I ain't trying to stop you or anything..but that is a lot of work...canning on a wood stove. If you are using the waterbath canning method it'll work but it takes an awful lot of time. If using a pressure canner it is really hard to regulate the heat so the temps and pressures will stay in the right range. I do can outside in the summer but I use a propane stove. Much easier to keep the heat range right with a pressure canner and it leaves all that unwanted heat outside. BTW we can tomatoes pepper relish(sweet) string beans lima beans..even done some kidney beans beets even done some corn...but it is much cheaper to freeze it...or even buy it canned. We also do about 125 quarts of tomato sauce for spaghetti chili and such things. The tomatoes are for soups etc. We also can applesauce and make jellies and jams. Especially strawberry freezer jam. Best dang stuff on the planet...right next to Black Raspberry jelly. Well maybe that's a tossup!
If ya just haveta use a woodstove for it...try to find an old used one and just use the top if it is burned out. Can usually get them for next to nothing. Make the sides up to suit yourself and the top. We still have our old lard pot that we used to make lard(and cracklins). Ain't nothing like lard to cook in. Shame it is so "bad" for ya