air. I called the gas company, and they advised me to call the fire department as well. So I did. Within minutes, firefighters were at my door.
They checked everything that runs on gas. When they got near the stove, their meter started going crazy. They pulled out the stove to check for gas line leaks. Everything was fine — the line was perfect.
Then the gas company guy arrived. He checked everything and asked me a simple question: "What burner do you use a lot?" I told him the front right burner. He asked what I had been doing all day.
💬 The discovery: "He took one of my big canning pots and looked at it. He took a reading of the burner while the gas was on — everything was good. Then he put the pot on the stove and held the meter next to it — his meter started going crazy."
🔍 The Problem: Suffocated Burner
Orange Flame = Danger
"Because the pot was so big, the flame was not getting enough oxygen and it was turning orange. The flame needs to be blue when it has enough oxygen."
Oxygen Starvation
Large canning pots can suffocate gas burners, preventing proper oxygen flow. This produces incomplete combustion and dangerous CO2 levels.
Dangerous Readings
"Our CO2 meters were reading in the fifties near the kitchen and in the thirties around the house." Safe levels should be below 25!
💡 Key Takeaway: "If your flame is blue you're good. If your flame is orange, beware." A simple visual check could save your life!
🤒 Symptoms I Experienced
"I had been feeling a little dizzy throughout the day and I thought maybe my sugar was low or I was just pushing myself too much. Maybe it was too much CO2 that was getting to me."
Common symptoms of CO2 exposure include:
- Dizziness and lightheadedness
- Headaches
- Nausea
- Shortness of breath
- Confusion or difficulty concentrating
- Fatigue
"I thought maybe my sugar was low or I was just pushing myself too much. Maybe it was too much CO2 that was getting to me." — Listen to your body!
✅ The Solution: What You Can Do
Immediate Steps:
- Crack a window — Proper ventilation is essential when canning on a gas stove.
- Check your flame — Blue = good, orange = danger. If it's orange, turn it off and adjust.
- Use a CO2 detector — Make sure you have one in your kitchen and check it regularly.
Long-Term Solutions:
- Get an outdoor burner — I'm looking into getting a burner for outside to avoid this issue entirely.
- Larger/deeper racks for your stovetop — This allows better airflow under large pots.
- Consider an induction cooktop — No gas, no combustion, no CO2 concerns.
✅ My plan: "Tomorrow I will crack a window to finish up the rest of them and look into getting a burner for outside or larger/deeper racks for my stove top. Stay safe!!"
📋 Canning Safety Checklist
- ✅ Check your flame color — blue means safe, orange means danger
- ✅ Keep windows open — ventilation is key
- ✅ Have a working CO2 detector — and check it regularly
- ✅ Take breaks — step outside for fresh air
- ✅ Listen to your body — dizziness, headache, fatigue are warning signs
- ✅ Don't ignore detector alarms — call for help immediately
❓ Frequently Asked Questions
❓ What does an orange flame mean on a gas stove?
An orange flame means incomplete combustion — your burner isn't getting enough oxygen. This produces dangerous CO2 and other harmful gases.
❓ What are safe CO2 levels in a home?
Normal outdoor CO2 levels are around 400-450 ppm. Indoor levels above 1,000 ppm can cause discomfort. Levels above 2,000 ppm are dangerous. Our readings of 50 near the kitchen was a serious warning!
❓ Can large pots really cause CO2 buildup?
Yes! Large canning pots can suffocate gas burners by preventing proper oxygen flow. The gas company confirmed this was exactly what happened in my case.
❓ Should I can on a gas stove at all?
You can, but take precautions: keep windows open, use proper ventilation, monitor your flame color, and consider using an outdoor burner.
❓ What if my CO2 detector goes off?
Evacuate immediately. Call 911 or your gas company. Don't wait — CO2 poisoning is serious and can be fatal.
❓ Is induction safer than gas for canning?
Yes! Induction cooktops don't produce combustion gases, making them much safer for extended canning sessions. No flame, no CO2 concerns.
📄 Printable Canning Safety Guide
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║ CANNING SAFETY GUIDE ║
║ Learn from My CO2 Detector Scare ║
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⚠️ WARNING: Large pots on gas stoves can suffocate burners,
producing dangerous CO2 levels.
SAFETY CHECKLIST:
☐ Blue flame = SAFE | Orange flame = DANGER
☐ Keep windows open while canning
☐ Have a working CO2 detector in kitchen
☐ Take breaks and step outside for fresh air
☐ Listen to your body (dizziness, headache)
☐ Don't ignore detector alarms
IF ALARM GOES OFF:
1. Evacuate immediately
2. Call 911 or gas company
3. Don't re-enter until cleared
SOLUTIONS:
• Use outdoor burner when possible
• Ensure proper ventilation
• Consider induction cooktop
• Check flame color regularly
"Stay safe!!" — A lesson learned the hard way 🍑
💛 "I am posting this to let others know to be aware of this danger while canning."
I managed to get almost all of my peaches done. Tomorrow, I will crack a window to finish the rest.
Stay safe, everyone! 🍑
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