KITCHEN CROP Stainless Steel Multi-Use Canner, 20 Quart, Silver, Includes Rack & Tempered Glass Lid with Temp Indicator

Made some fantastic recipes, that have turned out very well. The instructions are clear to follow. And left you feeling safe with the process.

It took me a year of going back and forth on do I need this or do I just want this, do I want to spend that kind of money, is it really worth the money, will I use it enough to justify getting it, going on and on and on. I received it in the mail yesterday and used it immediately. I am here to tell you YES it is worth the money! I should have ordered it a lot sooner! It is worth every cent! I love that it has a temperature indicator knob to take the guess work out of letting you know when the water is up to the right temperature and when to start timing after you have added your jars. I like the glass lid that allows you to see what's going on inside the pot at all times. It's lightweight and easy to handle. The instructions are very clear and precise. I like that it's not only a water bath canner but a steam canner as well. As for the "big yellow sticker" that many of the other reviews complained about, the makers of this product must have listed because mine did not come with one. Just goes to show the company cares about it's customers. Two thumbs up for them. I used it twice yesterday and my answer is YES I am very glad I went ahead and got it. It works great with our glass top stove, it has a temperature indicator knob, it has a glass lid, it has a stock pot capacity of 20 quarts, and it's a water bath canner and a steam bath canner. I think it's worth it. When I attempted to use the galvanized canners the racks always rusted making the water rusty and the canner itself was not good or recommended for our stove. So that's my take on this item.

Very easy to use, guage works well and the pot is huge and has come in handy for more than just steam canning. It's made from good heavy stainless steel.

A truly high quality pot. It has multiple uses as a "pot" pot and will last a lifetime. The customer service at Victorio seems to be fantastic. Now as for steam-canner: steam canning was approved for home canning use as an equivalent to water-bath canning of July 2015 based on research done by Wisconsin Extension since 2012. It does NOT replace pressure canning. You still need your pressure canner. This replaces water bath canning only, and you must process for the same times as called for in your tested water bath recipes. THAT being said, I will say: once you have steam canned your pickles or jams, etc, once, you will NEVER go back to water bathing. Takes only 5 minutes to start processing time, as opposed to 30 minutes before you actually get started with water bathing. This pot will pay for itself in no time in energy savings, then the rest is gravy. And you can fit two batches of something into an evening, instead of just one, with all the time saved. This is a flat-bottomed pot and so it can even be used on glass / smooth top stoves (the aluminum version of this model can't be as it has a wavy bottom.) The lid handle stays cool and safe to touch. The manual that comes with this appears to be totally reliable in terms of canning advice -- 95% of it is quoted verbatim from the USDA Complete Guide (2009), and the other 5% is operational instructions. I love the gauge on the top that tells you when the steam is at processing temperature.

I really enjoy this canner and it makes canning much easier than I thought it would be. I bought this one because I have a ceramic stove top and needed a canner with a flat bottom. It's been working perfectly and the temperature indicator in the lid is so helpful. I've been processing everything with steam instead of hot water as it's faster. My stove has settings up to ten with an additional one called high ( I guess you could say my stove goes to 11 ). I make sure that I've topped the water and put the heat on high while I'm filling my jars. Once all my jars are full and in the canner I put the lid and keep the element on high until the water starts to boil heavily. Then I turn the heat down to about 8. Once the temperature indicator moves into the zone where you start the timer I turn the heat down to approximately 2.5 and this will keep the temperature constant. I've had pickled cauliflower being processed for half an hour and I didn't have to touch the temperature. It's also great to use as a pot. I had 10 pounds of beets I needed to boil. Before I had this canner I had to use two large pots and a medium pot from the sets you get from chain stores. With this I just put the beets in and covered them with water. It didn't even fill it 2/3 of the way.