The Atmospheric Steam Canner was approved as good for home base food preservation ten years ago . However , it seems that many people have never heard of it . Here ’s what it is and how to use it to preserve homegrown foods .
What Is a Steam Canner?
The one I have is a two - part pan band . The bottom cooking pan has sides that are a few inches tall , and a wheel outfit inside the base . It has a big lid that covers the bottom pan , which has a steam venthole .
It differs from the boiling water bath canner because you do not satiate a large flowerpot with water . You only fill a couple of inches of water in the base of the steam canner . Therefore , it requires less water overall and it heat up and is ready to use faster than a magnanimous bay window of water .
Once the canner heat up and steam starts vent from the hole on the side of the palpebra , it ’s time to originate your timer . standardised to when your water bath canning and the pot begins a rolling boil , that ’s when you know to start your timekeeper per the formula you ’re adopt . That ’s how we make love it ’s reached the safe temperature to uphold the intellectual nourishment .
What Food is a Steam Canner Used to Preserve?
This canner allows you to safely preserve acid foods , the same as a water bath canner . Any solid food that you may safely bear on in a piddle bathing tub canner can be safely preserved in a steam canner ( see “ Important Notes ” at the bottom of the article ) .
gamey - battery-acid foods or foods that have been acidified and have a pH of 4.6 or lower can safely be carry on with the steam canner . That intend vinegar pickles , jams , fruits , jelly , love apple , syrup , chutneys , and so on . Steam canning can be used for both red-hot packing and crude backpacking .
The processing times for the steam and water system bath canner are the same . So , if your recipe directs you to water tub jam for 10 minute , then you ’d process it in the steam canner for 10 moment . Any recipe that requires you to process for 45 minutes or longer will have to be processed in a water supply bath canner , as the steam canner does not check enough pee to safely seethe for that long .
How Do You Use a Steam Canner?
1 . Add water to the noted line in the base of the steam canner , 2 - 3 dry quart , less or more depending on how much you think to preserve . If I ’m canning one mass of muddle for 10 minutes , I would add less piddle . If I ’m give the axe several batches , I ’ll fill up the water to the max - fill line . contribute the chapeau on the quite a little ’s base and turn the heat up so that the urine warms .
2 . Fill your jars as you unremarkably would when water bath canning . Add chapeau and annulus just the same .
3 . When you ’re ready to place your jolt in the steam canner , ferment down the heating , and slowly lift the chapeau AWAY from you , so that if there is any steam , it does not go in your facial expression .
4 . Place your jars of solid food on the wrack . render the palpebra on the pot ’s pedestal and turn the heat up to high . Once steam originate venting from the canner , you could start your timekeeper per the recipe you ’re come . My steam canner note in the instruction that if the lid set out rocking and pee is spurt out , to turn the heat down .
5 . Once the solid food is done processing , turn the heat off on the canner and allow it to sit covered on the burner to chill down . After a few minutes , spread out the lid aside from you once again , to not burn yourself with steam .
6 . Using canning tongs , transfer the hot jars to a towel - line surface and allow the jars to cool down entirely ( 12 + hours ) before touching .
Important Notes
Read the instructions that come with your canner , as different brands vary .
commemorate to only use trusted recipe . No low - window pane foods can be preserved in a water tub or steam canner . Only a pressure canner can safely bear on downcast - acid food for thought .
Remember that EL mold your stewing gunpoint temperature , so consult your altitude chart for added timing if you are n’t certain .
