With the right setup and jars you trust, canning is less of a chore and more a celebration of your harvest.
If you’re just getting into home canning, it can be overwhelming. What kind of pot do you need? Are all jars the same? And where do you do it all?
Let’s walk through setting up a safe and comfortable canning workspace, choosing the right canner for your needs, and understanding the different jar types you might encounter – with a special focus on the ones we use here in Germany.
Key canning workspace principles for every home canner
When I got back into canning after we moved to Germany, I just assumed I’d do it in the kitchen, like I’d done in California. But we don’t have air conditioning here, and after my first tomato season, I quickly realized that a big boiling pot of water and August heat don’t mix.
Now, I do nearly all my water bath processing outside on our covered terrace. I do all of the cooking and prep indoors, but I’ve moved the processing outdoors – and honestly, I love it.
New to water bath canning? Check out Seven layers of safety: why the German canning method works.
When in use, my electric canner sits on a low, sturdy table outside. This setup lets me see directly into the pot, lift hot jars with ease, and keep the steam out of my kitchen.
No matter where you can, a few universal rules apply:
- Mind the height: Choose a surface that lets you see inside without too much trouble.
- Ensure stability: Flat, sturdy surfaces only. Wobbly tables or sloped patios are hazards.
- Have a staging area: Keep tools and jars within easy reach.
- Plan for the elements: If outdoors, work under a roof or pay attention to the weather – even light rain can disrupt processing.
Choosing the right canning pot
Stockpots vs. electric water bath canners
Like many American canners, I started with a blue-speckled enamel pot – which was cost effective and did the job just fine. But here, it didn’t work on my induction cooktop. After improvising with a large noodle pot (which I still use occasionally for small batches of this or that), I invested in an electric water bath canner, or Einkochautomat. These are common here and are a dream to use, with thermostats, timers, and spigots for draining. Best of all, it freed up my kitchen and let me can outdoors.
Want to know how I can my own food? Here’s my base German water bath canning procedure.
What to look for in a canning pot
You don’t need an electric model to can food at home. Any large, good-quality stockpot works if:
- It’s deep enough for jars plus 1–2 inches (2–5 cm) of water above.
- It has a tight-fitting lid to hold steam.
- It can hold a rack to keep jars off the bottom.
Tip: If you have a glass, ceramic, or induction cooktop, check your owner’s manual – some manufacturers advise against long, high-heat canning sessions.
Why a rack is non-negotiable for safe canning
A rack is necessary to allow water to circulate evenly and prevent jars from cracking against the hot pot bottom. Most canners or canning pots come with one, but if you’re using a regular stockpot, a metal trivet or round cake cooling rack works.
You can also improvise by folding a dish towel and placing it on the bottom of the pan, but be sure to put your jars in before you add the water, or the towel will float up. It will also make it seem like your water is boiling before it actually is, so keep this in mind and only start your timer when the right temperature has been reached.
Must-have water bath canning tools
Jar lifters, funnels, and other handling tools
- Jar lifter: Lets you remove the hot jars from the water safely. I find that a “finger-style” lifter grips Weck jars securely, while my American-style curved jar lifter works better for twist-off jars.
- Canning funnel: Keeps rims clean for a good seal – well, maybe not completely clean, but cleaner than if you don’t use one. You’ll still need to wipe off the rims before putting on the lids.
- Lid lifter: A magnetic wand for lifting metal lids from hot water. Tongs also work fine.
- Tray or board with a folded towel: A safe, temperature-neutral “landing zone” for those hot jars. If you set hot jars on a cold pan or stone countertop, they might just break.
Timers, thermometers, and safety check tools
- Timer: Start only when the water reaches a rolling boil – or whatever temperature you’re aiming for, according to your recipe. (Boiling does destroy Clostridium Botulinum spores, but only if you do it long enough.)
- Thermometer: Even with an electric canner, I check accuracy. Some canner thermostats are not accurate. For stockpots, it confirms a true 100°C (212°F) boil – no guessing. Remember the folded towel in place of a pot rack? That will cause bubbles even below boiling point. So will the release of air from your jars of food. Bubbles don’t always equal boiling!
A guide to canning jars
What makes a jar safe for canning?
The canning jars are one of the most important pieces of equipment. A proper canning jar must be able to:
- Withstand heat changes without cracking.
- Form a reliable vacuum seal.
- Be reusable with replaceable parts.
Weck jars – how they work and why I use them
I’ve tried a few different kinds of jars here, and I quickly chose Weck jars as my favorites. And last year, I struck gold: a lady in my canning forum had around 150 Weck jars with lids to offload for next to nothing, and she didn’t live far from me. I bought them all!
To use Weck jars, you place the rubber seal onto the glass lid, set the lid on the filled jar, and secure it with two stainless steel clips opposite each other. As they cool after water bath processing, a vacuum seal forms. After 24 hours, you remove the clips, check that the seal is firm, and store the jars without clips so it’s obvious if a jar loses its seal.
Why I love them:
- No metal lid to rust or corrode.
- Easy visual seal check – the rubber tab points down when sealed.
- They seal reliably, in my experience.
- Stackable for storage (full and empty) – at least the style I use is.
- You can see inside, and they look nice.
Other common European canning jar styles
Twist-off jars: Reusing sturdy jars from store-bought foods is a very common German tradition. As long as the one-piece metal lid is clean, undented, and rust-free, it can often be safely reused. I must confess that some of my own supermarket purchases are guided by whether the jars would be nice for canning with later. New twist-off jars and replacement lids of all sizes are also readily available here.
Mason style jars: The classic American brands aren’t common here, but we do have a few in this niche that are compatible with the wide-mouth Mason size. Leifheit jars use the standard two-piece lid/ring system, while Bormioli Rocco (Quattro Stagioni) from Italy jars use a one-piece metal lid that must be replaced each time.
Wire-bail jars (Le Parfait, Fido): I find these beautiful for storing dry goods, but I don’t like them for water bath canning. The wire bails corrode, and I find the jars very difficult to open once they’re vacuum sealed.
Vintage canning jars: I’d never encountered canning jars like these until I moved to Germany. These are usually big jars with various rim styles and glass lids that are held down with large metal clamps during processing. Flat-rim jars (Flachrandglas) have a smooth sealing surface for a rubber ring. Grooved-rim jars (Rillenglas) have concentric grooves that help position the seal. Ground-rim jars (Schleifrandglas or Massivrandglas) have a heavy, polished glass rim. Common brands include Weck, Rex, Ruhrglas, and Gerrix. Many people still use these and they’re often available in secondhand stores. I have a collection from my husband’s great aunt, but I haven’t canned with them yet because I’m afraid I’ll break them.
Jars you should avoid for home canning
No matter how tempting, some jars are simply not safe for canning. Always avoid these:
- Baby food jars: The glass is too thin and the lids are not designed for reuse.
- Any jar that has chips or cracks.
- Twist-off lids that are rusty, dented, or that no longer seal.
Nice-to-have canning supplies that make my work easier
Some tools aren’t essential for safe canning, but they can make the whole process smoother. One I wouldn’t want to be without is a sturdy way to carry jars. You’ll need to move filled jars to the canner, bring hot jars back inside after processing (if you can outdoors like I do), and eventually carry them to storage. I use heavy-duty plastic Euro crates – like an American milk crate but with different proportions. I usually line them with a thick towel, so if a jar ever breaks during cooling – heaven forbid – the towel will soak up the mess and protect my floor.
Labels are another small thing that makes a big difference. I print mine on removable adhesive labels so they’re uniform and easy to read, which is nice if I give away some of my canned foods. Some people write directly on the jar or lid, and that works too – but I know I’d fuss over my handwriting until it looked “just right.” However you do it, labeling is important. It helps you know exactly what’s in each jar and when you canned it, so you can rotate stock and use the oldest items first.
What matters is the system, not the price tag
You don’t need fancy equipment for a successful canning setup. You just need to understand the basics of safety, create a space that works for your life, and choose tools that feel right in your hands. Whether you’re using a simple stockpot on the stove or an electric canner outside, the reward doesn’t change: a pantry full of homemade food that tastes just as good in January as it did in July.
If you haven’t already, check out What you need to know about German water bath canning for the full overview.
Julie is a biologist turned science writer living in Germany. She shares her passion for traditional German water bath canning, seasonal cooking, and gardening on Old World Preserves.