Water Bath Canners: Enamel, Stainless, Electric and Steam Compared
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Water bath canning is the gentle end of home canning: jams, jellies, pickles, most fruit, and tomatoes once you've added acid. The jars sit in boiling water and the heat does the work. Because boiling water only gets to 212°F at sea level, this method is only for acid foods (pH 4.6 or lower), per the National Center for Home Food Preservation (NCHFP). Anything low-acid needs a pressure canner.
Ball says a large, deep saucepot with a lid and a rack works. NCHFP's requirement is that at least 1 inch of briskly boiling water covers the jar tops, and 2 inches if you're processing more than 30 minutes. A canner just makes that easier with a rack that keeps jars off the bottom and lets you lift them all at once.
What to look for
- Depth. Enough room for jars, a rack underneath and 1 to 2 inches of water on top, plus space to boil without spilling.
- Your stove. NCHFP says that on an electric range the canner should have a flat bottom and be no more than 4 inches wider than the burner. Some enamel pots are listed as not suitable for glass or induction cooktops.
- A rack. It keeps jars off the hot bottom and makes lifting them out safer.
- Tools. A jar lifter is the one tool you really shouldn't skip.
Granite Ware 21.5-Quart kit: the all-in-one starter
If you don't own any canning gear yet, this is the easy button. You get the 21.5-quart pot and lid, a chromed jar rack that holds 7 quarts or 9 pints, and five tools: a bubble remover that doubles as a headspace ruler, a jar lifter, a magnetic lid lifter, a jar wrench and a funnel, per the listing. One catch, stated right in the listing: it's not for glass or induction cooktops.
Granite Ware 21.5-Quart Water Bath Canner, 8-Piece Kit
- 21.5-quart enamelware pot with lid and chromed steel jar rack (7 quarts or 9 pints, per the listing)
- Tools included: bubble remover/headspace ruler, jar lifter, magnetic lid lifter, jar wrench, funnel
- Listing says it is not suitable for glass or induction cooktops
Ball enamel canner
Ball's version is an enamel-coated steel pot with a matching lid, a chrome-plated rack and a 4-piece utensil set, per the listing. Same idea as the Granite Ware kit, from the company that makes the jars.
Ball Enamel Water Bath Canner with Rack and 4-Piece Utensil Set
- Enamel-coated steel pot with matching lid, per the listing
- Chrome-plated jar rack
- 4-piece utensil set included (per the title)
Stainless for induction and glass: Harvest 20-Quart
If your cooktop rules out enamelware, this stainless pot is listed for induction, glass and gas. The rack flips over so the same pot works for water bath or steam canning, it fits 8 pints or 7 quarts, and there's a temperature indicator in the lid knob, per the listing.
Harvest Stainless Steel 20-Quart Canning Pot with Reversible Rack
- Reversible rack for water bath canning or, flipped, steam canning, per the listing
- Works on induction, glass and gas cooktops
- Room for 8 pints or 7 quarts
- Temperature indicator in the lid knob; 5-year warranty
Ball EasyCanner: water bath canning on the counter
This frees up your stove. It's a freestanding electric water bath canner that holds up to 8 pints or 7 quarts and automates preheating and processing, with heat sensors holding the temperature, per Ball. It also works as a multicooker and steamer. In a 2019 statement, NCHFP said an earlier Ball (Jarden) electric boiling-water canner operates similar to a traditional boiling-water canner and that the maker's directions should be followed. We didn't find an NCHFP statement on the EasyCanner itself, so follow Ball's instructions for it.
Ball EasyCanner Electric Water Bath Canner, 21-Quart
- Countertop electric water bath canner; fits up to 8 pints or 7 quarts, per the listing
- Automates preheating and processing at the push of a button
- Heat sensors hold the temperature
- Also works as a multicooker and steamer
Steam canners: less water, with rules
Atmospheric steam canners process jars in steam from a shallow pool of water instead of a full pot (the Kitchen Crop model below lists 2-1/2 quarts). University of Wisconsin research with NCHFP found they can be used with USDA/NCHFP processing times for naturally acid or properly acidified foods, but only if you follow the conditions. The big ones:
- Vent the air out first, and keep pure steam at boiling temperature the whole time.
- Preheat jars before filling and keep them hot.
- Adjust time for altitude, and keep the total processing time at 45 minutes or less.
- Never open the canner during processing, and cool jars in still air.
- Never use one for low-acid foods.
Kitchen Crop's steam canner is listed for up to 7 quarts or 8 pints of high-acid foods using 2-1/2 quarts of water, with a temperature indicator in the lid knob. It won't fit half-gallon jars.
Kitchen Crop Stainless Steel Steam Canner with Temperature Indicator
- For high-acid or acidified foods: up to 7 quarts or 8 pints using 2-1/2 quarts of water, per the listing
- Temperature indicator built into the lid knob
- Does not fit half-gallon jars
- 5-year warranty
Compared
| Canner | Type | Capacity (per listing) | Cooktop note |
|---|---|---|---|
| Granite Ware 8-piece kit | Enamel, 21.5 qt | 7 quarts / 9 pints | Not for glass or induction |
| Ball enamel canner | Enamel | See listing | See listing |
| Harvest stainless 20 qt | Stainless, water bath or steam | 7 quarts / 8 pints | Induction, glass, gas |
| Ball EasyCanner | Electric, 21 qt | 7 quarts / 8 pints | Countertop |
| Kitchen Crop steam canner | Steam | 7 quarts / 8 pints | See listing |
How to run a water bath load, per NCHFP
- Preheat the water: about 140°F for raw-packed food, 180°F for hot-packed.
- Load jars on the rack and make sure there's at least 1 inch of water over the tops (2 inches for processes over 30 minutes).
- Bring it to a vigorous boil, then start timing. Keep the lid on.
- If the boil stops at any point, bring it back and start the time over.
- When time's up, turn off the heat, take the lid off and wait 5 minutes before lifting jars out. Let them cool undisturbed for 12 to 24 hours.
Above 1,000 feet, add time according to the altitude column of your tested recipe.
FAQ
How much water goes over the jars?
At least 1 inch above the tops, or 2 inches if processing runs longer than 30 minutes, per NCHFP.
Are steam canners safe?
For acid and acidified foods, under the conditions above, yes per the University of Wisconsin/NCHFP research. Not for low-acid foods.
Can I water bath can green beans?
No. They're low-acid and need a pressure canner. See water bath vs pressure canning.