Canning 101: Should You Use Steam Canners?

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I’ve gotten a few questions about steam canners recently, and so I thought I’d take a little time to share what I know about this style of canner.

For those of you who don’t know, a steam canner is a devise that looks similar to an old fashioned cake carrier. It consists of a shallow pan, a fitted rack and a high domed cover. It is typically advertised as an alternative to the boiling water bath canner (it is not the same as a pressure canner).

Currently, steam canners are not recommended for home use by either the USDA or the National Center for Home Food Preservation. Their reasoning is that steam isn’t as effective at transmitting heat through to the center of the jars as boiling water is. It’s this heat penetration that ensures both the safety of your product (it kills off any possible contaminants) and the efficacy of your seal.

What’s more, the vast majority of canning recipes just haven’t been written for steam canning. While it may actually be an effective method for canning, the bulk of canning research has been done with a boiling water bath canner. This means that we just don’t know how long it takes to process jars in a steam canner for safe storage.

As I did the research necessary to write this, I came across a post on the Utah State Extension Service website on the topic of steam canners. While it doesn’t go so far to endorse them, it does offer a great deal of useful information on best practices if you have determined to use one.

My feelings about steam canners are fairly simple. I don’t use one and I have no intention to seek one out in the future. I like the fact that boiling water bath canning can be done without any special equipment (my favorite canning pot is my all-purpose stock pot with a cake cooling rack in the bottom). Additionally, I believe there are enough risks in life without introducing extra variables into my preserving practice. I know boiling water bath canning is effective and dependable. Why deviate?

How about the rest of you? Ever used a steam canner?

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165 Responses to Canning 101: Should You Use Steam Canners?

  1. 51
    Brenda says:

    I have been using a steam canner for about 5 years and would not go back to water bath. Too hot and steamy in the kitchen. I have had no problems but only can jam, jellies, pickles and kraut.

    • 51.1
      Lori says:

      please let me know how long you process jams/jellies. i am dying to try this out, as i just feel it would use less energy and of course not make the house so hot? i think i will stick to water bath for my peaches, however. do you also know anything about steaming for applesauce?

      • Tania says:

        Lori, our steam canner came with a booklet with recommended processing times depending on what you are trying to process. You have to add 1 minute more to the recommended processing time per 1,000 feet of elevation above sea level if the processing time is 20 minutes or less and add 2 minutes extra per 1,000 feet above sea level for processing for more than 20 minutes. That said, for applesauce, hot packed, they recommend 20 minutes whether a pint or a quart size.

        We canned a lot of peach jam this year and for hot packed peach jam it’s 20 minutes for pints (or anything less than a pint) and 25 minutes for quarts. I am doing concord grapes now and these only need to be processed for 15 minutes (pints or quarts). For pure fruit juice, it’s only 10 minutes (pints or quarts). For my elevation (~1100 feet above sea level), I add 2 minutes extra to these processing times. If you don’t know your elevation, type into a Google search “elevation above sea level, your hometown and state”.

        Two years ago I forgot to sterilize the jars before I canned my blueberry jam. I was paranoid about it going bad, but I still have one jar of it left in our basement cool room and I’ve checked the lid and it’s still good! We had a poor blueberry crop this year because of damage from the spotted wing drosophila fruit fly, so we will savor that last jar of jam from 2 years ago! (Total crop failure in 2012 from multiple late frosts that killed the blossoms.) This is to drive home the point that we have been very pleased with steam canning. The main thing is to make sure the steam jet emanating from the pot reaches the required flow length (8″-10″ for ours) before you start to time the processing, and the flow of steam must remain steadily in this range for the duration of the processing. Too much flow will rock the top of the steam canner – if this happens, you have to reduce the heat a little until the flow is in the optimal range and start timing all over again because if the top rocks off and steam escapes from other than the two flow holes, you’ve just lost a lot of heat.

        It’s not rocket science. Once you get the hang of it – and you’ve got the right kind of stove burners that can handle the weight and span of the steam canner – it is quite straightforward. We sterilize our jars in the oven for 15-20 minutes at 200 F before filling them and bring the lids to near-boil in a separate pot on the stove. So far we’ve had very few losses over decades of canning – and you will get some losses even with water bath canning. Just don’t eat it if the lid is not sealed!

      • Faith says:

        I did 50 quarts of applesauce this week. I process for 20 minutes. Love my steam canner. Would never go back to boiling water bath.

        • RJ Baldwin says:

          Help – I am using my steam canner for applesauce and can’t get the jars to seal – I am not new to canning although this is the first time I have used the steam canner for applesauce. Any tips?

          • Marisa says:

            I don’t recommend using a steam canner, so I can’t help here. So sorry!

          • Ducklady says:

            RJ Baldwin,
            Do you have a booklet with the proper times? My first thought was you rims might have a bit of sauce on them. You should always wipe each rim with a clean damp cloth before putting the lid on. But that wouldn’t account for an entire canner load not sealing. You’re using new lids and putting them into hot water to soften before putting them on the jars, right?

            I hope you figured out your problem. I just noticed I”m replying to an old question. Du-uh.

          • eileen Salyards says:

            Start at the beginning: Did you “soften” the lids in simmering water long enough? Did you wipe the tops of the jars? Was your applesauce hot? If not, you need to add extra time. Did you get the time correct? Are you using an off-brand lid? I bout some a few years back and was amazed at how many did not seal. Any thing I missed? Good luck, try again.

        • Ducklady says:

          I totally agree, will never go back to a water bath. The only things you can in a water bath are jams, jellies, pickles and the like. The sugar or acidity is a main factor in preserving those foods. The water bath kills off molds, yeasts and the like. The sugar or high acid content means botulism is not the issue–not the case with the low acid foods which require pressure canning.

          I’ve been using a steam canner from Back to Basics for years now. I used to scald myself rather often with my water bath, never with my steam canner–well, once I learned to have the steam holes facing away from me. The booklet that came with the steam canner provides proper times.

      • Jacqueline says:

        I have been steam canning for 40 years . Peaches with honey are wonderful and I have never had any problem with bad food from my canning. It is a great way to can and takes far less water to process the jars.

    • 51.2
      Richard Skola says:

      I use a steam canner for my Salsa, Grape juice, and have done pickles, and Sauer kraut. I would not give it up.

    • 51.3
      Patty says:

      Can you sterilize the jars in a steam canner?

    • 51.4
      Ruby says:

      I also can with a steam canner and have had great results. I’ve canned everything from potatoes to pie filling. I consider it one of my best investments.

      • Marisa says:

        You SHOULD NOT can potatoes in a steam canner! They are low acid foods and the steam canner cannot achieve the temperature required to kill botulism. It is ONLY safe for high acid foods.

        • Pam says:

          Thank you for telling her! I am amazed with how many people just wing it as far as when and where to can. Steam Canners are wonderful but I really get tired of reading about people who claim it’s wonderful to cook low acid foods with it. It’s a wonder their entire family and other friends haven’t died yet.

      • Donna Struzzieri says:

        i want to can potato leak soup. I have the jars and new lids and I want to water bath them. Why was it ok years ago to water bath to preserve this soup when I was growing up and now I am afraid to even think about it now?

        • Marisa says:

          It has never, ever been safe to process this soup in a water bath canner. You may have done it in the past, but it’s never been scientifically safe. If you didn’t get sick from the soup canned in the past, you were simply incredibly lucky.

    • 51.5
      sandi says:

      I love my steam canner for jams but is it safe for canning green beans, and chutneys

      • Liz says:

        No. You cannot can any low acid foods in a steam canner. That means NO Green Beans, NO potatoes, NO meats, NO seafoods and NO soups. Spaghetti sauce cannot be canned in a steam canner either, but tomato sauce can if you add lemon juice to it. Chutneys are considered an acid food because vinegar is added, so they would be safe to can in a steam canner. All low acid foods MUST be processed in a Pressure Canner only.

  2. 52
    Janice says:

    I’ve been using my steam canner for 30+ years…every summer, for all kinds of fruit and tomatoes. No problem. It’s much quicker, cooler and more economical than water bath. I would never go back. Love it.

    • 52.1
      Ronda Beveridge says:

      Janice I would love a recipe for salsa in the steamer! How long you process etc. I’m having a hard time find and time frames for how long to steam and what to do!

      • cap710 says:

        Did you find your answer yet? I know its been awhile but just ran into this. I AM KNOWN AS THE SALSA QUEEN lol let me know

        • wanda clark says:

          With tomato and salsa time coming I will tell you what I did for canning with my steam canner. For pints I can for 40 minutes and for quarts 45 minutes. Make sure you have steam coming out your vents before you start to time. I do all jams and jellies also and today did pickles. I too would never go back. Have never had any spoilage. My applebutter is always in demand.

        • Evie Cunningham says:

          would love your salsa recipe that you use for steamer canning!

          • Gloria Weber says:

            Would love your salsa recipe. I also have used the steamer canner for years and haven’t died from anything yet and keep on intending to use it.

        • Carolyn says:

          Salsa Queen… please share your recipe!!

          Pretty please!!!

      • Lucy says:

        I steam mine the same length of time as the water bath from the start of the steam coming out of the vents in the lid.

    • 52.2
      Jacki says:

      I was taught by my mother with only a steam canner. She passed this last year so this is my first year without her. I am having a hard time remembering how long we processed everything. We did, pickles, jams, salsa, you name it. I think my times are ok, I just miss the popping sound of the jars. Please share your times. Thank you

    • 52.3
      Alice says:

      Do you process beets in your steam canner? And if yes, for how long? Thanks

  3. 53
    Lori says:

    I have used a steam canner for a few years and LOVE it! So much faster and cooler. I have used a steam canner for anything you would use a water bath for!

  4. 54
    Marci Bumgarner says:

    I have just purchased a steam canner, I like the idea but it did not come with any recipes for anything really. I am interested in a pickled bean and dill pickle recipe. My main concern is time frames needed for steaming versus hot water bath. I appreciate any information that can be given, thank you

    • 54.1
      wanda clark says:

      Dill beans and pickles 15 minutes.

      • Thank you and thank you again. That is the answer I’ve been searching for. Have dill pickles in the steam canner right now and set it for 20 minutes so I should be fine. I’ve used mine for many years. We were stationed in Utah about 30 years ago when I was taught using the steam canner. It seemed everyone in our housing area was canning fruits, jams and pickles with the steam canner. When we left Utah I only used the water bath but my pickles were always too soft. So, the last few years I went back to the steam canner and the pickles are great. Just wasn’t sure if the time would be the same as the water bath. I’ve never had a bad pickle or jam or fruit. I do tomatoes in the water bath including salsa just because of the lack of vinegar.

        • Richard Skola says:

          Tomatoes are high acid. There should be no problem using your steam canner.. I have three of them. They were my mother’s. Maybe steam canners are a Utah thing. I don’t know.

          • Marg says:

            If you are growing older types of tomatoes, the acid might be high enough, but many commercially grown tomatoes aren’t acid enough. I add a tbsp of vinegar to my jars to make sure they have more acid.

  5. 55
    Sue F says:

    I just bought a steam canner and I can’t get the water to boil in it. I only have a smooth top stove could that be the problem or doesn’t the water boil. Need help. Thanks

    • 55.1
      Marisa says:

      Sue, I don’t actually recommend steam canners. However, the water should be boiling for it to be used safely. Is your burner significantly smaller than the size of the steam canner base?

    • 55.2
      Colleen says:

      Is it a glass top stove? They are not recommended for glass top flat stoves.

      • Shelley says:

        Sue, I learned about the glass stove tops the hard way too. I had everything all ready for canning and couldn’t get it hot enough!! If you don’t have another burner option, I figured out that straddling my steamer over two of the hot plates and turning them both on will get it to boil. Probably not recommended but its what I do.

    • 55.3
      Lucy says:

      I have a smooth top stove as well and yes, it seems to take a while longer to boil but yes it will and needs to boil. Once the steam comes out of the vent holes, you start timing.

  6. 56
    Ellen says:

    Here are some times for fruits, tomatoes, etc..

    I actually use my pressure canner for tomatoes, though. I’ve not had any problems with jars not sealing or decreasing quality of food by using my steam canner. I keep my jars hot in the dishwasher or oven (set at 220), and keep everything uber clean.

  7. 57
    Dawn cox says:

    Hello there I would like to know when using a hot water bath to seal either jams, jell”s or chutney should the jars be completely emerged in water, also should the jars go into the bath at the beginning of the hot water bath or when the water is hot .
    With thanks
    Dawn cox

  8. 58
    LiziB says:

    I have been canning for about 8 years now and have canned everything from salsa to crab-apple jelly. I love my steam canner and can’t imagine switching. I have never once had anything go bad or any jars explode. Easier and much cooler. They are the best.

  9. 59
    Martha Butler says:

    I love my steam canner as a matter of fact I have 2. As a “shorter” person wb was difficult to retrieve from pot. Steam canning is much easier and just follow instructions and time correctly and it’s all good!

    • 59.1

      I just burned out my second steamer canner, (the metal developed a hole) when that happens obviously it won’t boil. I have never had any problems canning anything that you can do in a water bath canner. Remember you cannot can meat or most vegetables in a water bath canner, they must be done in a pressure canner however the USDA is now saying that steam canners are approved if you process them the same times as water bath canners. If you think about it steam is hotter than Boiling water so it should be as effective if not better. Just my opinion but I am off in the AM to try and find a replacement!

  10. 60
    Nicole says:

    I love my steam bath canner!!! It is so much faster than water bath because you don’t have to wait for a huge pot of water to boil. People have been safely using steam bath canners. If the extensions would look at the science behind it, then they would realize their error. They haven’t tried it, so they don’t know. A steam bath canner will get the atoms moving inside the jar just the same as a water bath canner if the same amount of heat is adminstered internally. My parents generation was raised on them. Don’t be scared to use them.

  11. 61
    Chris says:

    I bought my steam canner in the 1970’s and have used it ever since. I use it for all my fruit both hot and raw pack. Never had a problem or spoiled jar of fruit. Works well on my smooth top electric stove. I follow the times for water bath canning but make sure that I a full head of steam before timing.

  12. 62
    Tom says:

    When canning high-acid fruits and pickling, steam canning saves a LOT of water. When processing the jars, all you’re really concerned about is a good seal and steam will provide that. My jares are already sterilized and kept in the over at 250′ until filling. If cold packing – like pickles, I pull them out and let them cool down a bit. But the jars are sterile, the food going in is usually boiling hot so all I really want is a GOOD SEAL. Steam provides it just fine for me. Less water, same processing time and they’re “clicking” as you’re pulling them out of the canner.

    I wouldn’t go back to HWB for fruit if you paid me! Jams and jellies for the last 5 years – Haven’t had a single problem.

    Think if it this way – it’s a mini- pressure canner! Then again,you don’t need the pressure for high acid.

    2 inches of water compared with 5 gallons? Guess what I’m gonna choose.
    Works GREAT for me, but I would NEVER RECOMMEND IT TO ANYONE ELSE! 😉 hehe

  13. 63
    Tom says:

    Been using one for 5 years now. Processing time is the same (I always go 5-10 minutes longer – just cuz) The jars are popping as they’re coming out! Good seals – just like HWB. But there’s no lime buildup on the jars or in the canner. Best $90 I ever spent.

  14. 64
    Cheryl Schoelles says:

    I have been using the hot steam canner for over twenty years. I think it is the best thing since sliced bread. I have never lost a jar and I can see the contents are boiling and popping as I remove them. I use standard time and add ten minutes just to be sure. It is also important to have a good head of steam before starting your count. The steam should be a jet about 8″ to 10″(inches). When canning salsa or tomatoes I add powered Vitamin C to ensure the acidic level is high. Wipe the Jars clean before storing and enjoy. You can get powdered vitamin C at most groceries during canning season and any time at a health food store. The C is not noticeable to the taste and adds a little healthy goodness to my products. a bit of extra vit.C is a blessing.
    I live with disabilities and lifting a water bath canner was very hard to do and also dangerous….all that hot water to spill or drop. As I age ,I find the steam canner has become a necessity, it is so light in comparasion to the water bath. For me it is the only way I can still preserve food.I live in CA so water is also a major issue here and the steam canner is quicker to heat(energy) and uses very little water(conservation).

  15. 65
    Tim says:

    hi everyone I got this all american electrical steamer 25 x model and I like to know if I can use it for canning I also have a regular all american canner 30 court but I read somewhere that the electrical steamers are only meant for medical,dental sterilization things of that nature so can I use it for canning. Thank you


  16. 66
    Sara says:

    Steam actually transfers heat more efficiently than water, the reason being that latent heat is released the moment steam condenses, which results in much faster heating than with sensible heat (hot water). However the USDA still advises against the use of steam canners, not because of ineffectiveness of steam heat transfer but for lack of research on safe processing times.

  17. 67
    Jan says:

    What is the physical difference between the steam canner and the old pressure canner? (I have never seen one) In other words, couldn’t you just put two inches of water in your pressure canner and put the lid on to generate steam? Thank you.

    • 67.1

      Jan, Have you gotten a response to your question?. I agree with your thinking about using a old pressure canner and let the steam come out the top. If this would work I wouldn’t have to invest in a steam canner. Please let me know if you have learned any information to the contrary.
      thanks, Scott

      • Becca says:

        I’m looking to buy a canner for my glass cooktop… I’ve been using a friend’s steam canner and I love it. I want to buy one for myself but was thinking some day I might want to get a pressure canner too (for non-acidic foods). I thought the same thing about the pressure canner. There are some multi-use canners available that do water bath or steam canning (just turn over the rack so it sits taller). The reviews say that water sputters out of the lid on the Victorio model I was looking at on Amazon. I figured if I splurged and got a pressure canner I could just steam cook the contents in the pressure cooker. I would think the water wouldn’t sputter as much that way too.

      • Marg says:

        Scott, I am also interested in this part of the subject,using my pressure canner to steam can.This morning I used it for pickled beats, 15 min for qts. after the steam was exausting out. we will see. I also sent an e-mail to the Presto company, who doesn’t seem to sell steam canners. If I get a reply, I will post it.

  18. 68
    Kath says:

    I have used a steam canner for 30 years. It is SO much quicker, easier (and more energy efficient) than heating up all that water and lifting heavy jars in and out of a deep water bath. Just follow the instructions included with the steam canner — generally the timing matches that of a water bath. It’s important to start timing only after there’s a steady flow of steam coming out of the canner. In most cases, as soon as I lift off the lid of the steam canner, the jar lids start to pop, indicating they have sealed. I use also sterilize the jars inside the steam canner.

  19. 69
    Colleen says:

    HAHAHA! The USDA! Do you really trust that source? GMO’s and chemicals are safe but canning with another form of hot water is not?

  20. 70
    Debra says:

    Does anyone can green beans in their stream canners? My mother-in-law swears by it but everything I read says only to pressure cook green beans..?? Any thoughts?

    • 70.1
      Fran says:

      Green beans are low acid and must reach 240 degrees to kill potential botulism and be safe for storage. I don’t think the contents of jars in a steam canner will reach 240 degrees and stay there for the proper amount of time. Please, be safe, use a pressure canner for green beans. Botulism is nothing to play with.

    • 70.2
      Ducklady says:

      I’ve known people who water-bath canned their green beans. I don’t go to dinner at their houses. It’s one of those “my grandmother always did it that way” things. But it takes two hours so, botulism aside (as if one can actually put it aside…), how much nutrition is left in those poor beans?

      But you can’t put botulism aside. Grandmother and MIL may have been lucky. I’m sure lots of people were. But some weren’t. It’s just not worth it to chance your beans actually getting to 240 degrees for long enough to kill those spores and toxins.

      A pressure canner is expensive. But so is botulism. Your sources are correct, you need to pressure can green beans.

      I’ve had my canner for nearly 40 years. I saved up for it and am still using it. It’s been so long I can’t even remember what I paid for it. It’s a valuable piece of equipment.

      • Richard Skola says:

        I own three steam canners that my mother bought. I do not know when she bought them, but one still bears a price tag from Z.C.M.I., A large department store of years gone by. It’s a handwritten price, $4.99 a bargain, I’d say. I just wish she would have bought at least one more steam juicer while she was at it.

      • Marg says:

        My mother canned 400-500 jars of assorted fruits and tomatoes each year. ,(big family, orchard) She refused to can green beans, or any veg. as a young girl ,her best friend died from botulism.

      • Bunnie says:

        I don’t know how my dad’s cousin canned her green beans, but the sight of them scared me off the night my grandparents made them for supper with us there. I refused to even put one on my plate (I was maybe 11?). Both grandparents and both my parents got HORRIBLY ill from food poisoning that night, so I was a busy young “nurse” (and not at all happy about it). Scared me away from home-canned veggies period for a long number of years!! Still won’t touch canned green beans due to the memories, but have recently gotten over some of my fears by eating (and surviving) home-canned veggie soup base and tomato juice from a lady in our church. Still VERY VERY nervous to can anything myself though, and am terrified to give anything I’ve made away out of fear someone else will get sick off something I did 🙁

    • 70.3
      roseygirl says:

      Yes, this is my second year, and wouldn’t do it any other way..

      After I wash my green beans, I put them into a boiling pot of osmosis water.
      I boil them for 12 to 15 minutes and pack them with their water adding 1/2 tsp salt + 1/4 tsp of Fresh Fruit to each pint.
      At the same time I have a second 2 quart pan of osmosis water where I put my flats in….water boiling, I put my clean pint jars in for 2 min each & use tongs to retrieve them out….Fill jars, put on flats & screw lids and put into my $20 Walmart steamer canner; for 20 min. They pop seal as soon as I take them out.

      Oh,the boiling water I used for the jars I put into steamer. Walla,…Quick boiling water!!

  21. 71
    Cherie says:

    I got my steam canner 4 years ago. I have not used the hot water bath or pressure canner since. I absolutely love it ! Saves time, water, electricity, AND not so heavy to move. I have done peaches, pickles, tomatoes, beets, pumpkin , squash, and many other things. I don’t believe everything the USDA or any other government agency says. I have recommended them to anyone I know who cans.

  22. 72
    beth rogers says:

    I just ordered a fresh tech wondering if I can use it for canning green beans carrots ect.or just fruit and things you use the boiling water bath method for.i believe it uses pressure to cook.

    • 72.1
      Marisa says:

      The Fresh Tech canner can only be used for things that go in a boiling water bath canner. It does not generate enough pressure to do low acid foods.

  23. 73
    Jill says:

    I have used mine for over 30 plus years. I process the same as a water bath canner. I do everything. I have never had a problem. I purchased a second so I can process more at a time. The only way to go. Salsa is our favorite

  24. 74
    debbie quick says:

    I saw steam canners at ace hardware. I had never heard of this form of canning. I like the concept. And it sounds promising. I have fybro and water bath is not possible with my health restrictions. I have cookware that has lids with a hole on top. Could these not be used instead of purchasing special equipment?

  25. 75
    becky nuttall says:

    I’ve been using a steam canner for 2 years and love it. Mine (Victorio multi use canner) is not the “dome-covered” one, which I’ve never seen. It can be used as either water bath canning or steam and comes with a pamphlet with processing times. It has a great gauge on the top that let’s you see if you are in the right temp. So far, I haven’t seen any spoilage. I wonder if any of the USDA testers have tried this one?

  26. 76
    Myrtle Sharka says:

    I have used what I call a French Canner for years. And, every year I processed 60 pints plus 12 quarts of tomatoes. I never had one that did not seal. I love the method. It is a lot safer then the hot water bath. I have seen them at Ace Hardware stores in the past. I left mine behind when we moved because I was told I would not grow tomatoes in the North woods. However, when I have enough to do I make my own canner from my kitchen utensils to represent the process and IT WORKS.

  27. 77
    Ivy Kohler says:

    I bought my steam canner last year and this year processed my dilly beans in it. My assumption was anything you could process in a water bath you could process in a steam canner. I used the same times I have always used. Does anyone else can dilly beans this way?

  28. 78
    Deirdre says:

    Hello I would like to use one a steam canner to preserve mincemeat which is made of raisins, golden raisins, currants, butter and brandy. I presuming this would be considered highly acidic, would it be a good method?

  29. 79
    Johnny says:

    Hi all, I’m wondering if anyone has experience with canning chilli peppers in oil. I know these two ingredients are low acid, and botulism is a risk, but does anyone know if oil jars is even possible with pressure canning? Thanks!

    • 79.1
      Marisa says:

      I don’t know if it’s possible with a pressure canner. I don’t imagine the texture of the peppers would be particularly good after pressure canning.

  30. 80
    Mary Knope says:

    On May 20, 2015, I was in attendence of a refresher canning course put on the University of Wisconsin- Extension and steam canning has just been approved by the Extension, looks fairly easy and I am going to try it as I teach canning. We’ll see!!

  31. 81
    Linda says:

    I’ve never canned before, so I am researching/pricing equipment. I like the idea of using a stainless steel stock pot for water bath canning because I can use it for making other big batch foods, like soups, sauces and tofu. That said, is there a particular pot you would recommend buying?

  32. 82
    JohnMc says:

    Article needs an update since ational Center for Home Food Preservation has modified their stance with given reservations.

  33. 83
    Bonnie Yingling says:

    Can you make Dillie beans in a steam canner?

  34. 84
    Brady McElligott says:

    We have been using a steam canner, instead of a hot water bath, for about thirty years. It came with a very good booklet, telling how long to can various acid fruits. We have been eating our canned results, with absolutely no broken seals, all this time. Tomatoes are perfect, as are other acid fruits. We also can our pickles (that need canning) in the steam canner. The best thing about the steam canner, is that your broth never gets diluted, as it often does in a hot water bath.

  35. 85
    laura strickland says:

    I want to use a steam canner for my tomatoes I livein Salt Lake City Utah 5000 feet above sea level so how many minutes should I steam them so that they don’t kill me LOL

  36. 86
    Laura says:

    New to canning! Can I put my cherry chutney that does not require heat in a steam canner without being heated first? is this considered cold pack canning? Thanks for any help on this.

    • 86.1
      Marisa says:

      If your chutney isn’t designed to be cooked, canning it is going to alter its texture a great deal. Additionally, since the recipe wasn’t designed for canning, it may not be safe for canning. I wouldn’t do it.

  37. 87

    In Sept, 2015, the University of Wisconsin Extension published the results of their study on steam canners andeemed them SAFE for everything you’d otherwise water bath! Same time requirements, and the caveat that a steamer can run dry so don’t process for more than 45 mins.

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