Thank you for this tutorial! I got this stream canner and wanted to make sure that it was calibrated correctly. The instruction book was not as clear as your video was, so great thanks for your clear instructions! Truly appreciate you! Excellent help!
I have a Fruitsaver by Kitchen Crop, and mine says to add 2 1/2 quarts water to the bottom. Better read your manual just in case it may be different for your brand.
Is it possible to buy replacement parts or better to just buy a new one? I received a used steamer from a friend but the top is slightly bent. I can still get into the green area on the dial, but a lot of steam escapes while I am processing. I would be worried about canning anything for over 20-30 minutes because too much steam/water would escape. All I need is the top part (I can use the dial that I have). Thank you.
Yes, replacement lids can be purchased directly from the manufacturer: kitchencrop.com/products/lid-with-knob-for-vkp1054-fruitsaver-aluminum-steam-canner
The recommendation is to do with quarts, because they take up more room in the steam canner and therefore it would heat up faster and use less energy for the test. I suppose you can do with pints, but it will take more time and waste more gas/electricity to perform.
I’ve calibrated my vkp steamer , I noticed it didn’t return to letter A is that normal? I bought 2 steamers my sisters came to stop at letter T , after the time was done it stopped on letter D , not A is something wrong with our steamers ? We live in same town in Texas , hers took longer to boil than mine , is that right ? Please help!
As a canner I am intrigued. Have you had a chance to use it to do large amounts of cans? Does it reheat quickly enough to do another set of jars? I love the idea of very little water.
Yes, I've done back to back batches and it takes about 10-20 minutes for my stove to bring the unit back up to temperature again. The timing will depend on your stove's BTU output, how much hot water is left in the pan after the first batch, and the temperature/amount of water you add to top it up between batches. It can handle up to 7 quarts at once.
The recommended process time for a pint of Applesauce in a boiling-water or steam canner is 15 mins at altitudes below 1000 ft, 20 minutes up to 3000 ft, 25 minutes up to 6000, and 30 minutes at higher altitudes. For quarts add 5 minutes respectively.
Use of the steam canner doesn't depend on your USDA temperature zone. All zones are fine for use! The only thing that would affect how long you have to can your jars for is your elevation (how many feet above sea level). If you're not sure, type this into Google, "elevation of " your city name and state for a general idea.
My stove is actually an electric ring glasstop, not induction. Induction stoves use magnetic waves to generate heat within magnetic metals like steel, cooper and cast iron. They would not be able to heat up aluminum, as it is not magnetic.
Thorough and direct explanation…good job 💕✌️
Thank you for this tutorial! I got this stream canner and wanted to make sure that it was calibrated correctly. The instruction book was not as clear as your video was, so great thanks for your clear instructions! Truly appreciate you! Excellent help!
You're welcome, glad you found the video helpful!
Very clear instructions. I just purchased one and I am a little intimidated by the indicator knob.
Don't be! It's as easy as reading a candy thermometer. You just have to be patient 😊
I have a Fruitsaver by Kitchen Crop, and mine says to add 2 1/2 quarts water to the bottom. Better read your manual just in case it may be different for your brand.
Yes, it's the same. Since 1 quart is equal to 4 cups, 10 cups is the same amount as 2.5 quarts.
Is it possible to buy replacement parts or better to just buy a new one? I received a used steamer from a friend but the top is slightly bent. I can still get into the green area on the dial, but a lot of steam escapes while I am processing. I would be worried about canning anything for over 20-30 minutes because too much steam/water would escape. All I need is the top part (I can use the dial that I have). Thank you.
Yes, replacement lids can be purchased directly from the manufacturer: kitchencrop.com/products/lid-with-knob-for-vkp1054-fruitsaver-aluminum-steam-canner
When you stared your canning do you it the same way When you first did a test on your canner
Do you have to do the test with quart jars or can you use pint
The recommendation is to do with quarts, because they take up more room in the steam canner and therefore it would heat up faster and use less energy for the test. I suppose you can do with pints, but it will take more time and waste more gas/electricity to perform.
I’ve calibrated my vkp steamer , I noticed it didn’t return to letter A is that normal? I bought 2 steamers my sisters came to stop at letter T , after the time was done it stopped on letter D , not A is something wrong with our steamers ? We live in same town in Texas , hers took longer to boil than mine , is that right ? Please help!
As a canner I am intrigued. Have you had a chance to use it to do large amounts of cans? Does it reheat quickly enough to do another set of jars? I love the idea of very little water.
Yes, I've done back to back batches and it takes about 10-20 minutes for my stove to bring the unit back up to temperature again. The timing will depend on your stove's BTU output, how much hot water is left in the pan after the first batch, and the temperature/amount of water you add to top it up between batches. It can handle up to 7 quarts at once.
How long is apple sauce to be processed?
The recommended process time for a pint of Applesauce in a boiling-water or steam canner is 15 mins at altitudes below 1000 ft, 20 minutes up to 3000 ft, 25 minutes up to 6000, and 30 minutes at higher altitudes. For quarts add 5 minutes respectively.
I live in Tennessee what zone do i need to be in?
Use of the steam canner doesn't depend on your USDA temperature zone. All zones are fine for use! The only thing that would affect how long you have to can your jars for is your elevation (how many feet above sea level). If you're not sure, type this into Google, "elevation of " your city name and state for a general idea.
I know it says it's not suitable for induction stoves. Has it done good on your induction stove ?? Thank you!
My stove is actually an electric ring glasstop, not induction. Induction stoves use magnetic waves to generate heat within magnetic metals like steel, cooper and cast iron. They would not be able to heat up aluminum, as it is not magnetic.