Steam Canning
Steam canning is safe, fast, and beginner friendly for high-acid foods. Remember: hot pack only, and 45 minutes or less. These are instructions on how to use a steam canner. You'll still need a canning recipe for your specific food.
Yield: 1 jar - recipes vary
Materials
- High-acid Food fruit, jam or jelly, pickled items. (use tested recipes)
Instructions
- Check your recipe. Confirm it's a hot pack, and that processing time (including altitude adjustment) is 45 minutes or under.
- Add water to the canner base. Water should be up to the level of the rack. Turn on the heat and bring to just below a boil with the dome on.
- Wash and rinse jars and lids. Keep jars hot until you're ready to fill.
- Prepare and hot pack your food according to recipe directions.
- Fill jars, leaving correct headspace. Remove air bubbles, wipe rims, and apply lids and bands finger tight.
- Set each filled jar on the rack in the canner base as you finish filling the rest.
- Place the dome (or lid) on the base. Increase heat until an 8-to-10-inch steam column is visible from the vent holes (or the thermometer dial reaches the correct temperature for your altitude).
- Start your timer. Maintain steady steam throughout.
- When time is up, turn off heat. Wait 5 minutes, then carefully remove the dome away from your face. Be careful... it will be hot and steamy!
- Wait another 5 minutes. Remove jars and cool undisturbed on a towel-lined counter for 12–24 hours.
- Check seals, remove bands, label, and store in a cool, dark place.
Notes
Remember:
- Used tested recipes for any water bath appropriate food that is processed LESS than 45 minutes.
- You must use a hot pack.
- Maintain the stream of steam throughout the processing time.
- Do NOT open the lid.