Big pot for boiling-water-bath canning

Appears in

Canning for a New Generation by Liana Krissoff

Published 2010

About

In just about any hardware store or big-box emporium you can find one of those huge blue- or black-and-white-speckled enameled steel pots with a rack that fits inside to hold jars, but for most of the recipes in this book you don’t need one, and in fact I use mine only when I’m canning batches of more than four or five pint jars.

For most of my canning career, I used an 8½-inch-tall, 9-inch-diameter Lincoln Wear-Ever (read: inexpensive) aluminum 9-quart stock pot with a mismatched lid, and a rack made out of extra jar lid rings that I lashed together with little pieces of kitchen string (if you have a round stainless-steel cooling rack or trivet that fits in the bottom of the pot, that would be even better than jar lids). You don’t need a rack that you can lift up and down and hook onto the sides of the pot, like the ones that come with dedicated canning pots; it’s fine just to put the jars directly in the water on a rack on the bottom of the pot.

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Introduction

What You Need