3 quarts is the standard recommendation for 'measured' water. That's unless you will be running it for long-process items like meats or mixed vegetables. In that case add an additional 1/2 quart. How deep the 3 quarts will end up varies with canner brand, shape, and size.

Depending on the size of the jars used the water level in the canner varies greatly once the jars are in place. That is normal. For ex. if using 1/2 pint jars they could easily end up submerged.

Dave

Thank you. I plan on pressure canning meat so I will go with 3 1/2 quarts water minimum.