Pressure Canning with a Glass Top Stove: 3 Solutions

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by Daisy Luther

As a renter and a canner, a dilemma that I’ve faced in the past few homes has been the kitchen stove. Both homes had large, lovely kitchens with lots of cupboard space coupled with shiny new appliances. Unfortunately, one of those appliances was a glass top stove. Many people love them for the ease of cleaning the smooth surface, but for a canner, especially one who pressure cans, these stoves pose a significant risk.

What’s the big deal about canning with a glass top stove?

You should always check with the manufacturer of your smooth cooktop before using it for canning. Canning, particular pressure canning, on one of these surfaces can cause the glass top to shatter, something that poses a significant risk when you have a huge pot full of boiling water and jars on top of it. You may have canned on your glass cooktop before with no ill effects, but it’s still risky.  But don’t take it from me. The National Center for Home Food Preservation explains why:

1. There can be damage to the cooktop from the excessive heat that reflects back down on the surface, especially if the canners used are too large of a diameter than is intended for the burner being used. The damage can range from discoloration of white tops to actual burner damage to cracking of the glass tops to fusion of the metal to the glass top…

2. Many of these cooktops have automatic cut-offs on their burners when heat gets excessive. If that option is built in, and the burner under a canner shuts off during the process time, then the product will be under processed and cannot be salvaged as a canned food. The process time must be continuous at the intended temperature, or microorganisms may survive. Also, if the pressure drops quickly, most likely liquid and maybe even food will be lost from the jar (it will spill over from the area of higher pressure inside the jar to the lower pressure now in the canner around the jar).

3. Even if boiling water canning is approved by the manufacturer, it may be necessary to fashion your own canner out of a flat-bottomed stockpot with a bottom rack inserted. Many canners do not have flat enough bottoms to work well on a smooth cooktop to be able to maintain a full boil over the tops of the jars. The pot used as a canner must also be large enough to have lots of water boiling freely around the jars, and at least 1 inch over the tops of jars. If the canner is too small, then it starts boiling faster than expected and the total required heat the jars receive in the canner even before the process time begins can be too short.

So what’s a canner with a smooth topped stove to do?

3 alternatives to breaking your stovetop

I live in a rental home with a smooth top stove. Since I can’t replace the stove with one more suited to my needs, I researched some options for canning in my kitchen. There are three main ways to get around the dangers of pressure canning on a glass-top stove: using an external electric burner, using a smaller canner, or using an outdoor propane burner. Let’s take a closer look at these alternatives.

1.) Use an electric burner

This is the solution that works best for me. I have a small, separate electric burner from Waring that I use when pressure canning. If you’re selecting a burner to use for canning, make sure that it’s at least 1300 watts. Anything weaker will burn out.

waring burner

I do a lot of pressure canning each year and I’m going into my third season with this burner, so I definitely feel like I’ve gotten my money’s worth. It’s also nice to have an extra burner when you’re cooking a big meal for guests, so occasionally I pull this out at the holidays, too.

2.) Use a smaller canner

There is one specific canner that is safe to use on many smooth top stoves. The Presto 16 quart canner is a smaller unit that does not extend past the burner, making it suitable for use on your glass top stove.


This is the only canning pot approved for use on smooth top stoves, however, you should always check with your stove’s manufacturer before using it for canning.

3.) Outdoor propane burner

The third solution is to set up an outdoor canning area using a propane burner. The Bayou Classic is a good choice because it is designed to hold up to a 100 quart stockpot, has a low center of gravity to lessen the possibility of tipping over, and can be set up on any flat surface. Be sure that you have plenty of propane. If you run out partway through canning and your pressure drops, you must start the processing time over again.

propane burner



The benefit to using this system is that if you are in a down grid scenario, you have a way to process the stuff in your freezer before it spoils. As well, you won’t have to worry about heating up your kitchen on a blazing hot summer afternoon.

Do you have any other solutions?

Do you have a glass top stove? How do you pressure can? I’d love to hear the solutions you’ve come up with.

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Daisy Luther

Daisy Luther is a coffee-swigging, globe-trotting blogger. She is the founder and publisher of three websites.  1) The Organic Prepper, which is about current events, preparedness, self-reliance, and the pursuit of liberty on her website, 2)  The Frugalite, a website with thrifty tips and solutions to help people get a handle on their personal finances without feeling deprived, and 3), an aggregate site where you can find links to all the most important news for those who wish to be prepared. She is widely republished across alternative media and  Daisy is the best-selling author of 5 traditionally published books and runs a small digital publishing company with PDF guides, printables, and courses. You can find her on FacebookPinterest, Gab, MeWe, Parler, Instagram, and Twitter.

Leave a Reply

  • I have the small 16 qt pc that seems to work without a problem. I use a steam canner in place of the traditional water bath canner. It only uses about a qt or so of water so it’s very light compared to the water bath. It also doesn’t take as long to come to temp and I can turn the temp down and still have the steam. The steam is also higher temperature than boiling water. I rarely have any problem with jars not sealing or food going bad.

  • I guess I lucked out. No one ever told me it couldn’t / shouldn’t be done. My old canner just happened to line up perfectly with my large double burner and I never had one problem. My stove was originally a $2000 stove so it was high quality as well.

  • Daisy,

    I have a question. I have the Presto 16 qt, but I haven’t used it yet.
    My question is about the extra burner you purchased. Where do you set it when you are canning? I’m wondering if it gets hot enough to damage the counter top. Do you set it there? Do you put it on something? Or, do you set it on top of the stove?


    • TC – I have a tile countertop, so I have no concerns about heat there. Really, the bottom of the unit doesn’t get that hot. It’s got little legs so it’s got some space between it and the counter. If you’re concerned about your counter, using it on a completely cooled stove would be fine.

  • I am wondering what size pressure canner you use. I have a 26qt that is too tall to fit on my range (its an old 1970’s model with the extra oven over the top) so I bought a hot plate but was only able to find 1000 watt ones (retail stores). We tried it a few times and just couldn’t get it up to temp so we switched over to an old camp stove and we had success. I am just wondering if the 1300 watts is enough to get the job done with this large pot. 🙂

    • I use a 23 quart Presto canner. It takes a little while to get up to temp, but the 1300 watts has worked well for me 🙂

  • I haven’t used my 16 qt Presto pressure canner on my glass top stove yet but I just canned apple pie filling and apple butter using a 20 qt stainless stockpot for a water bath canner and it worked great. Most manufacturers will tell you not to use a pot that is more than one inch bigger in diameter than your largest burner. I will probably rotate between my two largest burners when I pressure can next year just to be sure it doesn’t overheat the glass. My burners cycle on and off but it didn’t change how much the water was boiling during processing so I don’t foresee a problem, it is a little nervewracking to start because I definitely didn’t want to damage my stove.

  • Will the listed canner work on Induction stovetops? The product listing says it’s aluminum, which is a big no-no for induction. Or is it safe to use any kind of pressure canner that works on an induction top in this case?

    • Hi, Victoria. I’m personally unfamiliar with pressure canning on an induction stove. This one is said to be made for use on such a stove. (It’s stainless steel.) The downside is that it only holds 4 pints or 3 quarts, which is a pretty small canner load. I can’t find a lot of other information on the topic, although there are some answers to your questions in the comments section on this website.

      Sorry I can’t be more helpful.

      • My Mirro large pressure canner began rocking on the glass-top surface, and it did ont hold pressure. The center of the canner is now bulging, so it rocks instead of sitting level on the stove top. Thank you for your recommendations. HC

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