For the past ten years or so my wife, Nancy, has done a little canning – mostly pickles, but she has also put up jellies, jams, tomatoes, peppers, and such.
A couple years ago, I was struggling with Christmas ideas and decided to splurge and give her an electric canner. They were about $190, so I hoped she would like it. If nothing else, she wouldn’t have to heat up the entire kitchen trying to get water to boil in a big pot – and it had a spigot to release the water which is a huge help.
As it turned out, she loved the canner and uses it often throughout the summer. Ours is a Roots & Harvest Electric Bath Canner with a Stainless-Steel Pot and Glass Lid. It has a 27-liter capacity and can accommodate up to 8 quart, 11 pint or 14 jelly jars. So, she can usually get the job done in one easy step.
The canner is energy efficient and versatile. It can also be used to boil water for pasta, corn on the cob or seafood. The temperature adjusts from 120 to boiling (212) degrees. The snug-fitting glass lid with a ventilation hole holds in the heat and moisture and allows you to see what’s going on inside. The plastic handles stay cool to the touch and a removable canning jar rack keeps the jars from ever touching the bottom.
Whether you do a little or a lot of canning, it’s a neat product to have around.
