I use my pressure canner to steam can my high acid foods in as well as my electric canner. Doesn't matter if the jars are in a little bit of water in the bottom or not, it still does the same thing. People in other countries don't even cover their jars completely with water when water bathing their high acid foods and still have the same outcome. Only difference with those is you lock your lid and leave the weight regulator off or vent pipe open for steam to escape. Once steam is escaping good usually after ten mins you start your water bath time anything with a water-bath time of 45 mins and under as you don't want your pot to run dry. You can lower the flame down a bit to avoid running pot dry but just make sure you can hear it boiling and the steam is still coming through the vent hole the entire process. I've never had any issues with using either one. Glad you shared that information for others though as some won't just believe anybody which is a good thing. I believe people should always always do their own research. Plus, another good reason to share which keeps people from actually canning is they think they need all this special equipment to get the job done and it keeps them from even starting and some folks could really use this information to help save $$$ and put up for their families too. Some don't have the dollars, to buy all "unnecessary high dollar gadgets." We have to teach each other that there's many ways, and safe ways to get the job done. Thank you for sharing this is great information for others to see.
I use a springform pan (ring only) and a pizza pan (with holes) to elevate my jars to steam can . Works great to give it the elevation for the 3 litres/quarts of water!!!! Thank you so much for the work you and Jim do!!!
I also use pizza pans with holes, and another one I have is like a screen. I use them for the second layer in my Presto and the other in a smaller batch kettle for jams etc. Saved me about 20$ each. I bought mine at a restaurant supply store. They come in every size one can imagine! They are awesome. If we just think a bit, we can be pretty crafty! 😉😉
I learned something today. I had never heard of steam canning. I also have the Ball water-bath canner with the rack I can invert. Can I just arbitrarily steam bath anything I would normally water bath?
Wow! Pam - you are a canning encyclopedia. Your science background is invaluable! I am a science person, and I learn so much from you. I can’t wait to try this steam canning to save on water.
I always enjoy “class time” at the RoseRed “schoolhouse”. I would have enjoyed you as a science teacher too. You always explain it so we can all understand. Thank you for sharing your knowledge and your generosity! And thanks to Jim for making it all come together with the video! To everyone: Be Blessed and Be a Blessing
I love it when you start off a video with “I’m so excited about this!” Then you get that smile that confirms it! Great video as usual, Pam. We can always count on you for accurate, well researched information!
Pam, you and Jim are so kind and conscientious, making sure we will be doing things safely and properly. Thank you both for your work and dedication. God bless you.
I often wondered if I could use my pressure canner as a steam canner by elevating the rack with the ring from a springform pan and start time when the steam is steady, such as when we steam for 10 minutes before adding the pressure weight. I'm ecstatic that this confirms that I can. No more transporting of a large heavy potfull of water. 😁 My pressure canner becomes a double duty appliance and even more worthy of the space it takes up in my kitchen. Thank you so much for your scientific approach and contribution to safe and responsible canning tutorials.
Love this method of canning, no need to spend the big $$$ on a special canner, just use your water bath canner with the rack turned upside down 😉 it works perfectly.
Okay, what the heck says I. Tried it with some grape jelly. Used my normal water bath canner, flipped the basket over and put my pressure canner rack on top of that. Added three quarts of water. Worked perfectly. Recipe prepared for normal water bath canning. Processed for 14 minutes (elevation) after rolling boil reached. Flame out, wait 5, remove lid and ALL jars (10) instantly sealed. LOL, I've never had that happen before. Logically this has to work. Once water reaches boiling point it will never get any hotter because it turns to steam. Therefore steam is the ultimate temperature without some way to "superheat" it. Physics....
Okay. I decided to experiment some more. I started with cold water in the canner, cold water in an 8oz jar with a cheapo thermometer stuck in it. Not as scientific as Pam but whatever. Within 6 minutes the water in the canner was at a rolling boil. Within 11 minutes the water in the jar was at 200 from a cold start! Never did get above 200 but I'm blaming that on the thermometer (Dollar Store). At 2500 feet water is supposed to boil at 207 degrees, I'm at 2625 feet ,so yeah, I feel good water bathing cooked jams and jellies like this...
When steaming tamales we put a penny in the water (bc we can't see the water through the tamales) to hear when it starts boiling. It will make some noise before a full boil but you know when it's boiling when it's really rattling. Could practice listening before with the penny in just water if you were worried about it. Works for us!
This helped me so much. I was just about to purchase a steam canner from Amazon. After watching this video, I learned that my water bath canner , like the one you demonstrated with, could be used as a steam canner. Thanks.
So glad I didn’t just spend $50 on a steam canner. When I was looking at it and I thought can I use one of my own pots. Thank you so much for this video I always trust your videos. I do my own research too but I go to your videos for reassurance as well.
What you are saying is true to a point. The issue arises when going higher in elevation because the water then boils at lower temperatures. The purpose of those little green indicators is to compensate for the lower boiling points allowing the temperatures in the canner to reach 212 degrees as at sea level, in spite of when the water starts to boil.
Actually, if you closely look at the gauge on the canner, it shows the three “green zones” starting at lower temperatures when the elevation increases. Water can never get hotter than the boiling point at any elevation because it will turn to steam. Pam is totally correct (as usual.)
Thank you, Pam! I sent even more people to you when they said to me that they wanted to can but were afraid. I tell them that you will tell them what is safe, what is not and WHY, and that you will give them confidence, as you did for me, (and so many others.)
I am wondering the same thing. I would think we could use the instant pot as long as we see the steam escape through the valve and use the proper process. Your thougts, Pam?
I loved this video! Just finished canning some cowboy jalapeno peppers using your method. I'm an engineer by trade and I never understood WHY the submerged method was required - and WHY the special steamer was needed either! Thank you so much for taking the time to explain and demonstrate. I watched three other "steamer" videos and all of them show the jars sitting in water - your method is correct and you do an awesome job explaining it.
We just found your channel several days ago, and boy oh boy am I glad we did - your videos are so thorough and detailed, and we are getting quite the education watching through them. You've obviously been a teacher in your lifetime, and a very good one at that. Thank you 💙✨
I just learned of steam canning recently. Thanks for the tip on how to avoid buying one. I already have 2 pressure canners and waterbath canners, I am glad I don't have to buy anything new!
Thank you so much for this video. I’ve been researching steam canners because I burnt myself badly last time I used a water bath canner. This just looks so much safer and simpler. I’m subscribing so I can research your expertise when needed.
I’ve been using a regular stockpot for steam canning for a few years now, it really does work very well. A few things: you should have a rack below the riser jars so they’re not directly touching the bottom of the pot. Also, a glass lid is unnecessary. As long as steam is freely flowing from under the lid you know the water is boiling strongly. Even if you can see that the water is boiling you need steam flowing out of the canner to guarantee the temperature is correct, so visual confirmation of boiling is neither necessary nor sufficient.
My presto induction canner is in essence a steam canner. If I put the jars on the plate that comes with the canner on the bottom inside, I get siphoning every time. I suspected that the induction plate that is attached to the canner on the outside, on the bottom was getting too hot, making the jars too hot, thus siphoning. So I bought plates on Amazon with legs to elevate the jars off of most of the water. No more siphoning. Plus the second rack in my 23qt Presto is always being steamed no matter if I use an elevated botton rack or not.
I used my pressure canner with no weights on it. When the steam started coming out that pipehole the weight would otherwise sit on, im at sea level, so i started my timer for 20 minutes...10 to be sure everything is at temp and 10 more for the processing time. Easy peasy. Thanks for taking the guess work out of this for us
What a wonderful idea. This one of those situations where I think, “Why didn’t I think of that?” The only thing you have a question about with your proposed technique of putting the little jars on the bottom is, we are always told not to put glass jars right on the bottom of the pan to avoid breakage. Could or should we put another separater or round rack under those little jars?
Pam-thank you so much. I just did a test using your instructions. It worked beautifully -test water in my jars were boiling. Thanks you saved me lots of wasted water and buying another gadget.
I'm so happy you reviewed steam canning As opposed to water bath. In my mind I'm thinking water bath is better because the jars are submerged. Now I get it
Great info, I have the same steam canner. BUT when steam canning you MUST leave the lid on for five minutes before removing jars. That’s what the instructions manual states.
Yes! Definitely do this! I have found some things need even longer to cool before removing the lid. I was steam canning spiced pickled crabapples and took the lid off after 5 minutes and the liquid cam spurting out of the jars! I’d never had that happen before.
I really appreciate micro moment Mondays because I just don't have a half an hour to sit and listen. It's not that Pam is not an excellent instructor. It's just that I can't hold attention for that long. I wind up listening to those long lectures over and over and over.
Thanks TEACH ~❤ I’m still working on that chugs chugga but it’s better; maybe every other load I have a jar that doesn’t seal but I’m beginning to think it’s the neuropathy in my arm and tension on my rings. I tried steam canning and similar results. Even water bathing it happens so I’m teaching my left arm how to do it because it’s been a slacker in the kitchen anyway.
Thank you for this educational video!!! I was just contemplating buying a steam canner and getting rid of my enameled waterbath canner.. thanks for saving me 60 bucks!!
I can see advantage of saving water AND for me it is a challenge to carry that heavy pot to the stove each time. As always excellent information and presentation-Thank you, Pam!
I was on a zoom live canning class last year with my local Cooperative Extension Service and they covered steam canning. I asked if we could use our own big pot for steam canning and they said a definite YES! As long as the tested guidelines are followed: high acid, processing time, and good set up with a rack and lid. Just be sure to vent to get all the air out. I’m really glad my coop extension is so active and does a lot of research. 👍🏻👍🏻 I do have the top hat type steam canner and I confess the gauge really never made sense to me.
THANK YoU I've been canning for 1 year now and you have been one of my "Must watch" video vlogger to watch when ever I start a new type of canning project... I live in Central NY
I’ve just been steam canning in my AA pressure canner and just leaving the vent open - not using the weight - and using the same times as would be used for waterbathing. I only really need it for cranberry sauce. Otherwise, everything I bottle is in the PC. I just put a three pieces of SS stock in the bottom of the PC to elevate the rack.
Thank you so much; you just saved me from purchasing a steam canner. I’ve had one in and out of my cart several times over the past few weeks. And, although I like saving the money, I am almost more happy that I have been saved yet another pot to store😅…thank you, thank you, thank you
Pam and Jim...thank you both for all the wonderful education you provide. Your videos and books are a tremendous service to all of us. Deeply appreciate your work:-)
I appreciate your scientific AND logical approach to canning, and am excited to have found this channel. As a logical person I find myself wondering why it is important to elevate the jars above the water if the water and the steam are at the same temperature once boiling begins. If I use my Presto pressure canner with the regular rack and the two or three quarts of water usually recommended for steam canning, won’t I end up with the same result? Adding a little extra water may even ensure that the canner doesn’t boil dry, which seems to be a concern. Can you see any flaws in my logic?
Hi guys. I love it. You learn something new every day, well I am not sure of every day. I do know that every single time I watch you Rose I learn so much.keep on teaching. It's wonderful to learn. You both are very much appreciated ❤️. Take care and God bless
I thought this could be done. I'm not scientific like you, so I wasn't able to confirm my idea and I wasn't able to find any information about it. Thank you (& Jim) so much for putting together this video.
Bless you, Rose! There's nothing like the voice of experience and common sense! I was close to purchasing a steam canner but held off as steam canning seems like such a simple process. The other day I used my regular stock pot to water bath can orange marmalade, and having your video as reference will give me confidence that I can steam can using that same stock pot!
I wish I'd have known this before I spend money on a Steam canner, when I already had a water bath canner. But if the gauge ever goes I'll know what to do now.
dont want to be picky but you actually cant see steam it is invisible , what you can see is the water vapor after the steam starts to cool when it hits the cooler air . if you look at right where it leaves the vent there is a small clear section that is the invisible steam then it turns to vapor and thats the part you can see .but all that aside keep up with the videos please i enjoy them and get a lot from them, thank you .
Wonderful! I’m pretty sure that many people appreciate this right on time information as much as I do. Gonna go remove the steamer I chose earlier out of my Amazon cart right away. Thanks so very much and may God continue to bless you!
I began wondering about turning my large pot into a steam canner when you were unpacking your new commercial steam canner. Thank you for coming up with a way to raise the rack above the waterline. And my suspicions have been soothed by your testing it out and measuring the temperatures. I was a cautious steam canner for years, and loved the convenience of skipping the long wait for a canner full of water to heat up.💖
roderedhomestead.com and click on Amazon Rosered, which will take you to Amazon Store For RoseRed Homestead and accept the cookies, otherwise you cannot get into the site. Jim
I'm a new subscriber and new to canning - I haven't even started yet. We're moving in June so I plan to start once we're settled in our new house. Your videos have been invaluable to me - thank you! I think your students were very lucky to have you as a teacher - you make everything so easy to understand and so interesting!
Welcome to our channel! We are so glad you found us. Thank you for your kind words and good luck with your move. I hope all goes well and that you can begin your canning adventure soon.
Thank you so much for this video. I have wanted a steam canner for the last couple years, but it just wasn’t in my budget and I couldn’t justify buying it on a credit card as it wasn’t a necessity. God bless you Rose.
Very good explanation of steam canning. I have a 16 quart heavy stock pot and also Grandmothers granite water bath canner. I'm set for the season. Thanks again Pam.
Thanks for your very good research. We have always been instructed not to put glass jars in a canning vessel without a rack. So it might be a good idea to put a canning rack in the bottom of the pot so the glass jars are not in danger of fracturing. Then put another rack on top of the jars like you showed us. Thanks again!
Videos from people living the traditional ways in eastern Europe and ex-Soviet Union countries often put a folded tea towel in the bottom of the water bath canner instead of using a rack.
My steam canner has a hole on each side of the lid when the steam comes out about 10 inches long that’s when you start your timer for 15 minutes for quarts and 10 minutes for pints. When the time is up, you shut the burner off and set it for another five minutes. When the five minutes is up, lift the lid up carefully so the steam don’t hit you and take the jars out.
I figured this out last summer when I was looking at the stem canner to buy. I took my regular water bath canner and flipped the rack like you showed for the stem canner over. Filled water to just right below where they sit and set the jars on top of the rack. It even holds more jars that way. waited till it started a full rolling boil and started counting. I have had less syphoning doing it this was also.Thank for the video makes me feel better knowing you approve.
Will the bottom glasses be okay without standing on a trivet. I always thought that bare glass on the bottom of the pan invites breakage? Or is that just for canning at higher temps 🤔
@@kimmcvitty3580 A tea towel doesn't allow water to pass through it, so it lifts randomly and wildly off of the bottom of the pot. I might knock the rack around and bump the jars together or even knock them over. BTDT with a water bath canner. :(
If you happen to see this, is there a minimum size pot and minimum number of jars in water bath canning. I’m trying to learn and get the courage to do it. You are an excellent teacher and I feel confident in your scientific approach.
Hi lovely Lady. Thank you for this video which accomplished 2 things for me: #1 demystifying the process into specific principles with the science behind each principle #2 making this food preservation method accessible without having to fill our kitchens with yet more tools that may have overlaps and redundancy with common multipurpose tools. Do you have any thoughts on using the steam function on my Instant Pot Max? I have the same model you use for canning. Many thanks and keep sharing the science with your audience 🙏🙏
You would have to use the accessory Glass lid for Instant Pot, and set it to boil using one of the settings and watch it. But it’s all a maybe until we could figure it out. Possible? Yes. But we need proof of concept.
Thank you! USDA says for steam canning that pressure should not be used. So I think steam canning is out for the Max. If we were to raise the rack so water fit under it I think it would not be tall enough to accommodate the jars.
@@firequeen2194 Half pints might still be too tall, depending on exactly how high it needs to be raised. If still on top of 4 oz jars, then probably only fitting certain Weck jars, the Kerr squat half pints (maybe you meant those actually), or just more 4oz jars. I was pondering this too as I watched. The problem would also be if you need more water volume even in the IP Max than that would give. Also obviously using the glass lid, not the pressure lid. I have a few racks for the IP Max that are too tall for pints, but at least they aren't rickety like the rack that came with it.
I use my Pressure canner without the Jiggler and add a quart more water for high acid foods, I just wait for the other plug to pop up and then start my timing. And I elevate the jars above the water.
if you use an elevated rack, like you do here, in the bottom of your presto stovetop pressure canner, you can just let it vent steam for 10m and then without blocking the vent pipe, that is, without adding the weight/jigggler, just start timing. that way, the presto is also a steam canner.
I have that same harvest canner. I was just looking at steam canners, but really can't spring for one at the moment. Never even thought of turning that rack upside down. Whew! That'll save a few hundred gallons of water this next year. I'm going to try turning it into a steam canner on some grape jelly from the grape juice we canned this fall. Thank you!
I just came upon this video and it is very timely for me. (at 77 I'm just learning the canning process). I would like to run something by you. Way back in my childhood my mother had a Presto pressure cooker that she used to can in and cook in on occasion. It had a rack that just fit down in the cooker but also it had 4 longish screws the would elevate the rack - I never really watched her canning but I do remember she used to screwed (and nuts) for elevation and put water under the rack - - could she have been steam canning way back the the later 50's/early 60's?
That could be, but Pam has a 23 QT Presto that she has had for decades, and it has a two racks, but has never mentioned anything about screws for elevation. Welcome to our channel. Jim
I have seen on Amazon racks which have L shaped legs. They're supposed to be used for steaming something like fish. All you have to do is match the diameter of the rack to your pot. One thing to take note of is that because there is less water in a steam canner, you have to be careful of running out of water. Longer processing times need to be watched as to can't top up water once processing has started.
@@RoseRedHomestead Don't you think that was important informationn that you should have included in your video...along with the fact that according to any steam canner I've ever seen it states that you should wait 5 minutes after processing time is complete before removing the lid????? Leaving out critical information is just as dangerous as giving misinformation.
I will add my two cents. You are far better off using a pot with a lit that fits properly such that steam only escapes through the vent and not around the edges (once turned down from high to the lowest point where steam is still produced). This is the reason Pam's first Harvest Canner's temperature indicator appeared to not work properly. The indicator was fine but didn't reach the right spot because either the lid or the pot was somehow out of round and the steam was all escaping from under/around the lid. For that reason, when I saw the video where she talked about all of the steam escaping I knew her situation was not as some who are at altitude extremes and fall outside the norms for the indicator, but that she had a problem with either the lid or pot having been dented out of round in storage or shipping. That is why I sent her a replacement canner. Steam canning with a lid that doesn't fit properly and allows steam to escape under/around is a far from ideal situation as that same gap allowing the steam to escape is also allowing air lower than steam temperature into the pot. This shouldn't cause major temperature fluctuations, but you will not know unless you have two vent holes in the lid (one to let steam escape and one to put your instant-read thermometer in. This is why a pot with a properly fitting glass lid with two steam vents is ideal. (FYI, the extension office system has put out a memo as to why a regular pot should not be used for steam canning. As we were producing steam canners long before they finally tested and released their findings, we know they don't have the bandwidth and their team is dwindling, so....) A little more about steam canning efficiency. Not only are you using less water and so the steam brings the temperature inside the canner up more quickly, but you are also turning down the heat on your stove to hold the steam steady. Turning your stove down from high uses less energy. With our canner, and most pots with properly fitting lids, when the stove temperature is on high, the force causes the lid to move around and that is why you have the spitting, etc. under/around the lid and that is also why my instructions tell you when that happens you're almost ready to start timing so turn the temperature down. If you don't take that step of finding the sweet spot of the lowest setting on your stove that still produces a steady stream of steam, you may run out of water sooner than all of our (and the USDA's) testing making your longer recipes (such as some tomato recipes) unsafe when the water runs out. Also, you can purchase the rack that comes with the Harvest Canner by itself. Search on Amazon for VKP1056.
Thank you for your comments. I was also concerned that steam escaping around the lid was allowing air in. I have the Harvest Canner and if there is steam escaping around the lid I turn the heat down and start timing after that steam escape (and air intake) stops. That point also coincides with the gauge on the lid reaching the max for my location, so I'm assuming your gauge is measuring steam pressure and not just "is the water boiling".
@@keG1494 first, it's an indicator and not a gauge. I'm not an engineer, so I can't explain the difference between the two, but the owner of our company is he's made it clear this is an indicator. :) What it's measuring is not pressure, but temperature. Once the canner is filled with steam, the temperature cannot increase. The only way to increase temperature past the point of steam is to pressurize it.... hence the reason low-acid foods can be canned under pressure, the temperature is then hotter than steam. So you are partially right that the indicator is not measuring the water boiling, but it is measuring the steam. I hope that helps clarify a bit.
Thank you for providing so much factual information and practical steps for preserving food and for all the free resources you compile and make available on your website. Your videos, books and free documents have helped educate me immensely as I had zero knowledge of how to do any type of food preservation (other than freezing). I am now canning, dehydrating and freeze drying food! With much appreciation and many thanks to you, Jim and your siblings and children.🤩🥰 💖
Pam And Jim. Thank you for this video. Love from South Africa. I have been watching alot of your videos, and I really would like to can some food, but honestly I was so scared on the process n the price n equipment because I can't afford all that. But I do have large stainless pots. AMC. SO I so happy n hopefull now, to learn more, thank you. Any advice will be great full to a scared new beginner with just a pot n stove 😂❤. GOD BLESS YOU ALL 🙏
I use my pressure canner to steam can my high acid foods in as well as my electric canner. Doesn't matter if the jars are in a little bit of water in the bottom or not, it still does the same thing. People in other countries don't even cover their jars completely with water when water bathing their high acid foods and still have the same outcome. Only difference with those is you lock your lid and leave the weight regulator off or vent pipe open for steam to escape. Once steam is escaping good usually after ten mins you start your water bath time anything with a water-bath time of 45 mins and under as you don't want your pot to run dry. You can lower the flame down a bit to avoid running pot dry but just make sure you can hear it boiling and the steam is still coming through the vent hole the entire process. I've never had any issues with using either one. Glad you shared that information for others though as some won't just believe anybody which is a good thing. I believe people should always always do their own research. Plus, another good reason to share which keeps people from actually canning is they think they need all this special equipment to get the job done and it keeps them from even starting and some folks could really use this information to help save $$$ and put up for their families too. Some don't have the dollars, to buy all "unnecessary high dollar gadgets." We have to teach each other that there's many ways, and safe ways to get the job done. Thank you for sharing this is great information for others to see.
I use a springform pan (ring only) and a pizza pan (with holes) to elevate my jars to steam can . Works great to give it the elevation for the 3 litres/quarts of water!!!! Thank you so much for the work you and Jim do!!!
what a great idea, thanks!
I also use pizza pans with holes, and another one I have is like a screen. I use them for the second layer in my Presto and the other in a smaller batch kettle for jams etc. Saved me about 20$ each. I bought mine at a restaurant supply store. They come in every size one can imagine! They are awesome.
If we just think a bit, we can be pretty crafty! 😉😉
Great idea!!! Thank you for sharing this. God bless you sister.
I learned something today. I had never heard of steam canning. I also have the Ball water-bath canner with the rack I can invert. Can I just arbitrarily steam bath anything I would normally water bath?
Great idea am going to try that
Wow! Pam - you are a canning encyclopedia. Your science background is invaluable! I am a science person, and I learn so much from you. I can’t wait to try this steam canning to save on water.
So glad you found it useful information!
I just love listening to you, "teach" me 🥰.
I wish you could teach me to sew! 😆
I always enjoy “class time” at the RoseRed “schoolhouse”. I would have enjoyed you as a science teacher too. You always explain it so we can all understand. Thank you for sharing your knowledge and your generosity! And thanks to Jim for making it all come together with the video!
To everyone: Be Blessed and Be a Blessing
Thank you so much for your kind words. We really appreciate that.
OMG....you are the best and just saved me 60 plus dollars
I love it when you start off a video with “I’m so excited about this!” Then you get that smile that confirms it! Great video as usual, Pam. We can always count on you for accurate, well researched information!
Pam, you and Jim are so kind and conscientious, making sure we will be doing things safely and properly. Thank you both for your work and dedication. God bless you.
I often wondered if I could use my pressure canner as a steam canner by elevating the rack with the ring from a springform pan and start time when the steam is steady, such as when we steam for 10 minutes before adding the pressure weight. I'm ecstatic that this confirms that I can. No more transporting of a large heavy potfull of water. 😁 My pressure canner becomes a double duty appliance and even more worthy of the space it takes up in my kitchen. Thank you so much for your scientific approach and contribution to safe and responsible canning tutorials.
Good idea with spring form pan ring.
I do this....
@@jenniferr2057 You're not alone.....
Perfect! And great improvisation with the springform pan! Thanks for sharing.
Awesome! I even have the glass lid with the steam hole for mine 😃
Love this method of canning, no need to spend the big $$$ on a special canner, just use your water bath canner with the rack turned upside down 😉 it works perfectly.
This crop is very fortunate to have Pam and Jim. Your dedication and hard work show in every presentation.
Okay, what the heck says I. Tried it with some grape jelly. Used my normal water bath canner, flipped the basket over and put my pressure canner rack on top of that. Added three quarts of water. Worked perfectly. Recipe prepared for normal water bath canning. Processed for 14 minutes (elevation) after rolling boil reached. Flame out, wait 5, remove lid and ALL jars (10) instantly sealed. LOL, I've never had that happen before. Logically this has to work. Once water reaches boiling point it will never get any hotter because it turns to steam. Therefore steam is the ultimate temperature without some way to "superheat" it. Physics....
Okay. I decided to experiment some more. I started with cold water in the canner, cold water in an 8oz jar with a cheapo thermometer stuck in it. Not as scientific as Pam but whatever. Within 6 minutes the water in the canner was at a rolling boil. Within 11 minutes the water in the jar was at 200 from a cold start! Never did get above 200 but I'm blaming that on the thermometer (Dollar Store). At 2500 feet water is supposed to boil at 207 degrees, I'm at 2625 feet ,so yeah, I feel good water bathing cooked jams and jellies like this...
The first steam canners had no gauge and they worked very well.
I agree. I had one of those gauge-less steam canners and used it for years for for jams, jellies, salsas, relishes and tomatoes.
When steaming tamales we put a penny in the water (bc we can't see the water through the tamales) to hear when it starts boiling. It will make some noise before a full boil but you know when it's boiling when it's really rattling. Could practice listening before with the penny in just water if you were worried about it. Works for us!
This helped me so much. I was just about to purchase a steam canner from Amazon. After watching this video, I learned that my water bath canner , like the one you demonstrated with, could be used as a steam canner. Thanks.
So glad I didn’t just spend $50 on a steam canner. When I was looking at it and I thought can I use one of my own pots. Thank you so much for this video I always trust your videos. I do my own research too but I go to your videos for reassurance as well.
What you are saying is true to a point. The issue arises when going higher in elevation because the water then boils at lower temperatures. The purpose of those little green indicators is to compensate for the lower boiling points allowing the temperatures in the canner to reach 212 degrees as at sea level, in spite of when the water starts to boil.
Actually, if you closely look at the gauge on the canner, it shows the three “green zones” starting at lower temperatures when the elevation increases. Water can never get hotter than the boiling point at any elevation because it will turn to steam. Pam is totally correct (as usual.)
Yes this is what I have done. Dont have room for the extra clutter of big pots and contraptions.
Thank you, Pam! I sent even more people to you when they said to me that they wanted to can but were afraid. I tell them that you will tell them what is safe, what is not and WHY, and that you will give them confidence, as you did for me, (and so many others.)
I am wondering the same thing. I would think we could use the instant pot as long as we see the steam escape through the valve and use the proper process. Your thougts, Pam?
Steam canning uses no pressure, so if you can elevate the jars, place the glass lid on the Instant Pot instead of the pressure lid, it could work.
Thank God! This is what I've been thinking since steam canners became popular (again)
Glad it was useful for you.
I loved this video! Just finished canning some cowboy jalapeno peppers using your method. I'm an engineer by trade and I never understood WHY the submerged method was required - and WHY the special steamer was needed either! Thank you so much for taking the time to explain and demonstrate. I watched three other "steamer" videos and all of them show the jars sitting in water - your method is correct and you do an awesome job explaining it.
Thank you for watching our videos. Jim
We just found your channel several days ago, and boy oh boy am I glad we did - your videos are so thorough and detailed, and we are getting quite the education watching through them. You've obviously been a teacher in your lifetime, and a very good one at that. Thank you 💙✨
I just learned of steam canning recently. Thanks for the tip on how to avoid buying one. I already have 2 pressure canners and waterbath canners, I am glad I don't have to buy anything new!
Thank you so much for this video. I’ve been researching steam canners because I burnt myself badly last time I used a water bath canner. This just looks so much safer and simpler. I’m subscribing so I can research your expertise when needed.
Thanks for subscribing. Please be safe with your canning. Jim
I’ve been using a regular stockpot for steam canning for a few years now, it really does work very well. A few things: you should have a rack below the riser jars so they’re not directly touching the bottom of the pot. Also, a glass lid is unnecessary. As long as steam is freely flowing from under the lid you know the water is boiling strongly. Even if you can see that the water is boiling you need steam flowing out of the canner to guarantee the temperature is correct, so visual confirmation of boiling is neither necessary nor sufficient.
Thanks for the benefit of your experience.
My presto induction canner is in essence a steam canner. If I put the jars on the plate that comes with the canner on the bottom inside, I get siphoning every time. I suspected that the induction plate that is attached to the canner on the outside, on the bottom was getting too hot, making the jars too hot, thus siphoning. So I bought plates on Amazon with legs to elevate the jars off of most of the water. No more siphoning. Plus the second rack in my 23qt Presto is always being steamed no matter if I use an elevated botton rack or not.
I used my pressure canner with no weights on it. When the steam started coming out that pipehole the weight would otherwise sit on, im at sea level, so i started my timer for 20 minutes...10 to be sure everything is at temp and 10 more for the processing time.
Easy peasy. Thanks for taking the guess work out of this for us
Great! Make sure that you are safe with your process. Jim
@@RoseRedHomestead well that was for the steam process for applesauce with plenty of malt vinegar and cranberries in it, so hopefully it's all good 🤞
I use my Presto pressure canner. Once it starts venting I turn it down. Leave it high enough that the safety stays up but isn't venting full blast.
I’ve got 6 jars of pepper jelly steaming away in a pot !! Thank you so much.
What a wonderful idea. This one of those situations where I think, “Why didn’t I think of that?” The only thing you have a question about with your proposed technique of putting the little jars on the bottom is, we are always told not to put glass jars right on the bottom of the pan to avoid breakage. Could or should we put another separater or round rack under those little jars?
Pam-thank you so much. I just did a test using your instructions. It worked beautifully -test water in my jars were boiling. Thanks you saved me lots of wasted water and buying another gadget.
I would be lost without you. thank you for being there for us all. eddie Sanford FL.
I'm so happy you reviewed steam canning As opposed to water bath. In my mind I'm thinking water bath is better because the jars are submerged. Now I get it
Since boiling water and steam are the same temperature, it works either way!
Very good info .We can use our presto without the weight (jigler) win win
You could put canning lids on the bottom and then your metal plate
Thank you!! I didn't really want to spend more on a steamer! I have a great pot to do this method. Love all your videos ❤
Great info, I have the same steam canner. BUT when steam canning you MUST leave the lid on for five minutes before removing jars. That’s what the instructions manual states.
Yes! Definitely do this! I have found some things need even longer to cool before removing the lid. I was steam canning spiced pickled crabapples and took the lid off after 5 minutes and the liquid cam spurting out of the jars! I’d never had that happen before.
Thank you.
I really appreciate micro moment Mondays because I just don't have a half an hour to sit and listen. It's not that Pam is not an excellent instructor. It's just that I can't hold attention for that long. I wind up listening to those long lectures over and over and over.
Thanks for that feedback!
Thanks TEACH ~❤ I’m still working on that chugs chugga but it’s better; maybe every other load I have a jar that doesn’t seal but I’m beginning to think it’s the neuropathy in my arm and tension on my rings. I tried steam canning and similar results. Even water bathing it happens so I’m teaching my left arm how to do it because it’s been a slacker in the kitchen anyway.
It sounds like you are making ways to resolve the problem. Jim
Thank you for this educational video!!! I was just contemplating buying a steam canner and getting rid of my enameled waterbath canner.. thanks for saving me 60 bucks!!
I can see advantage of saving water AND for me it is a challenge to carry that heavy pot to the stove each time. As always excellent information and presentation-Thank you, Pam!
Thanks for watching! Jim
THANK YOU, THANK YOU, THANK YOU! I am DONE with Water bath canning; no more sticky jars. Hello steam canning. ❤
I was on a zoom live canning class last year with my local Cooperative Extension Service and they covered steam canning. I asked if we could use our own big pot for steam canning and they said a definite YES! As long as the tested guidelines are followed: high acid, processing time, and good set up with a rack and lid.
Just be sure to vent to get all the air out.
I’m really glad my coop extension is so active and does a lot of research.
👍🏻👍🏻
I do have the top hat type steam canner and I confess the gauge really never made sense to me.
Which extension program did you watch?
Excellent! So nice that your extension office is so pro active!
My first canning experience was water bath using my big stew pot. It worked perfectly. You don't always need fancy equipment.
THANK YoU I've been canning for 1 year now and you have been one of my "Must watch" video vlogger to watch when ever I start a new type of canning project... I live in Central NY
I’ve just been steam canning in my AA pressure canner and just leaving the vent open - not using the weight - and using the same times as would be used for waterbathing. I only really need it for cranberry sauce. Otherwise, everything I bottle is in the PC. I just put a three pieces of SS stock in the bottom of the PC to elevate the rack.
Thank you for showing us this. I can't afford to buy a steam canner at this time, so it's extremely helpful.
You're very welcome!
Yes, thank you very much!
Thank you so much; you just saved me from purchasing a steam canner. I’ve had one in and out of my cart several times over the past few weeks. And, although I like saving the money, I am almost more happy that
I have been saved yet another pot to store😅…thank you, thank you, thank you
So glad the information was helpful!
I just use my pressure canner for steam canning (just don’t put jiggler)
Me, too.
be sure the jars are elevated above the water! That is a great option.
I found some flat silicone trivets that I can use in my big pot to keep the jars off the bottom. Works great!
Pam and Jim...thank you both for all the wonderful education you provide. Your videos and books are a tremendous service to all of us. Deeply appreciate your work:-)
I appreciate your scientific AND logical approach to canning, and am excited to have found this channel. As a logical person I find myself wondering why it is important to elevate the jars above the water if the water and the steam are at the same temperature once boiling begins. If I use my Presto pressure canner with the regular rack and the two or three quarts of water usually recommended for steam canning, won’t I end up with the same result? Adding a little extra water may even ensure that the canner doesn’t boil dry, which seems to be a concern. Can you see any flaws in my logic?
I love Micro Moment Mondays - I learn so much - THANK YOU!
Thank you! Jim
Hi guys. I love it. You learn something new every day, well I am not sure of every day. I do know that every single time I watch you Rose I learn so much.keep on teaching. It's wonderful to learn. You both are very much appreciated ❤️. Take care and God bless
Thanks for sharing!! Jim
Who would of thought of making your on steam canner with what you have at home. Thank you for sharing this very informative video with us.
You are so welcome!
I thought this could be done. I'm not scientific like you, so I wasn't able to confirm my idea and I wasn't able to find any information about it. Thank you (& Jim) so much for putting together this video.
Glad I could confirm your thoughts. Jim
I’ve used empty tomato sauce cans to elevate the rack - just cut off both ends of the cans. Thank you for sharing your video, Pam.
good idea
That should work perfectly! Thanks for sharing.
What about tuna cans?
Bless you, Rose! There's nothing like the voice of experience and common sense! I was close to purchasing a steam canner but held off as steam canning seems like such a simple process. The other day I used my regular stock pot to water bath can orange marmalade, and having your video as reference will give me confidence that I can steam can using that same stock pot!
I'm glad to see somebody else calls Pam Rose sometimes.
I wish I'd have known this before I spend money on a Steam canner, when I already had a water bath canner. But if the gauge ever goes I'll know what to do now.
Pam, Wow and thank you!
You are a great teacher! Thank you! 🌷
You are welcome.
dont want to be picky but you actually cant see steam it is invisible , what you can see is the water vapor after the steam starts to cool when it hits the cooler air . if you look at right where it leaves the vent there is a small clear section that is the invisible steam then it turns to vapor and thats the part you can see .but all that aside keep up with the videos please i enjoy them and get a lot from them, thank you .
Wonderful! I’m pretty sure that many people appreciate this right on time information as much as I do. Gonna go remove the steamer I chose earlier out of my Amazon cart right away. Thanks so very much and may God continue to bless you!
I began wondering about turning my large pot into a steam canner when you were unpacking your new commercial steam canner. Thank you for coming up with a way to raise the rack above the waterline. And my suspicions have been soothed by your testing it out and measuring the temperatures. I was a cautious steam canner for years, and loved the convenience of skipping the long wait for a canner full of water to heat up.💖
I'm liking these micro moments! Thank you Pam and Jim!
Love from Ontario 💗🍁👍
Glad you like them! Jim
round cake cooling rack works well. small legs and stable.
Oh gosh. Your timing!! I ordered a steam canner yesterday. Just cancelled it. I will be doing this now. Thank you!!
Thank you,I am a frugal do it yourselfer. This is what I’ve been looking for.
I did not see your website at the bottom of the drop down!!!!!! Excellent information!!!! Thank you for sharing!!
roderedhomestead.com and click on Amazon Rosered, which will take you to Amazon Store For RoseRed Homestead and accept the cookies, otherwise you cannot get into the site. Jim
I'm a new subscriber and new to canning - I haven't even started yet. We're moving in June so I plan to start once we're settled in our new house. Your videos have been invaluable to me - thank you! I think your students were very lucky to have you as a teacher - you make everything so easy to understand and so interesting!
Welcome to our channel! We are so glad you found us. Thank you for your kind words and good luck with your move. I hope all goes well and that you can begin your canning adventure soon.
Amen to this. Love u Pam. Thank you. I can now start with Steam canning after much more learning. Of bottles ect. ❤😂
Thank you so much for this video. I have wanted a steam canner for the last couple years, but it just wasn’t in my budget and I couldn’t justify buying it on a credit card as it wasn’t a necessity. God bless you Rose.
So glad the info is useful for you.
Very good explanation of steam canning. I have a 16 quart heavy stock pot and also Grandmothers
granite water bath canner. I'm set for the season. Thanks again Pam.
Why can’t you use your pressure canner and omit putting the jiggler on? Assuming you elevate the jars above water level.
You could do that.
Thanks for your very good research. We have always been instructed not to put glass jars in a canning vessel without a rack. So it might be a good idea to put a canning rack in the bottom of the pot so the glass jars are not in danger of fracturing. Then put another rack on top of the jars like you showed us. Thanks again!
Videos from people living the traditional ways in eastern Europe and ex-Soviet Union countries often put a folded tea towel in the bottom of the water bath canner instead of using a rack.
Great video. It is good to know the "old fashion" way of waterbath canning if/when needed.
This is awesome. No worrying about water dropping to low below the lids.
My steam canner has a hole on each side of the lid when the steam comes out about 10 inches long that’s when you start your timer for 15 minutes for quarts and 10 minutes for pints. When the time is up, you shut the burner off and set it for another five minutes. When the five minutes is up, lift the lid up carefully so the steam don’t hit you and take the jars out.
So I seen just tonight at Menards you can purchase just the rack that comes in the waterbath canner for 9.99. The blue enameled canner was 29.00.
Sounds like a great solution.
I figured this out last summer when I was looking at the stem canner to buy. I took my regular water bath canner and flipped the rack like you showed for the stem canner over. Filled water to just right below where they sit and set the jars on top of the rack. It even holds more jars that way. waited till it started a full rolling boil and started counting. I have had less syphoning doing it this was also.Thank for the video makes me feel better knowing you approve.
Genius!
Thanks!
I am subscribing. You are a great teacher!
I wish there was a love button! I was about to buy a steam canner. Guess I don’t need to? Thank you so very much!
Glad I could help! Jim
You're amazing! I love the detailed information that you provide. Thank you for this video, as I did not want to purchase yet another canner.
So glad the information was useful.
Thanks for confirming my thoughts.havw a good day you two.
Do you need to put a flat rack on the bottom for the jars to be clear from the bottom so they won't break?
@@mawmaw1833 I asked the same question👍🏻
Will the bottom glasses be okay without standing on a trivet. I always thought that bare glass on the bottom of the pan invites breakage? Or is that just for canning at higher temps 🤔
If you didn't have another trivet, do you think a folded teatowel in the bottom of the pan might work?
@@kimmcvitty3580 I've heard of that before.
You could try any of these ideas. Someone else suggested empty tomato sauce cans which I thought was a great idea.
@@kimmcvitty3580 A tea towel doesn't allow water to pass through it, so it lifts randomly and wildly off of the bottom of the pot. I might knock the rack around and bump the jars together or even knock them over. BTDT with a water bath canner. :(
If you happen to see this, is there a minimum size pot and minimum number of jars in water bath canning.
I’m trying to learn and get the courage to do it.
You are an excellent teacher and I feel confident in your scientific approach.
Hi lovely Lady. Thank you for this video which accomplished 2 things for me: #1 demystifying the process into specific principles with the science behind each principle #2 making this food preservation method accessible without having to fill our kitchens with yet more tools that may have overlaps and redundancy with common multipurpose tools. Do you have any thoughts on using the steam function on my Instant Pot Max? I have the same model you use for canning. Many thanks and keep sharing the science with your audience 🙏🙏
That last question is an excellent question!
You would have to use the accessory Glass lid for Instant Pot, and set it to boil using one of the settings and watch it. But it’s all a maybe until we could figure it out. Possible? Yes. But we need proof of concept.
Thank you! USDA says for steam canning that pressure should not be used. So I think steam canning is out for the Max. If we were to raise the rack so water fit under it I think it would not be tall enough to accommodate the jars.
@@RoseRedHomestead even using the IP glass lid, on steam setting, with half pints? I may test it, 😉. I like my jelly and jams in half pints. 🤷🏼♀️
@@firequeen2194 Half pints might still be too tall, depending on exactly how high it needs to be raised. If still on top of 4 oz jars, then probably only fitting certain Weck jars, the Kerr squat half pints (maybe you meant those actually), or just more 4oz jars. I was pondering this too as I watched.
The problem would also be if you need more water volume even in the IP Max than that would give. Also obviously using the glass lid, not the pressure lid. I have a few racks for the IP Max that are too tall for pints, but at least they aren't rickety like the rack that came with it.
I use my Pressure canner without the Jiggler and add a quart more water for high acid foods, I just wait for the other plug to pop up and then start my timing. And I elevate the jars above the water.
All I can say is WOW and brilliant!! This saves on water and electricity on my stove! Thank you, Pam!
You are so welcome!
if you use an elevated rack, like you do here, in the bottom of your presto stovetop pressure canner, you can just let it vent steam for 10m and then without blocking the vent pipe, that is, without adding the weight/jigggler, just start timing. that way, the presto is also a steam canner.
Thanks so much. I HAVE LEARNED SOMETHING NEW AND VERY USEFUL.
Excellent! Thanks for sharing that.
Thank you thank you thank you
I have that same harvest canner. I was just looking at steam canners, but really can't spring for one at the moment. Never even thought of turning that rack upside down. Whew! That'll save a few hundred gallons of water this next year. I'm going to try turning it into a steam canner on some grape jelly from the grape juice we canned this fall. Thank you!
I just came upon this video and it is very timely for me. (at 77 I'm just learning the canning process). I would like to run something by you. Way back in my childhood my mother had a Presto pressure cooker that she used to can in and cook in on occasion. It had a rack that just fit down in the cooker but also it had 4 longish screws the would elevate the rack - I never really watched her canning but I do remember she used to screwed (and nuts) for elevation and put water under the rack - - could she have been steam canning way back the the later 50's/early 60's?
That could be, but Pam has a 23 QT Presto that she has had for decades, and it has a two racks, but has never mentioned anything about screws for elevation. Welcome to our channel. Jim
@@RoseRedHomestead I wonder if Dad came up with the screws and nuts - - I can see it in my mind and don't know if they came with the cooker?
I just found the same thing on Amazon - I will order them - comes in 3 pack of 3 different sizes -- woohoo
I have seen on Amazon racks which have L shaped legs. They're supposed to be used for steaming something like fish. All you have to do is match the diameter of the rack to your pot.
One thing to take note of is that because there is less water in a steam canner, you have to be careful of running out of water. Longer processing times need to be watched as to can't top up water once processing has started.
The USDA recommends no processing times over 45 minutes in a steam canner for that very reason.
@@RoseRedHomestead Don't you think that was important informationn that you should have included in your video...along with the fact that according to any steam canner I've ever seen it states that you should wait 5 minutes after processing time is complete before removing the lid????? Leaving out critical information is just as dangerous as giving misinformation.
Unnecessary criticism.
Good Morning . I'm happy to see I can make my own steam canner, which made me think about the Instant Pot. Why can't you steam can in an Instant Pot?
Thank you so much for this information! Your instructions are always so easy to understand. Bless you!
I will add my two cents. You are far better off using a pot with a lit that fits properly such that steam only escapes through the vent and not around the edges (once turned down from high to the lowest point where steam is still produced). This is the reason Pam's first Harvest Canner's temperature indicator appeared to not work properly. The indicator was fine but didn't reach the right spot because either the lid or the pot was somehow out of round and the steam was all escaping from under/around the lid. For that reason, when I saw the video where she talked about all of the steam escaping I knew her situation was not as some who are at altitude extremes and fall outside the norms for the indicator, but that she had a problem with either the lid or pot having been dented out of round in storage or shipping. That is why I sent her a replacement canner. Steam canning with a lid that doesn't fit properly and allows steam to escape under/around is a far from ideal situation as that same gap allowing the steam to escape is also allowing air lower than steam temperature into the pot. This shouldn't cause major temperature fluctuations, but you will not know unless you have two vent holes in the lid (one to let steam escape and one to put your instant-read thermometer in. This is why a pot with a properly fitting glass lid with two steam vents is ideal. (FYI, the extension office system has put out a memo as to why a regular pot should not be used for steam canning. As we were producing steam canners long before they finally tested and released their findings, we know they don't have the bandwidth and their team is dwindling, so....)
A little more about steam canning efficiency. Not only are you using less water and so the steam brings the temperature inside the canner up more quickly, but you are also turning down the heat on your stove to hold the steam steady. Turning your stove down from high uses less energy. With our canner, and most pots with properly fitting lids, when the stove temperature is on high, the force causes the lid to move around and that is why you have the spitting, etc. under/around the lid and that is also why my instructions tell you when that happens you're almost ready to start timing so turn the temperature down. If you don't take that step of finding the sweet spot of the lowest setting on your stove that still produces a steady stream of steam, you may run out of water sooner than all of our (and the USDA's) testing making your longer recipes (such as some tomato recipes) unsafe when the water runs out.
Also, you can purchase the rack that comes with the Harvest Canner by itself. Search on Amazon for VKP1056.
Thank you so much for the additional information!
So helpful. Thank you.
Thank you for your comments. I was also concerned that steam escaping around the lid was allowing air in. I have the Harvest Canner and if there is steam escaping around the lid I turn the heat down and start timing after that steam escape (and air intake) stops. That point also coincides with the gauge on the lid reaching the max for my location, so I'm assuming your gauge is measuring steam pressure and not just "is the water boiling".
@@keG1494 first, it's an indicator and not a gauge. I'm not an engineer, so I can't explain the difference between the two, but the owner of our company is he's made it clear this is an indicator. :) What it's measuring is not pressure, but temperature. Once the canner is filled with steam, the temperature cannot increase. The only way to increase temperature past the point of steam is to pressurize it.... hence the reason low-acid foods can be canned under pressure, the temperature is then hotter than steam. So you are partially right that the indicator is not measuring the water boiling, but it is measuring the steam. I hope that helps clarify a bit.
Thank you for clarifying!
Thank you so much for this very informative video. I love your logic and suspect that you do not suffer fools gladly!
You are welcome. Jim
Thank you for providing so much factual information and practical steps for preserving food and for all the free resources you compile and make available on your website. Your videos, books and free documents have helped educate me immensely as I had zero knowledge of how to do any type of food preservation (other than freezing). I am now canning, dehydrating and freeze drying food! With much appreciation and many thanks to you, Jim and your siblings and children.🤩🥰 💖
Pam And Jim. Thank you for this video. Love from South Africa. I have been watching alot of your videos, and I really would like to can some food, but honestly I was so scared on the process n the price n equipment because I can't afford all that. But I do have large stainless pots. AMC. SO I so happy n hopefull now, to learn more, thank you. Any advice will be great full to a scared new beginner with just a pot n stove 😂❤. GOD BLESS YOU ALL 🙏