 |
11-19-2008, 01:43 PM
|
|
#1
|
|
|
|
|
| |
Sous Chef
Profile:
Join Date: Sep 2005
Location: Wisconsin
Posts: 816
|
|
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?
|
| |
|
|
|
|
|
|
|
 |
Join the #1 Cooking Community Today - It's Totally Free!
DiscussCooking.com, The Friendliest Cooking Community on the Internet - Are you look for a great recipe or planning a meal for friends and family? Looking for advice on cooking techniques or feedback from real people about cooking appliances and other kitchen supplies? Or maybe you can give others some advice? No matter where you fit in you'll find that Discuss Cooking is a great community to join. Best of all it's totally FREE!
You are currently viewing our boards as a guest so you have limited access to our community. Please take the time to register and you will gain a lot of great new features including; the ability to participate in discussions, network with other cooks & Foodies, see fewer ads, upload photographs, create a cooking blog, send private messages and so much, much more!
|
|
11-19-2008, 05:48 PM
|
|
#2
|
|
|
|
|
| |
Sous Chef
Profile:
Join Date: Oct 2007
Location: Southern California
Posts: 981
|
|
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
__________________
Support bacteria. It's the only culture some people have.
|
| |
|
|
|
|
|
|
|
|
11-19-2008, 06:18 PM
|
|
#3
|
|
|
|
|
| |
Sous Chef
Profile:
Join Date: Sep 2005
Location: Wisconsin
Posts: 816
|
|
I noticed that the processing time was longer than water bath times.
|
| |
|
|
|
|
|
|
|
|
11-19-2008, 09:05 PM
|
|
#4
|
|
|
|
|
| |
Certified Master Chef
Site Moderator
Profile:
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,333
|
|
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
|
| |
|
|
|
|
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
» Recent Recipe Discussions
|
|
|
|
|
|
|
|
|
|
|
|
|
|
All times are GMT -5. The time now is 07:31 PM.
