How To Steam Can
Steam canning is not very popular but recent studies have shown it to be as good as water bathing! So if you don’t have a water bath canner this can be a great substitute. The method of steam canning is pretty simple, jars get processed in an atmosphere of steam rather than being put directly into water. There only needs to be a shallow amount of water on the bottom of the pot to create the steam so a steam canner is easier to carry than a water bather. Another great benefit is that it takes much less energy to bring the canner to temperature than it does a big pot of water, as used with the hot water bath canner. The pure steam environment gets to 100 C (212 F), thus having the same sterilizing heat as boiling water.
What Can Be Steam Canned?
Steam canning can be used to process foods that are naturally acidic – with a pH level of 4.6 or lower. Foods like apples, peaches and many other foods. It can also be used to process acidified foods like pickles, jams and salsas. (Steam Canner can only process foods that take less than 45 minutes) The reason for the time limitation is because the steam is continually venting and the water boiling. Unlike with a water bath canner, you cannot add additional boiling water to the canner as it is processing.Inspired by: Simply Canning & Taste Of Home
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