Have been using a steam Canner and never looked back
I have been canning for about 3 years now, so I'm relatively new to the art. Started with a water bath Canner, but a friend told me about the ease of steam canning so I bought one. I've had no problems with fruit and high acid foods canned in it, in fact it's made canning a pleasure for me.
No spoilage, no sealing failures, and when canning fruit it heats the jars up nicely (the liquid inside is still boiling when time's up)Steam can get hotter than boiling water, so I don't know what the gov. is about when saying the jars don't heat up enough.
I would definitely recommend it. But make sure you follow directions. There are two little holes that steam escapes from and these need to be emitting about an 8 inch stream before starting the timer.
When in doubt, follow directions!
I can only assume that the companies that make mason jars, also make water bath canners, so maybe there's a bit of self interest there?
It bears repeating: The Steam canner is for FRUIT and High Acid foods ONLY. When I can meat/veggies I use a Pressure Canner.