I haven’t yet started canning, but I’m in the research phase as I’d like to try it. My grandma always canned homegrown fruit and vegetables, and I like the idea of keeping my pantry stocked.
That being said, because of budget + just getting into things, I don’t want to invest a TON of money just yet. I’m starting with water bath canning because pressure canning is something I need to look into more (I realise there are some foods that should only be pressure-canned) and I’d need to invest in a pressure canner. I’m also based in the UK (I’m American), and some equipment isn’t as widely available as in the US (or doesn’t seem to be).
I’m wondering if [this stock pot](https://www.robertdyas.co.uk/maison-153l-stock-pot?cq_src=google_ads&cq_cmp=17744005634&cq_term=&cq_plac=&cq_net=x&cq_plt=gp&gad_source=1&gclid=CjwKCAiAk9itBhASEiwA1my_68WsncRpoNOjxZdGVtwHuuK-BYSrB_veTlmLJogVw-wVuq9JXcjwCxoC9cQQAvD_BwE) would work for water bath canning? It’s 15.3 litres (about 16 quarts) and is listed as about 10 inches in height, 12ish inches diameter. I realise I’d also need to get a rack or similar to go in the base, but I can get that on Amazon if needed. I THINK it would work, but want to make sure it would be deep/big enough.
by s_nitts
2 Comments
As long as it’s tall enough to allow a couple of inches of water over the lids, you can use a stock pot to water bath. I use mine frequently for jams/jellies.
The jars can not come into direct contact with the bottom of the pot. I use a small round cooling rack in the bottom that happens to fit perfectly. You can also lay a dish towel in the bottom.
It’s a great way to get started without a lot of expense or equipment to store.
Yes it would be just fine. You would need a one inch of water over the tops of your jars, and a spacer on the bottom so your jars don’t touch the bottom of the pot. Here is a link to a site that has all the information you need to get started.
https://nchfp.uga.edu/how/can_home.html#gsc.tab=0