I have been using my steam canner for years to make jams and jellies, and just recently marmalade. I usually add about 5 minutes or so to the recommended times as it can be tricky to decide when to start the timer.
It can be hard to tell if enough steam is coming out the holes. I also set my water kettle on top of the dome- this stops the rattling and keeps the steam in better. If I remember correctly, the first time I used the steam canner the jars did not seal, as I started my timer too soon.
Sometimes steam will come out one side but not the other- wait until steam is coming out BOTH sides (the kettle helps with this).
Websites from other countries like Sweden have lots of info on steam canning. (Apparantly steam canning works fine in Europe but not in the US. ;-))
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