Ques on canner
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I think the reason no one has answered yet is because your question is a little confusing. Do you mean a steam canner like this? http://www.amazon.com/Back-Basics-400A-7-Quart-Aluminum/dp/B0000DDUCJ
Or a steam juicer like this? http://www.amazon.com/Victorio-Kitc...494838&sr=1-2&keywords=stainless+steam+juicer
If it's the juicer, I can't help as I haven't used one, but have heard great things about them. If it's the steam canner, the National Center for Home Food Preservation says they're not safe to use.
http://nchfp.uga.edu/how/general/equp_methods_not_.html
Well, that link won't work again for some reason, so here's what they said:
"Equipment and Methods Not Recommended
Steam canners are not recommended because processing times for use with current models have not been adequately researched. Because steam canners do not heat foods in the same manner as boiling-water canners, their use with boiling-water process times may result in spoilage."
They used to have a more detailed explanation than that, but this is the only one I could find.
Or, since you included WB in your description I did some more hunting and found this: http://discountpressurecookers.brav...ter-bath-canner-with-home-canning-kit-reviews
I didn't even know such a thing existed until now, lol, sorry. If that's it, I think it would still fall back into the NCHFP's recommendations that steam canning isn't safe. It was popular back in the seventies (with a canner like the first link), and I know some people still do it, so you'd have to make your own informed decision. I myself definitely don't always agree with their standards. However, if you're a new canner I think I'd have to advise against it, sorry. Hope this helps.
Or a steam juicer like this? http://www.amazon.com/Victorio-Kitc...494838&sr=1-2&keywords=stainless+steam+juicer
If it's the juicer, I can't help as I haven't used one, but have heard great things about them. If it's the steam canner, the National Center for Home Food Preservation says they're not safe to use.
http://nchfp.uga.edu/how/general/equp_methods_not_.html
Well, that link won't work again for some reason, so here's what they said:
"Equipment and Methods Not Recommended
Steam canners are not recommended because processing times for use with current models have not been adequately researched. Because steam canners do not heat foods in the same manner as boiling-water canners, their use with boiling-water process times may result in spoilage."
They used to have a more detailed explanation than that, but this is the only one I could find.
Or, since you included WB in your description I did some more hunting and found this: http://discountpressurecookers.brav...ter-bath-canner-with-home-canning-kit-reviews
I didn't even know such a thing existed until now, lol, sorry. If that's it, I think it would still fall back into the NCHFP's recommendations that steam canning isn't safe. It was popular back in the seventies (with a canner like the first link), and I know some people still do it, so you'd have to make your own informed decision. I myself definitely don't always agree with their standards. However, if you're a new canner I think I'd have to advise against it, sorry. Hope this helps.
I don't know how others feel, but I would never can anything in anything other than a pressure canner..
I use an All American and we can hundreds of jars each year.. Technically, it is a steam canner because you only put about 1.5 inches of water in the bottom.. that water turns to high temperature (240 degF) steam under 10psi of pressure..
Its the only way to go for me....
I use an All American and we can hundreds of jars each year.. Technically, it is a steam canner because you only put about 1.5 inches of water in the bottom.. that water turns to high temperature (240 degF) steam under 10psi of pressure..
Its the only way to go for me....
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Me too DW, and I do have a smaller pressure canner and a really big one, plus I use a smaller stockpot to do small batches of water bath sometimes. I understand wanting a smaller canner, sometimes you just don't have a big batch. Water bath is safe as long as you do it right, and some things get overcooked in a pressure canner. Sorry about the steamer.
Water bath is safe as long as you do it right, and some things get overcooked in a pressure canner. Sorry about the steamer.
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2,250 Posts
If I used a steam canner I would only use it for things that had a lotta sugar or a lotta vinegar. No tomatoes and I'm not sure I'd trust it for quarts. I've read the reviews and the main complaint I saw on the aluminum ones was that the metal was soft and easily bent or the handles came off. If you load and unload your jars while it's on the stove so that you didn't have to lift it while filled, that might take care of that problem.
Many people have used these and been happy with them. It really depends on what you want to use it for and whether you believe the good reviews these canners get.
The University of Utah extension office has looked into the steam canners and had mixed reviews. Here is a link to their site. It gives you six tips on how to safely, or more safely depending on your opinion, use the steam canners. Also, a review from Simply Canning with comments from people who do use these.
https://extension.usu.edu/files/publications/newsletter/No__002.pdf
http://www.simplycanning.com/steam-canner.html
Many people have used these and been happy with them. It really depends on what you want to use it for and whether you believe the good reviews these canners get.
The University of Utah extension office has looked into the steam canners and had mixed reviews. Here is a link to their site. It gives you six tips on how to safely, or more safely depending on your opinion, use the steam canners. Also, a review from Simply Canning with comments from people who do use these.
https://extension.usu.edu/files/publications/newsletter/No__002.pdf
http://www.simplycanning.com/steam-canner.html
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