I am referring to the type that is used instead of the water bath canner. I need to replace my water bath canner this year and have seen these advertised and wondered about them. These do not take the place of a pressure canner but rather a water bath canner. They are used for tomatoes, jellies, pickles, etc. They appeal to me because they only use 2 or 3 pints of water versus a canner full for the water bath canner. That would be much easier on my back not having to lift up the heavy water filled canner. I cannot find in any of my canning books any info about them so am just wondering if they are safe and if you use the same times as for a water bath canner.

-- Barb in Ky. (bjconthefarm@yahoo.com), January 29, 2002

Answers

I've been using a steam canner for several years for my hi-acid canning. I like it for both the ease of moving the full unit and that heating 3 pints of water is more economical. Not to mention that the kitchen doesn't heat up as much. However, I noticed that when I use it for pickles, they tend to shrivel up more. I think that is because steam is much hotter than boiling water. I decreased the processing time by about one fourth, and it doesn't occur as often. I still have a good seal, even with the slightly shorter processing time. NOTE: The above statements are observations of my own canning experiences, and are not to be misconstrued. ALWAYS follow the instructions in a USDA approved cookbook, for the safety of those consuming your canned goods.

All disclaimers aside, I like working with the steam canner, having years of successes. Some of my previous year's successes are still downstairs on the shelf, with the seals still intact. Always sterilize your jars before steam- or boiling-water canning (the steamer's great for that, too).

-- Judi (ddecaro@snet.net), January 29, 2002.

Thanks Judy. I cannot find any instructions for times in a steam canner. Are you supposed to use the same length of time as a water bath canner?

-- Barb in Ky. (bjconthefarm@yahoo.com), January 30, 2002.

Steam canners are not safe - they aren't any better than open kettle or oven canning. Like any gamble, people get away with it, sometimes for a long time, but I don't like taking chances with my health or my family's. Steam canners don't get the product hot enough all the way through & the heat in the canner is not even. I am a Food Safety Advisor with training from U of Oregon & Washington State U.

For pickles, there is a new method of pasturization using lower temperatures. Check with your Extension office for details.

-- Bonnie (stichart@plix.com), January 30, 2002.

Thank you so much Bonnie. I had seriously wondered if they were safe especially since none of the canning books list them. You also saved me some money (but not my back!!!) as the water bath canners are definitely cheaper.

-- Barb in Ky. (bjconthefarm@yahoo.com), January 30, 2002.

You're welcome!

God bless.

-- Bonnie (stichart@plix.com), January 31, 2002.