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11-19-2008, 01:43 PM
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#1
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Head Chef
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
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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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11-19-2008, 05:48 PM
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#2
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Head Chef
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
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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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Support bacteria. It's the only culture some people have.
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11-19-2008, 06:18 PM
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#3
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Head Chef
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
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I noticed that the processing time was longer than water bath times.
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11-19-2008, 09:05 PM
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#4
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Master Chef
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
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"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
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07-22-2013, 08:51 PM
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#5
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Cupcake
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,303
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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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A little bit Ginger. A little bit Mary Ann.
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07-22-2013, 08:59 PM
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#6
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Head Chef
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
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Enough research to tell you they are not considered safe by US standards as mentioned above
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Support bacteria. It's the only culture some people have.
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07-22-2013, 09:39 PM
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#7
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Cupcake
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,303
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That's good enough for me. Thank you!
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A little bit Ginger. A little bit Mary Ann.
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07-22-2013, 10:02 PM
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#8
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,920
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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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She who dies with the most toys, wins.
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07-24-2013, 08:16 PM
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#9
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Cupcake
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,303
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Thanks, Dawglover.
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A little bit Ginger. A little bit Mary Ann.
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08-01-2013, 07:16 PM
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#10
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Head Chef
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
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Quote:
Originally Posted by Dawgluver
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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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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