If you’ve ever wished you could get more jars processed in less time, double-stacking a pressure canner might become your new favorite canning trick. When life gets busy, whether you’re heading out of town, preparing for harvest season, or just trying to keep easy meals on the shelf for your family, maximizing every canner load matters.
In this video Melanie from Road to the Farm shows us how to double stack a pressure canner for the most efficiency. Not only does this save time and energy, but it also helps keep your pantry stocked with simple, homemade convenience foods that can turn into dinner in minutes.
What Is Double-Stacking a Pressure Canner?
Double-stacking a pressure canner simply means placing one layer of jars in the canner, adding a second rack, and then placing another layer of jars on top.
This technique allows you to safely maximize the space inside a larger pressure canner by processing two layers of jars at the same time.
Benefits of Double-Stacking a Pressure Canner
If you regularly pressure can large amounts of food, learning how to double-stack your canner can save an incredible amount of time and energy in the kitchen.
Instead of running multiple separate canner loads throughout the day, double-stacking allows you to maximize the space inside your canner and process more jars at once. For busy homesteaders, gardeners, and large families, that efficiency can make a huge difference during preserving season.
Some of the biggest advantages include:
- Fewer canner loads to run
- Less heat in the kitchen
- Reduced energy usage
- Faster pantry stocking
- More efficient batch processing
This method is especially helpful during peak harvest season when there never seems to be enough time to preserve everything coming out of the garden.
What Foods Can Be Double-Stacked in a Pressure Canner?
Many people are surprised to learn that you can safely process different types of foods in the same canner load — as long as they require the same pressure and processing time.
That means you can often combine:
- vegetables
- legumes
- broths
- meats
- soups
- stocks
- meals in jars
The key is making sure every jar in the canner follows the same tested processing requirements.
Double-stacking does not change the processing time or pressure. The jars on the top rack process exactly the same way as the jars on the bottom rack as long as the canner is loaded correctly and proper pressure is maintained for the entire processing time.
This flexibility allows homesteaders to preserve smaller batches of several different foods at once instead of waiting until there are enough jars of one item to fill an entire canner.
Tips for Successfully Double-Stacking a Pressure Canner
Double-stacking is simple once you’ve done it a few times, but there are a few important things that help ensure a smooth canning session.
Use the Correct Size Pressure Canner
Not every pressure canner is designed for stacking jars.
A 23-quart canner is typically large enough to safely hold two layers of pint jars with a second rack between them. Smaller canners generally do not provide enough vertical clearance.
Always follow your manufacturer’s recommendations for your specific model.
Keep Jars Stable and Even
When placing the second rack on top of the first layer of jars, make sure it sits level and secure before adding the upper layer. Even spacing helps prevent jars from shifting during processing.
Don’t Skip the Second Rack
The second layer of jars should never sit directly on top of the lower jars without a rack between them. A proper canning rack creates stability and allows heat circulation throughout the canner.
Follow Tested Processing Times
Even though you’re processing more jars at once, the pressure and timing remain the same.
Always use tested pressure canning guidelines for processing times, headspace, pressure levels, altitude adjustments.
Safe pressure canning practices are essential when preserving low-acid foods.
Plan Your Pantry Around Efficiency
One of the best ways to simplify home food preservation is learning how to maximize your canner loads. Plan to preserve foods with the same processing requirements at the same time.
How to Double-Stack a Pressure Canner
The double-stacking process itself is surprisingly simple.
Step 1: Fill the Bottom Layer
Place the first layer of prepared jars into the canner rack as usual.
Try to distribute the jars evenly so the weight remains balanced.
Step 2: Add the Second Rack
Place a second canning rack on top of the first layer of jars.
The rack should sit level and stable before adding more jars.
Step 3: Add the Top Layer of Jars
Carefully place the remaining jars onto the second rack.
At this point, you’ll have two full layers of jars inside the canner.
Step 4: Add Water
Always follow your pressure canner manufacturer’s instructions for water levels.
In the video, three quarts of water were added because that’s what the specific canner required.
Step 5: Process According to Safe Canning Guidelines
The meat and beans in the video were processed for 70 minutes for pint jars.
Always adjust pressure for your altitude and follow tested pressure canning recommendations.
Important Safety Notes About Pressure Canning
Pressure canning safety matters, especially when preserving low-acid foods like meat and beans.
Before sealing your canner:
- find a tested recipe
- inspect jars for damage
- use proper headspace
- vent your canner correctly
- process for the full recommended time
- Check for altitude adjustments
If you’re new to pressure canning, it’s worth taking time to thoroughly learn the process before experimenting with larger batches.
is it Possible to Pressure Can on a Glass Cooktop?
This is one of the most common questions people ask.
The answer is: sometimes.
Some newer glass cooktops are rated for pressure canning, while many older models are not. Using a heavy pressure canner on an incompatible cooktop can damage or even shatter the surface.
Before attempting pressure canning on a glass stovetop, read your owner’s manual carefully, verify weight limits, and confirm pressure canning is approved by the manufacturer
Never assume all glass cooktops are safe for canning especially with a double-stacked canner.
Building a Pantry That Makes Life Easier
One of the best parts of homesteading is creating systems that make everyday life simpler.
A shelf stocked with canned meat and beans may not seem glamorous, but on busy days it becomes incredibly valuable. Whether you’re leaving meals for your family while traveling, preparing for garden season, or simply trying to get ahead, having homemade convenience foods ready to go can be a huge blessing.
Double-stacking your pressure canner helps you preserve more food in less time, making pantry building more efficient and far less overwhelming.
How to double stack a pressure canner Video Transcript
I am getting ready to go out of town for a couple days. I’m leaving a couple kids with daddy and taking a kid or two with me. I’m getting some things ready so that food is easy for them while I’m gone. We’re going to can up some beans and meat so that way daddy has meals ready to go. It’s super easy so I thought I’d show you how I’m going to do this so quickly. The secret is I’m going to double stack a pressure canner and put the beans and meat in the same container.
Canning Meat
I have stew meat that is all defrosted and ready to go. This is seriously all you do to can meat: you put it in the jar. You don’t want fatty pieces of meat because over time the fat can take on a rancid flavor when it’s sitting on the shelf. It won’t go bad. It won’t hurt you. It’s just not the yummiest flavor.
I usually try to smash as much as I can into there. It looks like we can fit about a pound of meat into a pint jar. I didn’t defrost enough to run a whole canner load but I wanted Jesse to have some on the shelf that he can easily feed the kiddos. You want it to be right to the line on the neck of the jar. Don’t put any water in it. Don’t put anything else in the meat but you can put salt and pepper and things like that. Next, you have to do just put the lid on it process it.
My canning cycle
Right now, during winter, we’re not harvesting anything. It’s preserving that needs done, has been done. Now we’re eating through all of it. If you want to, go ahead and add carrots and beans that I had done for my husband earlier and that I could do is I could take them downstairs in the box and put them on the shelf for when I’m ready to do carrots again or I can take them downstairs all full of beans.
So we can eat through those but what my goal is to put those on the shelf so that we can have easy dinners through summer and that way when I bring in all that yummy garden produce I have something I can pair it with real easily for some protein. It makes a nice summer meal. So that’s my canning cycle.
Use the right size pressure canner
We have got all the jars in the pressure canner. They are fairly evenly placed and then we’re going to an additional rack in do we can double stack the pressure canner. I just try to make sure it’s sitting fairly level and stable then the remainder of the jars just go in on top of that rack. You can only do this if you have a 23 quart canner. You can’t do this in a 16 quart canner.
Canning Beans
We have meat, black-eyed peas, adzuki beans, and some garbanzo beans double stacked in the pressure canner. These are all going to process for 70 minutes. You can get detailed instructions on all of this on my canning beans video so that you can see the step-by-step process but that’s all there is to it. I’ve got three quarts of water because that’s what my canner calls for and I’m going to turn it on and process it. I’ll show you what it looks like when it’s done.
that’s it!
Okay friends, there you have it. There are three different kinds of beans and one jar of meat that all just came out of the canner. They look fabulous so in a couple hours time, I have meals on the shelf for my family while I’m gone.
Canned meat can kind of look like some kind of strange science experiment but when it cools down and you know your seal is good and sealed let me take the ring off and then just give it a really good shake and pretty much what you are left with is roast beef in gravy. You can see it creates its own broth and the flavor is just absolutely incredible. I don’t put any salt or anything in it but you could if you wanted to I just season it it when I use it.
Glass Cooktop Canning
Because I know this question is coming, yes, I do can on my glass cooktop but you need to consult your owners manual before you give it a try some of the newer models you can do that with. Most of the old ones you cannot so make sure you check before you do it so you don’t end up shattering your glass. Alright, friends hope you give this a try- it’s super awesome!
Homestead Food Preservation
Learn more about how to preserve the bounty from your homestead with these articles on canning & food preservation!
- 3 Reasons You Should Can Tomato Juice
- The Ultimate Guide to Sugar-Free Jam
- Fermenting or Pickling: What’s the Difference?
- Basic Pickles Recipes
- Fermenting Basics 101
- How to Ferment Tomatoes
- Fermented Garlic
Originally posted in 2017, updated in 2026.
