Looking for a canner that can be used on your glass or ceramic
stovetop or cooker? Read below to find out why you can't find one, and
what the alternatives are! Scroll down this page for more information,
and with NO obligation to buy, just click on the links in the Amazon boxes on
Canning on Glass Stovetops Using a Flattened Cookie Rack
- updated for 2013
If you have a glass or ceramic stovetop, you may have heard that you
should use a flat-bottomed canner, but you have been unable to find one! Or,
you may have heard that you are not supposed to can on a glass or ceramic
stove top. Here's a tip from a visitor: she puts a wire rack (like
a cookie rack) on the stove and sets her canner on that. That prevent
glass stovetop form heating up too much that it shuts itself off. I don't
think my cookie cooling racks would support the weight of my canner, but
it's an idea, if you want to try it. I haven't confirmed with the
manufacturers that there isn't some other problem with this approach, so use
caution if you decide to try it, and you certainly want to be careful not to
scratch the stovetop!. If you try this approach,
please let me know how well it works!
A visitor writes on August 04, 2013: "In response to the cake
rack being put on your burner, this is what I did to do the same thing.
I took the rack out to a concrete step (in my garage) along with a
hammer. Put the rack down on the flat surface and started pounding on it
till the support holding it up off the surface is flat. I have two that
are different sizes. On one the cross piece that held it up off the
surface came off. No big deal. On one it flattened. The difference might
be that the cross piece was next to the flat surface, so that it had
less bounce room as I pounded, but I can't confirm that since I have
been using them both for years. It really isn't a big deal; the point is
they both hold the pan up off the burner enough to protect the stove. It
may also allow the burner to cycle on and off as it needs too. I have
used this for water bath canning with no problems. (I have not yet done
pressure canning with it which is what brought me to this site in the
first place looking for ideas.) I also use this rack when I slow cook in
large pots on the stove for hours at a time, such as cooking a large pot
of chili, using dry beans. It is also great for cooking things such as
when I made my own apricot syrup and needed to cook/boil the apricots
(blended in my Vitamix to a pulp) without burning. Only problem with
cooking pulp that way was that I hadn't thought to do it years ago!"
A visitor writes on August 06, 2013: "I wrote in about my
flattened cake rack experience. At that time I had only used it for
water bath on my glass top stove. I decided I was comfortable with going
ahead and trying the pressure cooker. I did, and it worked fine. I had
no problems bringing it up to and maintaining pressure at 12-13 #'s for
75 minutes. I was surprised at how low a temp it took to maintain the
pressure needed. I made a mental note about not sliding the cooker on
the stove top to prevent scratching and had no problems of any kind. My
pressure cooker is the old heavy screw down clamp style, (that I love),
the size that holds pints two deep (with another rack in-between top and
bottom sets of pints) or 1 layer of 7 quarts. My stove is a glass top
Frigidaire with convection oven and warming zone."
How to choose an electric burner? I look for a robust design and the
highest wattage I can find. A single 1000 watt burner doesn't do it. A
canner holds around 16 quarts of water, so it takes a lot of heat to get
that boiling. I've found that one 1300 watt burner will get the
average canner boiling,
but it takes a while. So... to speed it
up, I got a second burner, put it on the counter, right next to the first
and put the canner on top, straddling both burns - and THAT worked like a
Gas grills, turkey fryers, large camping stoves all make excellent
outdoor alternatives. Of course there are two keys: make sure it has
enough oomph (measured in BTU's) and that it is stable and won't tip over.
I've found any turkey fryer, most gas grills and the camping stoves below
work fine. Of course, most of those must be use outside. On rainy days I use
the camping stove indoors (after taking precautions to open some windows,
locate it on a flameproof surface (granite counter top, away from anything
flammable, where children can't reach it, never leave it unattended, etc.)
The Camp Chef Explorer 2 (see photo at right and
Amazon box below) is nearly perfect! It produces plenty of heat, is
waist high, has two burners so you can run two canners or 1 canner and cook
on the other! I have one and use it for all my canning. It leaves my stove
in the kitchen free for cooking, so I can do twice as much canning in half
the time with two canners going. It produces SO much heat, that it can
easily keep two canners at a full boil in any weather. And here's how you
sell it to your hubby: The legs are removable, so you can easily put it in
the trunk of your car and use it for camping and tailgate parties before the
football game, or use it as a tabletop stove! And it is perfect for cooking
when there is a power outage!
See below for some camping stoves I've tried and used for canning.
Here's a summary of what definitely works, in my order of preference:
The outdoor gas stove - great in nice weather, or in bad
weather, in an open,
but roofed area, like screen porch, open garage, etc.! Examples: Bayou Classic Single Gas Burner
(click here or scroll down the page)
Or the Camp Chef Explorer (click here
or see above) which has legs, so there is no bending over.
The Coleman camping stove (Coleman 2 Burner Propane Grill /Stove,
is perfect for supervised indoor use! It can heat a canner in no time, and folds up neatly for
storage. The canner fits easily on the grill portion. This is, in my
opinion, the BEST solution. And, of course you can use it for camping
and tailgating parties! Scoll down the page to see it.
A gas camping burner or countertop propane stoves
(click here) with a low,
stable profile can be a great spare high-power burner. But if you do a
lot of canning, the outdoor cooker (see #1 above) would be cheaper to operate, unless
you use the converter to hook up tp a 20 lb tank..
One double burner unit.
Click here to see one. Lots of power, but it can be tricky
to get some canners (the tall narrow ones) to balance and be stable on
them) See examples further down the page.
Two 1300 watt burners - if you want to stay indoors - two of
these, side by side will work!
Click here to see some!
Two 1000 watt or greater burners, side by side - since you
can move them around it is both a plus and a negative - you can position
them to be stable, but perhaps not a close together as the double unit.
Comments from a visitor on July 16,
"My solution to canning on a ceramic stove top: I have a clad cuisinart
stock pot that heats well on the stove. I purchased a sheet of metal with a
design in it (so there are holes), cut it with tin snips to fit the pot,
lined the bottom of the stock put with canning rings (to give elevation) and
then placed the metal on the rings. This made a nice canning rack to use in
a pot I knew would boil on the range top. The only problem is I can only can
1/2 pints because the pot isn't not tall enough. I know you have to cover
jars with 1" of water, but to do you have to keep the lid on the "canner"
* All the tools you need for hot waterbath canning - in one comprehensive set!
* Complete with 21 1/2 qt. enameled waterbath canner
* Also includes canning rack, funnel, jar lifter, jar wrencher, bubble freer, tongs and lid lifter.
* A Kitchen Krafts exclusive collection.
This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). To see
more canners, of different styles, makes and prices, click here!
Don't forget the Ball Blue Book!
Lids, Rings, Jars, mixes, pectin, etc.
Need lids, rings and replacement jars? Or pectin to make jam,
spaghetti sauce or salsa mix or pickle mixes? Get them all here, and
usually at lower prices than your local store!
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