Can You Put a Canner on a Glass Top Stove?

Flat-bottomed Canner

You can put a canner on a glass top stove but, the canner must have a completely flat bottom with no ridges or indentations. Certain model glass top stoves contain a sensor that relays a message to the stove's central processing unit that a pot is present on one or more burners. If the sensor is not triggered by the canner due to the pot not being flat, the stove will shut off the burner, resulting in the canning process not taking place.

If a message is sent by your glass top stove's sensor that a pot is present but contact between the pot and the burner fluctuates, a constant temperature will not be maintained, also resulting in an incomplete canning process even though you have a flat-bottomed canning device. For glass top stoves that do not have sensors on the burners, this is not an issue and a flat-bottomed canner will work without any problems. Consult your stove's owner's manual to see if the burners contain pot sensors.

If you plan on using a canner on your glass top stove, purchase a stainless steel canner that has a completely flat bottom. Stainless steel canners are available at retail superstores, kitchen specialty shops and online. The canning device not only holds the jars containing the fruits or vegetables, but also water surrounding the jars and at least 1 inch of water above the jars.

Your stainless steel canner must be no more than 1 inch wider than the burner---anything wider can trap and reflect heat on to the glass stove top and put it at risk of cracking. Reflective heat can also discolor the glass stove top and damage the burners.

When placing and removing the stainless steel canner, do not drag the canner on or off the glass stove top. This will scratch the glass and possibly damage the burners.

If you notice the canner's pressure indicator dropping or fluctuating, the canning process is taking place properly. Remove the canning device from the stove top immediately and use a portable gas stove or non-glass stove top to complete the canning project. Canning requires a continuous pressure and temperature; otherwise, the fruits or vegetables will be undercooked and microorganisms will develop within the food.