How to Start Steam Canning

Reader Contribution by Jenny Gomes
Published on October 21, 2019
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Steam canning used to be reserved for those who didn’t abide by tested recipes or methods. Now, after being approved by the USDA in 2015, steam canners open up a world of possibilities for the home canner in terms of time savings and safety. I use a steam canner exclusively, and many of you will too when you read why they are so fantastic. 

If a traditional water bath is like a hot tub, I like to say that a steam canner is like a sauna. Both achieve the same result (a safely sealed jar) with slightly different, but still very similar means. Heat surrounding a jar for a set amount of time forces oxygen out of the jar, creating that vacuum and air tight seal, and also kills spoilers inside the jar. The heat of a steam canner is the same as the heat of a traditional water bath, and we know this because it’s been tested by the USDA and several Cooperative Extension office.

Steam canners use the exact same recipes as every other water bath canning recipe. The process is very similar except instead of submerging your jar in boiling water, you are simply setting it on the rack to warm. 

A steam canner boils only 2.5 quarts (or about 2 inches) of water, while a traditional water bath boils 8+ inches of water in about 20-30 minutes, depending on the size of pot. The time saving is realized on the second and third batches, when the applesauce or salsa is already cooked and ready, but you would have to wait for a water bath to come back up to boil, but the steam canner is immediately ready to can a subsequent batch instantly. 

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