Steam canner...for those who wish to know...

[Beekissed]

I LOVE IT!!!!! So simple, so easy to use and put away afterwards. We've been making apple sauce and find the steam canner a dream to use compared to the old fashioned water bath canner. I also find it much safer and light weight.

It has revolutionized our canning and saves on water like you wouldn't believe...as well as saving on power to heat all that water one uses in a water bath canner.

So easy!!!

 

[dragonlaurel]

Thanks for the info. I'm chicken about pressure cookers and this sounds like a good alternative. I could can more from my garden spot next year.

 

[TanksHill]

I have often wondered about those things.

good to know.

g

 

[Bethanial]

I recently got one (am brand new to canning), and I absolutely LOVE IT! It's great (Unless you forget that STEAM BURNS and are putting a clean dish away over the stove and stand there longer than a couple seconds doing so - ouch....)

Granted, I don't really have experience with traditional water-bath canning to compare it to, but my mom (who I can remember canning A LOT when I was a little girl) was watching with skepticism until I had the jars out and they started pinging. She, too, thinks its cool that it saves on the water and the propane used! Next on the wishlist: Tattler lids and a pressure canner....

 

[patandchickens]

Thanks for the info. I'm chicken about pressure cookers and this sounds like a good alternative.

No no, steam canners are an alternative to WATERBATH canners. They absolutely do not in any way whatsoever compare to, or substitute for, a pressure canner.

So you would not do anything in a steam canner you wouldn't be happy doing in a waterbath canner.

Note that the reason steam canners are no longer governmentally-sanctioned is that there is a definitely nonzero chance that the jars will not heat through sufficiently to kill germs. As long as you are canning "normal waterbath things", where the main hazard is just normal spoilage, that's one thing, but if you're planning on doing nonacid things where botulism is a concern then a steam canner would seem like particularly not the greatest idea, unless you want to figure that giving it even more time (like maybe 3.5 instead of 3 hrs ) is maybe compensation.

Just a thought,

Pat, who was raised on steam-canner stewed-tomatoes, and if people want to use a steam canner then that's no business of mine EXCEPT I think people should be AWARE of the facts involved when they make their decision.

 

[me&thegals]

I've been using steam canners for several years now and love the lowered electricity, water and time needed! Glad you enjoy yours, too

I use pressure canner for low-acid and meat products, BTW.

 

[Beekissed]

Thanks, Pat, for that product warning! Can always count on you for safety info!

That being said....I have a death wish and will be canning chicken soup in it this weekend! If the worst should happen, I'll have my sister let you all know......

 

[Beekissed]

I recently got one (am brand new to canning), and I absolutely LOVE IT! It's great (Unless you forget that STEAM BURNS and are putting a clean dish away over the stove and stand there longer than a couple seconds doing so - ouch....)

Granted, I don't really have experience with traditional water-bath canning to compare it to, but my mom (who I can remember canning A LOT when I was a little girl) was watching with skepticism until I had the jars out and they started pinging. She, too, thinks its cool that it saves on the water and the propane used! Next on the wishlist: Tattler lids and a pressure canner....

BTW, Beth.....welcome to the forum!!!!

 

[Bethanial]

Thanks for the welcome