Pressure Cooker ?s

[Grandmotherbear]

Planned on taking along my pressure cooker on this summers "camping" trip to save time w/cooking. To that end, since I got it got it for Christmas probably 4 years ago and never used it, I pulled it out to practice cooking with. (Yeah, I know not to end a sentence with a preposition, but..)Was going to pressure cooks some mixed green and dry limas. I KNOW we're not to pressure cook dried limas, but there's not even a palm full of dried, and about 1 1/2 heaping palmsful of green, and it's a 4 qt cooker.
Well, instructions for use say not to use outdoors, as on a turkey fryer or "other" gas stove.
Is that because the oldstyle turkey friers were dangerously unbalanced?? Or what??
I've read a lot of sailors and RVers accounts of pressure cooking. I think the mariners' cooking accounts would qualify as outdoors, and most of them used gas.
Would appreciate experts' comments.

[Marcia in MT]

I would think that a heat source you can regulate would be fine. I'm betting the problem would be using one over a campfire (with either wood or charcoal), as there's no real way to keep a steady, even heat.

[Macybaby]

It also depends on the construction of the cooker. Many "turkey fryers" put out too much heat and the unit can't release the extra pressure fast enough, and some could warp on the bottom from the intense heat.

I tried canning on a turkey fryer and found I could not get it turned down low enough without the draft knocking the flame out (I was in the shop). Even barely on, the rocker would dance wildly and the pressure would still slowly climb. I had much better luck using my camp stove, had to keep the burner on med-high but it did work.

So it's not that it can't be done, you just have to get the right equipment to do it.

[Grandmotherbear]

Thanks for your responses. Camp stove I have. The limas turned out pretty good.