This Lehman’s 50-quart water bath canner is built for serious harvest weeks. Locally crafted in Ohio from 24-gauge 304 stainless steel, it swallows up to 15 quart jars or 18 pint jars per batch — and with the optional second-shelf accessory, double-stacks pints to 36 jars at once. When canning season is over, the same pot moonlights as a 50-quart stockpot for sauce-making, stocks, brewing, and lobster boils.
The included stainless steel canning shelf keeps jars off the bottom of the pot, distributing heat evenly and protecting glass from thermal shock and cracking. The seamless welded body sits flat on smooth-top, gas, woodstove, and propane hotplate surfaces, making it just as useful on a modern range as on an old farmhouse cookstove. Heavy-gauge rolled rims and looped side handles take repeated lifting with full jar loads without warping.
Built to the standards Amish cooks have used for generations and stamped with the Lehman’s name, this canner is the kind of single-piece kitchen tool that supports a lifetime of preserving. From the first batch of summer pickles to the last winter applesauce push, it puts heirloom-scale canning back in reach of any home kitchen.
