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Old 11-19-2008, 01:43 PM   #1
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Steam canning

I received a very nice steam canner (5" deep tray with a large cover) for my birthday from my parents. Trouble is, I've never heard of steam canning. Have any of you? Anyone use this method? We have a small house and kitchen so when I can, there is a ton of condensation on the windows. This seems like there would be less of that with this canner since less water is used. Thoughts?

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Old 11-19-2008, 05:48 PM   #2
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Sorry to tell you, but the USDA, the National Center For Food Preservation and other food science agencies consider the steam canner as unsafe and not recommended to use. Studies have concluded that using steam canners as instructed by the manufacturer would result in under processing and spoilage.

National Center for Home Food Preservation | How Do I? Can
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Old 11-19-2008, 06:18 PM   #3
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I noticed that the processing time was longer than water bath times.
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Old 11-19-2008, 09:05 PM   #4
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Read this article on Are Steam Canners Safe to Use?
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Old 07-22-2013, 08:51 PM   #5
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So....has there been more research about steam canners? I'd love to have one if they are safe just because they use less water.
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Old 07-22-2013, 08:59 PM   #6
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Enough research to tell you they are not considered safe by US standards as mentioned above
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Old 07-22-2013, 09:39 PM   #7
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That's good enough for me. Thank you!
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Old 07-22-2013, 10:02 PM   #8
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Actually, I use a steam canner. Never had a problem. Summer in a Jar, by Andrea Chesman, explains that the USDA has no funds to research steam canning, so can't recommend it. Her cookbook deals with canning by the jar, small batches, and she uses a steam canner exclusively.

For high acid foods only.
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Old 07-24-2013, 08:16 PM   #9
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Thanks, Dawglover.
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Old 08-01-2013, 07:16 PM   #10
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Quote:
Originally Posted by Dawgluver View Post
Actually, I use a steam canner. Never had a problem. Summer in a Jar, by Andrea Chesman, explains that the USDA has no funds to research steam canning, so can't recommend it. Her cookbook deals with canning by the jar, small batches, and she uses a steam canner exclusively.

For high acid foods only.
I typically only can tomatoes, apple sauce and strawberry jam. I'm looking at doing peaches in light syrup this weekend ... would you consider these high acid Dawg? I was actually surprised to find I could water-bath can peaches anymore. Thoughts?
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