McSunley Stainless Canner Reviews: Our Editorial Take

The short version

Stainless water bath canners are hard to wear out, and across a wide slice of owner reports this one is no exception. Two caveats come with it, and neither is about the pot breaking.

What's good:

• Stainless with a thick encapsulated base holds a steady boil on glass-top and induction, where enamel and aluminum canners often cannot.
• Two tools in one: a full water bath canner and a big everyday stockpot, so it does not sit in a closet eleven months a year.
• No enamel to chip and rust, and no gasket to perish, so it lasts far longer than a budget speckled canner.
• Deep enough to cover quart jars with the inch of boiling water a water bath needs, which a lot of older stockpots cannot manage.

What's not:

• High-acid foods only. Like every water bath canner, it cannot safely process low-acid vegetables, meats, or most soups; those need a pressure canner.
• It costs meaningfully more than a plain stainless or enamel pot that will boil the same jars.
• Big and heavy: a full canner of boiling water is a lot to move, and you have to find storage for a 21.5-quart pot.
• Capacity is fixed at one canner load; you cannot add a second tier the way you might stack a pressure canner.

Who it's for

Your cooktop and what you plan to put up decide whether this pot is the right buy or an expensive way to boil jars.

Buy it for:

• Glass-top or induction ranges, where a heavy flat stainless base is the difference between a rolling boil and a pot that never quite gets there.
• Upgrading from an old stockpot that will not fit quart jars, or an enamel canner that has started to rust.
• Pickles, jams, salsas, and other high-acid preserves in household batches, plus wanting one pot that also serves as a stockpot.

Sizing up from a hand-me-down stockpot is the most common reason people land on a pot like this. One canner in exactly that spot:

I found one of these for $59 and I'm tempted to take the plunge. Do any of use this brand? Would you reccomend? I'm not 100% sure but I think it's the same as the Victorio. My current set up is a stock pot my mom got as a wedding gift in 1989, and passed on to me 10 years ago when I got my 1st apartment. It has served me well but it's old and it doesnt fit quart jars so pretty much anything would be a huge upgrade.

Skip it if:

• You want to can green beans, corn, meat, or stock. Those are low-acid and need a pressure canner, not this or any water bath pot.
• You already own a deep stainless stockpot that covers quart jars; a simple rack turns it into a water bath canner for almost nothing.
• You want the cheapest possible way in and do not care about the stockpot double duty; a basic budget canning pot boils the same jars.

The specs that matter

Three specs on this pot change how it cans. The rest is packaging.

21.5-quart stainless body, deep enough for quart jars: that depth is the spec that matters most, because a water bath has to keep a full inch of boiling water over the tops of the jars. Plenty of older stockpots are too short for quarts, which is the single most common reason people finally buy a real canner.

Encapsulated, induction-ready base: a thick aluminum core sandwiched in stainless spreads heat and makes the pot ferromagnetic, so it works on induction and holds a boil on glass-top without the hot-spot scorching a thin single-ply pot would suffer. This is what the whole premium over an enamel canner buys.

Doubles as a full-size stockpot: the same 21.5-quart body that holds a canner load of jars is also your biggest pot for soups, stocks, and a corn or lobster boil, so it earns its shelf space the eleven months a year you are not canning. That two-in-one use is what justifies a pot this size, since the canning itself is a plain full water bath for high-acid foods and nothing more exotic.

How well it preserves

A canner has one job: hold the jars fully covered at a steady boil for the whole processing time. A heavy stainless pot with an encapsulated base does that without drama on the cooktops that give lighter canners trouble. Owners judge it by seals, and stainless water bath canners deliver them load after load:

Have it Love it Ive never had an issue using it and have never had a jar not seal. I make maybe 12 loads jn it a year.

Chemistry sets the ceiling here, not the pot. A water bath only reaches the temperature of boiling water, which is safe for high-acid foods and unsafe for low-acid ones. Inside that lane it works beautifully, and high-acid preserves come out shelf-stable for years:

You can water bath tomato sauce as it has such a high acid content. I grow everything in my garden and make my own every year. Can anywhere from 80-100 pints a year. Ate some last week from 3 years ago and it tasted great.

The McSunley does the same core job a cheaper pot does. It just does it reliably on the ranges that defeat cheaper pots. It does not change what a water bath can process, and any claim that a stainless canner safely cans low-acid foods is simply wrong.

Built to last

Stainless with a bonded base has nothing on it to chip. No enamel coating means no exposed steel rusting underneath later, and there is no rubber gasket to dry out and fail. Owners of stainless canners talk about them in seasons and decades rather than replacements, which is not how anyone talks about a speckled enamel pot.

Nothing about it is fragile. The knocks are bulk and price. A 21.5-quart pot takes real cupboard space, and a full canner of boiling water is a two-hand lift you do not want to fumble. The longevity cuts both ways, too: a plain stainless stockpot lasts just as long, so some owners point out that any sturdy heavy-bottomed pot already in the cabinet does the same water bath job for nothing extra:

Get yourself a hot water bath canner (you can use a heavy bottom pot), a ball jar cook book, a funnel, and a jar lifter. Some jars of course, I would recommend pint and half pint to start.

Both things are true. The McSunley will outlast a cheap enamel canner easily; it will not outlast a good stainless pot you keep for the same decades.

Living with it

It works on every cooktop, induction included, so there is no second pot to keep around for the wrong stove. No gauges to read either, and no weights to juggle. Owners describe running one of these as uneventful, which is the highest compliment a canner gets:

I like it and it’s very easy to use. I also have the ball book. Have fun!

People underrate the stockpot half until they own it. A dedicated canner that comes out once a year is a large object to store for a small return. A canner that is also your biggest soup and stock pot earns its shelf space in February. Experienced canners tend to land in the same place:

I have a steam canner and really like it... I wish I had gotten the one that doubles as a stock pot though.

The annoyances are all physical. It is heavy empty and much heavier full, and hard water leaves a film on the stainless that wants a stainless-safe cleaner now and then. Ordinary cost of owning a big pot, not a dealbreaker.

How it compares

People cross-shopping this pot land on three other options, and each one beats it at something.

Versus a Ball EasyCanner electric water bath: the electric route takes the cooktop out of the equation entirely, which is the tidiest answer for a glass-top or induction owner who does not want to risk a heavy pot on the glass at all. It holds its own temperature and frees a burner, but it costs more and, like the McSunley, still only handles high-acid foods.

Versus a plain deep stainless stockpot: this is the budget challenge to the whole category. If your stove is flat glass, a tall flat-bottomed stainless pot with a rack boils the same jars, and some canners are blunt that the premium is not worth it:

Not worth it. If you want to water bath can you don’t really need much and don’t need the pressure canner. If your stove is flat glass you need a flat stainless pot with a lid - you can get a big one at Walmart for like $25. If you have a gas stove or one with burners you can get the canning pot from tractor supply. Either way I prefer the Walmart big stainless pot, it just heats better and quicker.

The counterpoint is depth and double duty: many stockpots will not cover quart jars, and the McSunley's depth and encapsulated base are a real step up in convenience and even heat. If you already own a pot that fits quarts, the cheap-pot argument is strong. Some canners go further and say a beginner should skip a dedicated water bath canner altogether in favor of a steamer or a pressure canner:

Are you going to venture into pressure canning? You can water bath can in a pressure canner. It's 2 for one deal. If I were setting up one of my kids to can, I'd get them a pressure canner first, then a steam canner and skip the water bath canner.

The McSunley cannot meet the steamer argument on its own terms, because it is a deep water bath pot and not a steam canner. What it offers instead is the stockpot double duty and the induction-ready base, which a bare steamer does not give you. And for the reader who just wants the least gear, the minimalist case still stands on its own:

Realistically, a deep stock pot, a box of new jars and lids and a small kit that has a jar lifter, funnel etc should do you. Just make sure you can cover your jars with a good inch of boiling water inside your stock pot. I don’t know of any soups that can be water bath canned, but tomatoes and pickles should keep you busy.

Using it well

Keep a rack, or even a folded towel, between the jars and the bottom of the pot so they never sit on hot metal. It is the first thing experienced canners tell a beginner:

Just be sure to put a rack or a towel or something in the bottom of the pot. You don't want the jars to rest directly on the bottom.

For a full water bath, load the jars, then add hot water until it stands a full inch over the lids and bring it to a rolling boil before you start timing. Stick to tested high-acid recipes from a trusted source, and give the stainless a wipe with a stainless-safe cleaner when hard water leaves a film. If you are new to the method and still deciding what to buy, our guide to the best water bath canner for beginners walks through pot depth, cooktop fit, and rack setup in more depth, with the McSunley in context against the alternatives.

Would we buy it

For the kitchen it was built for, yes. That kitchen has a glass-top or induction range, an owner tired of enamel that chips and rusts, and room for one pot that cans high-acid preserves and then goes back to work as a stockpot. On those ranges the heavy encapsulated base earns its keep, the seals are reliable, and the stainless will outlast the stove it sits on.

Two things temper that recommendation. It is a water bath canner, so it is high-acid only, and canning vegetables or meat requires a pressure canner instead. And if you already own a deep stainless stockpot that covers quart jars, a cheap rack turns it into the same tool for a fraction of the price. Buy the McSunley for the induction compatibility, the depth, and the stockpot double duty and it is well worth the counter space. Buy it expecting it to can more kinds of food than a water bath ever can, and you bought the wrong pot.