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Sunday, January 16, 2011

Water Bath Canning Using Steam Canner

I am thrilled to hear that finally, someone has tested the steam canner to be used in lieu of the water bath canner (NOT the pressure canner, which must always be used for meats and vegetables).  However (yay!!!) Note the following info as given in Utah:

Steam Canners


The USDA does not recommend the use of steam canners due to inadequate research and testing. However, Utah State University has tested the steam canners and has found them to be safe and adequate for processing certain foods if used according to instructions and safe canning procedures.

Due to botulism poisoning potential, steamer canners may NOT be used for for meats, tomatoes, and vegetables.

If you choose to use a steam canner for jams, jellies, or fruits, only USDA approved and tested recipes and canning times should be used. Processing times for boiling-water bath canners may be used for the steam canners. It is very important to follow instructions and be sure that an 8 to 10-inch plume of steam is present during the entire processing time and the water must not run out before the end of processing. http://extension.usu.edu/utah/htm/fcs/food-preservation-canning/

(Pam's note: notice the steam canner has a place for the water to boil under the jars, and then the lid is placed on top of that.  They are SO much easier to use than the water bath!!!
You can use this canner for fruits and jams/jelly's, all done with proper recipes of course)

2 comments:

Tiffany W said...

So you prefer the steam canner to the water bath for jams and jellies because of less water? I think water bath, since it is effective and then a pressure canner as well. The water bath canner can be used as a pot if needed, where a steam canner can't be used for anything else... right?

PreppyGirl said...

Yep, that's why I like it. It's less hassle. Yes, you can use the water bath canner for something else, although I would never need to I don't think! ;)