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Steam Canning canning-gal

by wendy
(Surrey, BC Canada)

I've had an enamel steam canner for almost 35 years - and I've used it every single year since then for jams, tomatoes, salsa, pickles, etc etc.
It's been easy, reliable, effective and totally safe - we've raised 3 adult children on all my canning over the years.They still clamor for anything i can spare.

I'd NEVER go back to a boiling water bath canner- although that is what i started out with back in the mid 70's when the kids were babes. I was given a steam canner in 1978 and have never looked back!

Of course only pressure canning is safe for meat, fish or vegetables- everyone should know that.

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