Hey you canning experts, I have a question. I am aware that there are two canning methods and the Ball book on canning says that they are not interchangable. I agree and understand that those foods with a pH above a 4.6 need to be processed at 240 degrees in a steam pressure canner. Those with a pH below 4.6 can use the boiling water method. I know that you can not use the boiling water method when the steam pressure method is needed because the water method only gets to 212 degrees and 240 is needed. Now, since the steam method is 240 degrees, and it hotted than the boilg water, can it be used in place of the boiling water method? Would there be any harm in this? Thanks in advance for the help.

-- smfdoc (smfdoc@aol.com), July 27, 1999

Answers

I believe that most anything that can be prepared with a water bath can be processed by steam in a shorter time. Your canning book should give the particulars. You can also get the same results as a water bath with your steam canner by leaving the pressure relief valve open for the whole process.

gene

-- gene (ekbaker@essex1.com), July 27, 1999.

The major difference would be the equipment (DON'T use glass tops and rubber gasket bail handle jars in pressure canner).

Chuck

-- Chuck, a night driver (rienzoo@en.com), July 27, 1999.