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I use it, with reservations

by LizW

I bought a steam canner with the intention of using it in place of my boiling water canner.

I don't have an actual kitchen--my canning is done outside on a propane burner, and carrying jars back and forth can be a problem.

So I was looking for something light enough to use on the hot plate inside, and the steam canner seemed to be perfect for that. But after reading the concerns of people who had tested it and found significant variations in temperature from one point to another inside it, I decided to use it only for high-acid or high-sugar items like pickles or jams.

So far, I've made multiple batches of marmalade and other jams, and it has worked very well.

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Aug 18, 2012
Smart move!
by: Anonymous

Yes, it would be extremely dangerous to can low-acid foods like veggies in a steam canner, but that is true of a water bath canner too.

Anything that can be safely preserved in a water bath can be preserved in a canner using the same timing, just remember that the column of steam from the vents is 8" long before you start timing.
I am an old codger who has used a steam canner for decades.

I never saw the need to research what I knew to be a safe and common practice, so I was surprised to learn from the USDA that I had been killing myself, friends and family for years! :)

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