|Home canning is a passion for many. There’s a level of joy one feels when hearing the plink of the lids as they seal on the jars. There’s also the pride beaming from one’s eyes when gifting that jar of jam, applesauce, salsa, or pickles to a loved one.
In addition to being a passion, home canning is food science. Using tested and approved recipes when canning is one part of the safety equation. Using tested and approved canning methods completes that equation.
Researchers at the University of Wisconsin-Madison, funded by a grant from the USDA and the National Center for Home Food Preservation (NCHFP), released their findings on the safety of steam canning. Researchers concluded that steam canners can be as safe and effective as water bath canners when properly used to preserve acidified or naturally acidic foods.
Using the Aluminum Steam Canner is a safe method for canning high acid foods (pH 4.6 or lower). It is also a highly efficient method using considerably less water and energy than water bath canning. Using only two and a half quarts of water to produce the steam, the steam canner comes up to temperature much more quickly than water bath canning.
Our unique temperature indicator in the top of the lid takes the guesswork out of steam canning. Identify your zone based on your elevation. When the temperature indicator hits the green zone for your elevation begin timing for your recipe.
The Aluminum Steam Canner is perfect for the person who wants to can fruits, pickles, jam, and other high acid recipes, but doesn’t want to spend all day doing it!