One of my very first posts when I began this blog was about canning applesauce. One of DH's readers, Kathy, commented on my post and mentioned that she did a lot of canning and really enjoyed using a steam canner for tomatoes and applesauce.
This is not a pressure canner and should not be used for low-acid vegetables or meats. I had heard of steam canners but never knew anyone who had actually used one. I questioned Kathy a bit more about her experience and did a little research on-line and we decided to order one last spring. I used it this summer when I canned a few pickles and again just last weekend when I canned some applesauce and apple butter. I really like using it!
The steam canner uses just 4-6 cups of water so it heats up much more quickly than my old water bath canner did. It's also much easier to empty after you finish canning.
So, if you do much canning of high acid foods you might want to look into getting a steam canner.
Becka
Print this post
E-mail this post to a friend
Share this post on Facebook
If you enjoyed this post, get my RSS feed 
or get my posts by e-mail 
on Nov 12th, 2009 at 7:17 pm
Very interesting to learn about the steam canner. I do remember your applesauce post — thanks for the reminder and pics of the process now that I’ve experienced it myself. The Victorio seems quite handy.
on Nov 14th, 2009 at 7:53 am
This looks interesting, but I usually do “oven” canning–when I do it–which isn’t very often. Applesauce jars can be placed in the oven at 300 for ten minutes and then 250 for 45 minutes! The lids should be loose when placing in the oven and tightened down afterwards. I’ve also done tomatoes with success.
on Nov 14th, 2009 at 7:59 am
Well, I just “googled” oven canning, and there is quite a lot of information that it is dangerous–or could be. I learned this from an older lady from a former ministry. But, I do it, and it has always worked!
on Nov 14th, 2009 at 6:38 pm
Beth, I have heard of oven canning, but I know it is not a recommended method. I have heard of some people having the jars break in their oven as well. There is a bit of controversy about the steam canner too, but I think it is safe for high acid fruits and pickles.