Steam Canner??

[TanksHill]

Whoo hoo!!! I just got a great deal on CL. I answered an add for canning jars. It ended up being a neighbor who is selling her house and leaving the state. Go figure!!

Anyways, I bought 3 doz quarts, 2 doz 1/2 pints, 1 dozen pint jars and a steam canner for 15.00. woo hoo!!!

So what is the deal with a steam canner? Are they safe? Does the Ball Book have directions for them?

thanks, gina

 

[Beekissed]

I bought one this year and my mother and I simply LOVE it! Anything you safety gals want to can that you would normally waterbath, you can do it the same way in the steam canner. Except it takes less water, less weight on your stovetop, less chance of jar breakage.

It's so easy to use and so less mess and trouble that I'd never go back to water bath canning. Same canning times, according to my book on it, but less water.

Great score!!!!

 

[dragonlaurel]

Wow, you got lucky! I have canner envy.

 

[TanksHill]

Good to know Bee!! Thanks!!! With the cost of my water more than doubling last month I think I will give it a go.

g

 

[patandchickens]

There's been a bunch of threads on them before; try the search feature, for more info.

Basically you will not find up-to-date books with instructions or advice on using them, because they are no longer officially recommended (have not been for at least 20 years, possibly longer) on account of they are more unreliable in terms of whether you actually get all the jar contents up to desired temp for desired time.

The problem is that steam holds MUCH less heat than water does. Thus surrounding jars with mostly steam does not transfer heat as effectively or rapidly as surrounding jars with boiling water. This means that the jar contents, especially if they are dense, may not get processed appropriately.

Now, that said, I was raised on steam-canner stewed tomatoes and am still here to tell I am not passing judgement on what people should do.

But, please DO realize that the simple physics of the equipment does make them less reliable at sufficiently-processing foods. So you are absorbing that risk if you use 'em.

Pat

 

[Beekissed]

Gina, if you don't have the book that comes with it, I can give you some basic info about when to start canning time and how much water to put in the base, if you want.

 

[TanksHill]

That's interesting. I wonder why they still sell them? I googled Steam Canner to see what came up. They seem readily available.

Hmmmm!!! I will do some more reading.

thanks!!!

Thanks Bee, i have a friend with one and I am sure I can google it.

 

[Beekissed]

Googled~the instructions straight out of the book!:

http://www.focuselectrics.com/supportdata/L5724A_SteamCanner_400A_Eng.pdf

Look what I found!

Steam Canner ControversySteam canners have been used for more than 80 years, however, controversy still surrounds their use primarily because the USDA states that their use is not recommended because processing times have not been adequately researched. However, several research studies appear to contradict this USDA position:

Von Mendenhall, Ph.D. Professor Emeritus, Utah State University wrote in March 1986 to say, "Research conducted at U.S.U. and the University of Massachusetts concluded that steam canning is safe for use with high acid foods only." Dr. Mendenhall noted the following procedure to ensure the safe processing of high-acid foods:

1) Place appropriate amount of water in the base of the steam canner. Place the perforated cover over the base and bring water to a low boil

2) Pack and fill jars. Secure lids firmly, but not over-tight. Set each full jar on the canner base and allow it to warm up while packing and filling enough jars for one batch.

3) When the last full jar has warmed up for 1-2 minutes, place the dome on the base and slowly (4-5 minutes) increase temperature setting of the stove until a column of steam 8-10 inches is evident from the small holes at the base of the dome.

4) Begin timing the process, maintaining the column of steam following the water bath canning recommendations adjusted for your altitude. Do not reduce temperature setting of the stove. The dome should not bounce from the base during processing.

5) When processing time is complete, turn off the stove and wait 2-3 minutes before removing the dome. Remove the dome by turning it away from your face and body to avoid burns.

6) Allow jars to cool and seal. Remove metal bands and store the jars in a cool dark place.

Additional Steam Canner ResearchDr. George York from the University of California published research in March of 2005 in which four foods of different densities were processed. The conclusion reached by the research was that the processing times for steam canners are essentially the same as for water bath canners and that both types are equally safe to use for high acid foods.

Final Thoughts on Steam Canner UseSteam canners are NOT the same as pressure canners. Steam canners should be used like water bath canners and are for high acid foods only. Any low acid (e.g. meats, vegetables) or borderline acid foods (e.g. tomatoes without added acid) require the use of a pressure canner to prevent botulism food poisoning.

Canning experts, Paul & Bernice Noll have this to say about their steam canner: "Our steam canner accomplishes all we need in a water bath canner. It has a number of good advantages. We would never go back to water bath for these reasons:

Uses less water. Important for us with a well.
Takes far less heat to get going due to less water to get boiling. Important in a hot summer.
Those big water bath canners can be difficult to lift full of water.
You can't put jars that are not hot in a water bath of boiling water. Jars will break. In a steam canner you can set the jars, cold or hot on the rack with the water below boiling with no problem. So cycling batches is much easier and faster.

So given proper handling, steam canners appear to be as safe for high-acid foods as water-bath canners. Give a steam canner a try; you might love its fast heating times.

Plus another interesting article on research done in California on the same subject. I found the author's conclusion interesting at the end of the article....we had the same thought. It's a good read!

http://newsgroups.derkeiler.com/Archive/Rec/rec.food.preserving/2006-03/msg00026.html

My thoughts on US-Duh safety regs? These are the same folks that make commercial poultry processors bath their chicken in bleach water and then feed it to the general public. Heaven save us from the government's idea of safe foods!