Steam canners are similar to water-bath canners. They are both used to process high acid home-canned food. However, there are some definite differences not only in how they work. These are general instructions on how to use a steam canner, be sure to check your canner's manual for more details.
Course: High Acid Foods, water bath canning
Keyword: how to use a steam canner, steam canner, steam canning
Any high acid food that you want to process. Fruit, Jam or Jelly, Pickled items.
Place the appropriate amount of water in the base. Usually about 3 quarts, check your canner smanual. Place the perforated cover over the base and bring water to a low boil.
Hot pack and fill jars according to directions for that food. Set each full jar on the base to stay warm while pack- ing and filling the rest of the jars.
When the last full jar has warmed up for 1-2 minutes, place the dome on the base and slowly (4-5 minutes) increase the temperature setting of the stove until a column of steam 8-10 inches is evident from the small holes at the base of the dome. (If you are using a canner with a thermometer in the lid watch for when the dial reaches the appropriate temperature)
Begin timing the process. Follow the water bath canning recommendations adjusted for your altitude. Maintain the column of steam. The dome (or lid) should not bounce from the base during processing.
When processing time is complete, turn off the stove and wait 2-3 minutes before removing the dome. Remove the dome keeping it away from your face and body to avoid burns. There will be lots of steam!
Allow your jars to cool and seal as you would with waterbath canning. Remove metal bands and store the jars in a cool dark place.
Remember: 1- Used tested recipes for any water bath appropriate food that is processed LESS than 45 minutes. 2- You must use a hot pack. 3- maintain the stream of steam throughout the processing time.
Recipe can be found at SimplyCanning.com https://www.simplycanning.com/steam-canner/