Steam Canning 101: The EASIEST Way To Preserve The Harvest
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- เผยแพร่เมื่อ 18 ก.ย. 2024
- Canning can be an intimidating task, though it's so rewarding once you get the hang of it! It is my sincere hope that this video empowers more people to preserve their own food via steam canning! Once you see how easy it is, you'll be hooked!
Steam Canning is USDA approved! :
- nchfp.uga.edu/...
- fyi.extension....
-WISC EXTENSION OFFICE: Safe use of steam canners: drive.google.c...
The National Center for Home Food Preservation:
nchfp.uga.edu/...
The Steam Canner I Use (Not an Affiliate Link):
www.farmandfle...
What is "flat sour"?:
www.healthycan...
BBQ Sauce Recipe: www.ballmasonj...
#canning #preserving #homesteading #homestead
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I place three marbles in the bottom with the water & vinegar. The marbles will giggle dance if the water level is about to go dry alerting you.
That's GENIUS!
So, what do you think? Could the steam canner make your life a little bit easier? I know I LOVE it!! As always, thank you so much for being here!
I think my mom has one of these. A really old one.
Very cool!!
I have one and it has been wonderful for my small batches.
I love steam canning! It’s great because your not dealing with so much water and waiting to boil.
Outstanding tutorial. You have a real gift for teaching.
Thank you Cathy!! ❤ Canning can be really intimidating and I'm hoping to help make people more comfortable with the process! 😊
Kia ora from New Zealand. Thank you for this very informative tutorial. I have been preserving (canning) for many years. We call it preserving here. I have two All American canners which I use for preserving but I have been doing some research and recently got a steam canner off Amazon. It has a similar gauge to yours. I bottled some apple sauce the other day using the canner for the first time. What I like about it is the small amount of water that is used. I preserve a lot of tomato products and this canner is going to get a lot of use over our summer. Thanks once again for this really useful tutorial. Take care.
Enjoy it!! We sure love it and will never go back to regular waterbath!
Excellent Tutorial video. Very clear concise easy to follow instruction. Appreciate all the tips and tricks you shared. Thanks....
Wonderfully presented and exceptionally thorough. I've watched a few steam canner videos lately and yours is the most detailed and informative. Thank you so very much.
This is also the first of your videos I have come across and now will check out your channel. :)
Hello and thank you! Welcome to the channel :)
Thank you for this. I’ve canned for a few years and have recently bought this steam canner. I learn best by observing and you’ve been a great help!
I'm so glad!! You'll love your steam canner!
Only one thing...check the head space AFTER debubbling. That air takes up space and once moved out it can change your headspace measurement. Just a tip someone told me since i'm new.
Smart!!
Good morning Heather. I don't can but you make your videos so interesting and informative. I'm so proud of you. I feel like I know you. Blessings to you and yours
Thank you, Nollie! I try to make it like you're in my kitchen with me! In glad that is coming through! ❤
Thank you for your time and safe canning recommendations. You are a very good at explaining everything.
Thanks so much! ♥
I’ve watched several steam canning videos but still learned probably five new things. Great job.
Awesome! Thank you!
Excellent tutorial! I had never steam canned until this year. Love it!!! It's so nice not to have to deal with the weight of a canner full of water!! God bless!
I'm glad to hear you love it too!! ❤❤
Hi Heather,
I've had my steam canner on the shelf for 2 years. Decided to watch your instruction video again and finally unbox and use! WOW! that was easy. I had 1 quart of peppers, that's all I got this year, and was able to can 4...1/2 pint jars and I'm excited. Not only is using the canner a first but so are pickled peppers! I've been very sick but feeling a tad bit better today. The steam canner made not loosing the little dab of peppers easy to save!!
Thank you for this video!! ♥
Oh I'm so glad you got to use your canner and put away pickled peppers!! Congrats! I wasn't feeling well last week, rest easy and get well soon!!!
Excellent tutorial! I’ve only ever been exposed to water bath canning (it’s the way Mom did it) but this definitely seems worth looking into. You make the process feel very approachable!
I'm so glad for that! Steam canning is super easy!
Excellent video! I haven't used my steam canner in two years so I needed a refresher and your video was perfect!
I'm so glad! Happy canning!! ❤️
I really love your thorough demonstration of this steam canner! You are quite the gem and I really appreciate everything you share on your channel. Thank you again.
Aw, thank you so much!! ❤️
This is a great tutorial. I just ordered this canner. Your responses to the lids sealing is so adorable. It never gets old!! ❤
Hahah thank you! Enjoy your steam canner! I love mine!
Thank you for this video! This is the first tutorial I have seen for the Fruitsaver steam canner. I purchased one last year because I like the idea of not having to use so much water for waterbath canning.
You'll love it so much!!
I was told by an Italian gentleman, no sugar in your tomatoes for acidity but through a carrot into your sauce and remove it before serving.
Oooh that sounds like lovely advice! Thanks for sharing!
That's my steam canner and I luv it. Bought it last year. No problems at all.
I am so glad you love it! I love it too! ♥
Thank you so much for rhe video as i had lost my instruction booklet and needed a refresher 😊
Thank you Heather! And yes that pop sound is golden!
You're SO welcome!! ♥
Thank you! You did an excellent explanation of steam canner. Now I want to get one for my canning toolbox.
I think you'll love it!! Thanks for watching!
I bought one last year but haven’t used it yet due to health issues but I’m ready to try it out. Thank you for sharing.
You'll love it!! ❤️
I love my steam canner. Saves so much water!
Great tutorial! I've had my eye on steam canners but didn't have the energy to deal with a new learning curve. But you just smashed the learning curve!
Yay!!! It's very simple and I'll never go back to water bath! Enjoy!
Brilliant. You are so smart, fantastic presentation. So well spoken. I searched for steam canning this evening; you and your excellent presentation graced my results.
Thank you.
I’m your new subscriber here in Texas.
Happy New Year
Glad you found us and that the video was helpful! Happy canning!
Wonderful, informative video and information! I Just purchased my steam canner and wanted to see how to use it before processing jams. New sub to your channel now! Really loved your style!
Hello and welcome to the channel! :)
Great instructions, and thank you for the vinegar tip. We have well water and this will be very helpful.😊
Glad it was helpful! Thanks for watching!
I just got one, it is now USDA approved. But I waterbath like our ancestors did. But can not wait to try mine
You'll be so happy with how much faster the whole process goes! The canning times are the same but it doesn't take forever to heat up!
Very Informative Thank you! I am using my friends steam canner tomorrow and this has helped me a lot!!!! Thank you again!
You're so welcome!! I have not waterbath canned again after getting this!!
I love my steam canner. It allows me to do a lot more canning I can do .
I am so glad! !♡
I think the steam canned looks like a great product!! Thanks so much for sharing your knowledge with us!! Stay safe!!!
Thanks for watching, Cindy!
I am super impressed. Your presentation was flawless and very informative. I had never considered steam canning before this video, but I am now going to add it to my arsenal.
Glad it was helpful!! Thank you so much. We love our steam canner a lot!
Thank you for this very informative video. My steam canner is ordered and on it's way. I can no longer safely use a water bath method and the steam canner will allow me to continue canning!
I'm so glad the steam canner is making canning accessible for you!!
Thanks very much for explaining in detail! My 8 jars of strawberry jam have been saved😊
Yay I'm so glad!!♡♡
Very well done! Excellent instructions! Thank you. I have subscribed.
Thanks so much! Welcome to the channel!
This seems like a great product. We'll be checking out the BBQ sauce recipe. We've never made that before.
It's a fun one! Thanks for being here!
Love my steam canner, I also have the fruit saver. I cannot lift my water bath canner so the weight was a definite factor when I got it. It’s also great to not have so much boiling water heating up my house.
How awesome! I'm so thankful that there is a canner option that is accessible for so many! ♥
Not heating up my house in the summer is also one of the reasons I prefer steam canning!
Haha -- I have a lovable but TOTALLY non-snuggly cat as well.
Love the instructions and video. New sub here. I wanted to warn when I left my water with vinegar on the stove overnight it discolored and stained the canner pots. I had left the metal rack in the cool water bath pot which rusted the rack so badly and I was not ever able to get it off and had to be thrown out because the rust would transfer to all my jars, lids and bands in the canner and ruined them 3very time I canned. I use very little vinegar so the amount didn’t cause it. The vinegar is an acid so I caused the damage
OH NO that is good to know, thanks for sharing! I'm so sorry that happened!
Good video
Thank you!
Pro tip "put something on top" , thank you. First time using my steam canner
You'll love it!!
I definitely want to get one soon. Some of the tomato canning recipes have options to pressure can and that's what I've opted to do for some of the reasons you gave. But this canner looks even easier.
Yes pressure canning is a little more delicate with tomatoes too and I have issues keeping them from siphoning with pressure canning.
@@SageandStoneHomestead yes, that happens. You are convincing me more and more I need this other one. Lol
Thank you soooo much for such an awesome video tutorial!!!
You're so welcome!! Thanks for watching!
Thank you for this review! My electric Ball canner on my last canning episode started smelling like it was burning 😱. Contacted Ball & they said to throw it away. Got it as a present 4 yrs ago & warrenty was only for 3 yrs sadly 😭. Ive been hearing & researching about the steam canner. I love that it doesn't waste as much water. It seems easier to take jars out. It's hard for the older we get to take out of a waterbath.
Wow that super scary!!! I'm so glad you weren't hurt!
@@SageandStoneHomestead Thanks. So ive steamed canned a few times with the new steam canner. Is it normal the top knob gets loose? Or should i tighten it again. Was tight the first few times until today.
Just hand tighten it!
I have one, love it
Great video! Thank you!
Glad you liked it! Thanks for watching !
Don't need to add vinegar to a steam canner . Only pure water evaporates to form steam, so there are no minerals in the steam surrounding your jars. Never had such sparkly clean jars as since I started steam canning
Oh thank you!!! I didn't realize the minerals wouldn't still stick to the jars!
Hi there, am loving the channel, but you should not weigh down the lid of the canner during processing . If it bobs and spits, then your temp is too high, and you should back it down enough to stop the spitting but maintain the green zone . It's in the instructions, and the lid is designed to float as part of that process
Maybe it's my stove, but it would take ages to get to temp and have it not lift the lid. Weighing it works for us because logically I can't see an issue with a high temp as far as safety goes. It's more in the warming up process this is an issue and not in the maintenance of the heat.
@SageandStoneHomestead perhaps it is your stove , as it should only take 20-40 mins to get to max temp for altitude , once you are at that temp it only takes a medium rolling boil to maintain the needle in the green zone and a temp of 212 °F , It does feel a bit strange reducing the temp to a medium boil, but a canner that boils too fast can boil dry within 20 minutes. By also weighting it down you are creating a pressure cooker /canner in essence by increasing temperature , creating more steam, which increases pressure within the canner due to inadequate venting so the steam cannot escape fast enough because the diameter of the hole at the back is quite small , some gets out but there may come a point where it cant , this is the equivalent of having a narrowed stem pipe in a pressure canner - it is an explosive risk it wont destroy your kitchen but steam and hot water burns are awful , which is why you need to make sure the lid can float if it needs to -its part of the safety mechanism to release steam if the build up gets too much . Sorry for the long winded explanation, but that's physics for you ! 😏
Possibly, 2 reasons some people think steam canning is not an approved canning method are: 1) It’s not approved for LOW acid foods, which are most vegetables unless you’re pickling. Always follow the approved method for whatever recipe you’re using. But for HIGH acid foods, the steam canning method this lady in the video is demonstrating…IS approved by the USDA…and 2) I have a Presto pressure canner and wondered if it could be modified to be a steam canner such as dont lock the lid, take off the rubber vent hole cover, no jiggler, etc. I called Presto Manufacturing and asked if that was possible; and they said they couldnt recommend steam canning using their pressure canners. That doesnt mean it’s not possible…only that Presto is unwilling to take responsibility for someone doing it wrong and getting injured…which is understandable. I recently watched a youtube channel called Rose Red Homestead. That youtuber lady, an extremely experienced and safety-conscious canner, gave suggestions on how to use certain pots you may already have for steam canning. I wont describe the pot criteria she gave, but it might be worth checking out. I did not already have a suitable pot to use, so I ordered a pot (Harvest brand) specifically made for steam canning. If I had had a suitable pot already, I would feel safe to use it, following the advice from Rose Red Homestead.
Rose is amazing! Thanks so much for sharing!!
Very informative. Thanks so much😊
Thanks for watching!!
The reason people are confused is because the 2015 issue from the USDA, and subsequent reprints state that at that time steam processing was not recommended yet because they were still testing the process. That was 8 years ago. Unless the book has been updated, and not just reprinted, it will not include the new information.
Thank you for clarifying that!
That’s funny, you just answered as I asked d my question.
I'm glad I could answer that for you!
Thank you!!!
You bet! Thanks for watching!
I love my steam canner.
Me too! ♥
Perfect! Thank you 😊
You're so welcome! Happy canning!!
Awesome video!! My cat is Remington too 😊
Awe yay!! ♥️🐱
Thank you, nice video 🙂👍
Thanks so much!!
Thank you! Been pretty curious about steam canning. New subbie here. Take care
Thanks so much!! Welcome to the channel! ♥️
Excellent video, refresh my memory cause I only use during havest season Wonder if blackberry syrup could be steam canned?
As long as the recipe you're using is high acid enough to have waterbath canning times and instructions, yes! You'll use the same canning times as waterbath recipes :)
ty for an informative video. my question is why water canning requires a water to be over jars by 2 in but it's safe to steam can with obviously water is not over jars
The steam is allowed to build up and condense in the steam canner and is very hot! Oftentimes steam is hotter than boiling water. I imagine in theory if the steam overtop the jars in a waterbath could be measured with a gauge and confirmed to be a safe temperature that they would allow it, but I don't know of a waterbath canner with a gauge like that. In theory it could be just as safe if the steam above the waterbath jars is 212 degrees.
Hello- new to canning & I have been loving it! I bought a water bath canner that has worked fine but, I froze 8 gallon bags to do over the winter & was considering a pressure canner - now that I have watched your video… I think this would work for most things I will be doing! Like I said I am new to this & do t want to make a huge investment right out of the gate lol
Tomatoes/jams/ sauces & not huge amounts.
So what do you think… thanks for your help! Kim
If you'll mostly be working with high acid foods the steam canner is AWESOME! Pressure canners are great for things like meat, stews, beans and greens. You can always get one when you decide you need it but if you're focusing on jams and tomato products right now you don't need a pressure canner.
YEARS back, there was only water bath canning dear. Even today, the Amish ONLY water baths everything… MakeItMake has a 3 part video on the Amish, water bath canning - it’s all I’ve done and the reason is when I was 10 years old, at a friends house for lunch, her Mom was first to get a pressure canner, it was the 6th time using it bragging up how much quicker it was but I SEEN it BLOW 😯 that day. None of the other housewives in our neighborhood got or wanted one - what takes minutes to pressure can will take hours to water bath can but… I make it a day I’ve no outside chores and put all my attention TO canning
My Amish friends have a pressure canner for low acid foods. It may depend on how old-order they are. Ours are pretty strict on most things but they do use battery-powered lights and some conveniences. The pressure canner is one.
Is the time for processing the same for steam canning the same as water bath canning. I have never used this and have a hard time finding time for pint jars of tomatoe sauce. Thank you.
Yes you use the same processing times as waterbath canning!
You make it look so easy. But my husband does the canning in our family. Which is okay with me. I just help where I’m needed.
That's neat he does it!!
Thank you for this video. Excellent information. Question? Canning pie filling and it siphoned out. But they sealed. I cleaned up and took some out 1 1/2 head space and did it again. Again all siphoned such a sticky mess. And again they all sealed. I cleaned up one last time but didn't do a 3 time.
?Are they safe to store and use?
They are safe if they sealed! It is very common for pie filling to do that. You can try keeping them in the canner with the lid on for longer, even overnight to help them cool down slowly.
I bought one on fb marketplace from a lady that steam canned ALL her produce. She gave me her book of notes too. I'm still a little nervous, but i made peach and strawberry jam a few days later.
I dont love the idea of pressire canning because t really changes the textures and dont love the idea of water bathing something for like 3 hours. Seems excessive. But i also dont want to kill my family so i am doing all the reading and research i can from govt approved sources before i decide if i am comfortable going a LITTLE rebel.
There's no room for negotiation when it comes to high acid vs low acid. High acid can be steam canned and low acid has to be be pressure canned, but there's wiggle room and ability to go a little rebel within those rules for sure. Definitely do everything by the book for a while and once you get the hang of it, you'll realize some of the things you're comfortable bending some rules on ♥
Do you have the same steam times as you do the water bath times? Say it’s 25 minutes in a water bath, is it 25 minutes in a steam bath also?
Yes! That's exactly right.
How do you sterilize the canning jars? With water bath canning I put them in the hot water to make sure they are hot before adding the hot liquid. How do you heat up the jars? Please excuse if I missed it. Thank you very much.
I don't. In the past I used the oven on 180. But when they decided Lids didn't need sterilizing before canning I stopped worrying about everything being sterile. Clean, yes! I've not had a jar break from thermal stress in a long time.
I love my steam canner so much. It is a great work of art. Now I am wondering about salsa. Every time I look they all say water bath for 40 minutes well a steamer only takes I think a Courtney off I’m not quite remembering that would help oil away, I think. How many minutes for quarts of salsa
When steam canning, I use the same times that the recipe calls for when it has waterbath canning times. So if it says to waterbath salsa for 40 minutes that's how long I would steam it for too. I'm not aware of any research saying steam canners take less processing time.
@@SageandStoneHomestead steam counters are a lot faster than regular because it takes a long time to get water to boil versus only a couple quarts of water but in 40 minutes with a steam canner I can picture of the water boiling away
You should fill it with 2.5 quarts of water and then turn down the temp when it reaches the target area so it doesn't boil too rapidly. I've done 40 minutes in mine and it thankfully does great!
I made three warts of mrs. Wages med. salsa and did 3 Qts …..15 min. And 5 min. With the stove off with the lid on and then you take them out.
Wow, your video made this all feel approachable. We are full-time RVing while we look for land and I want to start working on these skills. This seems like a good way to start! (And bonus - light-weight for the camper!) Would steam canning be good for canning pizza sauce? That’s what I’d like to try and can first because we go through a lot of pizza sauce and I want to start with things we eat often. Any good recipe recommendations? -Bre (our channel name is for my son’s videos) 😆
Hi Bre! Yes there are definitely good pizza sauce recipes that are safe for steam canning! When we make pizza sauce I like to keep it simple and use the Mrs Wages packaged mix. But I'm sire the National Center for Home Food Preservation website and the ball canning website have more involved recipes too! Happy canning! ❤
I just watched your tomato steam canning video for about the third time. I am doing tomatoes today in the steam canner like yours. As I fill my jars, I place it in the heating canner. As I lift the lid to add another jar and take out one being warmed, my filled jar lids start popping. Is this a concern? I am not sure but I don’t think they actually stay sealed at that time. I wish my confidence would grow in canning. I guess I wait too long between sessions. Thank you.
That's okay and when you actually can them up the Lids will do their thing and allow air to escape and they'll officially really seal when the processing is done!! Happy canning!
@@SageandStoneHomestead they all sealed and look great. Thank you for your inspiring videos.
Yay!! Congrats!!♡
I used my AA on my glass top for years , processed 500 plus every year. Canner needs to be flat when using canner on smooth top/glass .
I think logically the steam canner works well regardless as long as it is able to build sufficient steam according to the gauge.
I have an important question I bought this canner two years ago and I used it wants to do oranges orange slices and it’s sealed nicely but I was worried because even though I put the proper water level in and the temperature gauge was exactly where it should be the pot kept going up the lid kept going up and down with the steam and I was concerned that I was losing temperature like I said the gauge did not move but I was wondering what do I do in this case and does it really matter if the temperature gauge stays the way it should is it OK if the lid constantly goes up and down I tried to lower it a little bit to keep it from doing that but then the temperature gauge would go down so I was a bit confused and I haven’t used it since because of that this concern
The lid does Bob up and down and I hated it. So I put something heat-safe on top to weigh it down. Usually my husband's espresso coffee maker or a cast iron bread pan.
I think the manual says it's fine and not to put anything on top but I couldn't logically find a reason that weighing it down would harm anything.
Hi, I live in ontario Canada do you know what zone I am in or how do I find that out.Great video,would love to try the steam canner
If you go to Google search engine and put in "elevation of Ontario canada" you should get a result! It may be good to put in your city name or the closest major city since Ontario is quite large.
Could I leave my jars in the oven to keep them warm while trying to fill with Jams/Jelly’s. If so what is your technique and what temp. do you set your oven to. TIA❤
Yes! I have done that and 180 F is the temp I set mine to.
I wish with all my 🤍 that all youtube instructional videos were presented as well as yours. You are a gifted teacher. I’m sure I’m not the only viewer, who is hanging onto your every word! LOL! Therefore, I appreciate that you do not “clutter” your instructions with a lot of unnecessary conversation while explaining the various steps. You conveniently included all of the essential information and even provided a few bonus tips, which I probably would not have thought of myself. Thank you for taking the time to help the rest of us succeed in our home canning efforts! PS: I notice the gauge on your steam canner is identical to the gauge on the Harvest steam canner. I’m wondering…are these two canners from the same company?
Possibly so!!! Thank you so much for your kind words! ❤️
I bought a Fruitsaver after watching a few videos. But the instructions say to sterilize empty jars by boiling in water, covering them an inch over the tops for ten minutes. That kind of defeats the purpose of a steam canner, because now I'm using more water than just a water bath on its own.
Interesting I missed that part of the instructions..logically you would not need to pre-sterlise and we do not.
I just got a steamer. 20 minutes for pints. How many minutes for quarts? Mine also has to be in the dark green.
It depends on the recipe, we follow the cook times for what the recipe says is safe for water bath canning. :)
Can I can quarts in this canner. I just found the one I bought a year ago. I want to can tomatoes
Yes you can do 7 quarts at a time!
I just found your channel today and also ordered my steam canner. I have a question. Do you have to watch the gauge as carefully as a pressure canner? Thank you so much for this very informative video!
No not at all. Once the gage is within the color range for your area it is very easy to equalize and keep it in the target area.
Also, welcome to the channel! ♥️
Link doesn’t take me to recipe? Just to balls website. Can I get the bar b q sauce recipe please?
They must have changed things up! Here it is: www.ballmasonjars.com/blog?cid=barbecue-sauce
Hi Heather I hope you can help me. I bought that same steam canner today. The gauge is different. Its alphabetized. I noticed the needle on temp gauge doesn't start at "A". It's on "D" when cold when I calibrated it per instructions the needle never moved past "K". Does it matter if the needle isn't all the way at the beginning when cold? I hope this makes sense. Customer Service is closed til Monday and I've got so many cucumbers to process. I'm excited to use this as I don't WB can much because of the ginormous pot and the long heat up time. Etc. Thanks! Also, I'm at a high altitude of 6500 ft.
Oh man! You can use a meat thermometer to make sure the steam is at 212 for the process time!!
@@SageandStoneHomestead Thanks so much! I heard you mention that in the video so thats exactly what I'm doing. Water boils here at 199.8 (our altitude) so we have to process 15 min longer than whatever the wb recipe is. Im doing my third "test" to get comfortable with the way it boils and does what it does. Thank you so much I ❤ your videos. So well done, thorough and to the point.
I hope this works 🙏.
You're awesome.
@@babyroot3479 yay I’m so glad that’s a helpful suggestion!! Happy canning!
@@SageandStoneHomestead ❤🙏🤞
Hi remi and punt. Bbq sauce.. interesting! I made ketchup, salsa, pizza sauce and tomato soup. But never bbq. I have also never steamed. We just heated the jar. What would be the biggest difference in needing a steam canner versus heating the jar.
Food safety is the concern and the risk is much higher that the food will have contaminants than if it's canned up in a way that heats the whole thing (including the air in the jar) to a certain temp.
Hello. I am so new to this and just bought a steam canner. My question is, my elevation is 653 in Arkansas. Do I still allow the temp to go up to the green section?
Yes the dark green! :)
@@SageandStoneHomestead Thank you so much
Do you have to boil the lids first
Nope!
Such a prompt reply. Thank you. One more thing. Google tells me I am at 1032.7 ft. (Just over 1000 ft.). Should I add mother time to process. TU
Yes you'll want to process for the time for your altitude to be safe, it looks like you should add 5 extra minutes but double check me!
nchfp.uga.edu/how/can_03/tomato_crushed.html
I try to reply to every comment and if you have more questions let me know! Happy to help.
@@SageandStoneHomestead thank you, I will add 5 min. Bringing time to 50 minutes. Loved your video on the steam canner.
You're so welcome. I'm glad it was helpful! 🍅💜
Oh boy, I did everything (so I thought), but forgot to debubble). They are now in steam canner, so hoping for the best. 😞
Most often this works out okay. It happens to me a lot and usually it's fine. The food will still be safe, it just might be prone to bubbling over so be careful with letting it cool down. ❤
Hello Heather- New to your channel. Just ordered a steam canner. What products make a good sugar substitute in jams? Thank you ~ Diane
We have successfully used honey, but do thar at your own risk, it's not a tested substitute.
Thanks for your quick response. I found it. It is Pomana's pectin that does not require sugar or maybe low sugar. Also purchased a candy thermometer to place inside the canner to monitor that 185 degree mark, when it is reached. Looking forward to making pear chutney and also looking forward to following your channel. We are a working farm in Central Lakes Region New Hampshire. ~ Diane
The link for the national center for home food preservation didn’t work can you give a list of what is safe please thanks
Thanks for letting me know! here is the working website for the NCFHFP: nchfp.uga.edu/how/can
It looks like their research on steam canners is still being worked into their new website. Here on this page you can see they allow atmospheric steam canners and they have a link but nothing on the page. I assume this will be updated soon, as their website has been having maintenance lately. nchfp.uga.edu/how/can/general-information/equipment-and-methods-not-recommended/
I found this too from the wisconsin extension office: drive.google.com/file/d/11Ed0-L_IjYCpHdpYuiiszK_1gyuFCyY4/view
What’s the timing for quart jars?
This fully depends on the contents of the jar. You'll want to use the canning times that are labeled for waterbath canning in the recipe you're using. :)
You not able to can soups with meat in ? Or stews ?
Not with the steam canner, only high acid foods. The low acid foods like meat and stews can be canned safely in a pressure canner, I have a video on that type of canner too: th-cam.com/video/qCwIiCV1kh8/w-d-xo.htmlsi=alQ2ASm7Mu4k8eFd
Hello MsHeather
Can I use other kind of bottle instead of mason brand ?
Yes! As long as they are designed for canning you can use it. We have reused jars from things that were canned previously, like jams and jellies. It's technically a "rebel" thing to do but absolutely possible.
@@SageandStoneHomestead thank u for the quick response… Canning always scares me…Thank u and God bless…will keep u posted
Girl - I know it’s been a year, but I bought this steam canner this canning season. I’ve used it three times, and each time, I’ve had 1-2 jars not seal 😢 - and yes, I used ForJars lids. As a seasoned canner, I’ve followed all instructions to a T. It’s breakin’ my heart 😢
Also, I tried the Bruschetta recipe last year - not a fan 🫤. What did you think?
I actually made more canned bruchetta today Because I absolutely LOVED it!! I'm so sorry the seals are being finicky. I actually have had some issues with jars sealing and I assumed it was the ForJars lids. I think it's because of how thick their metal is. Its harder to get that perfect fingertip tight. I actually have more success with those when I do a quarter turn more than fingertip tight! I love them still but there was a learning curve for me.
Very impressive video. Thumbs Up +1, Subscriber +1.
Thank you so much and welcome to the channel!!
Hi Heather, what camera are you using to film?
I use a GoPro Hero 9 with Media Mod and Max Lens Mod! ❤
@@SageandStoneHomestead Thanks!
You bet! Glad to see you here!
I am going to steam can tomatoes (first time), and wondering about timing for Qt jars. Same as Ball book recommendations, 45 minutes?
Yes! Use the same timing as water bath canning recipes. Make sure to start the time when the gauge gets to the correct spot for your altitude! Happy canning! 💜🍅
Is it safe to let the pre jarred contents in the jar to cool before processing them in the steam canner?
If there is a raw pack recipe for the item you're canning then yes it can be cool. Some things need to be hot throughout to begin the process though! I use the National Center for Home Food Preservation website and use the water bath canning recipes on there for steam canning.