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Steam Canning
Steam canning is an alternative to the traditional water bath canning method, using steam instead of water to process jars. This method can be quicker and more energy-efficient, while still safely preserving high-acid foods like fruits, jams, and pickles. It works by creating heat through steam, which reaches temperatures sufficient to kill bacteria and seal the jars, making it a great option for those looking for a faster canning process.
How Steam Canning Works
Steam canning uses a specialized steam canner that creates a consistent flow of steam around the jars to heat them. Unlike water bath canning, which submerges jars in boiling water, steam canning only requires the jars to be heated with steam inside a chamber. The heat from the steam raises the temperature of the food inside the jars, effectively sealing them and preserving the contents.
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Advantages of Steam Canning
Faster Processing Time: Steam canning typically requires less time than traditional water bath canning, making it more efficient for preserving small batches of food.
Energy Efficient: Since it uses less water and requires a lower volume of liquid, steam canning can be a more energy-efficient option, reducing the time your stove or canner needs to be on.
Better for Smaller Batches: Steam canning works well for those who want to preserve small batches of food, as it heats up faster and requires less water to operate.
STEAM CANNING
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Fold the handles of the jar rack inward, until they rest inside the rack. Turn it over and place inside the pot, so the folded handles sit on the bottom of the pot.
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Fill the stock pot with water. The water level should be just below the top of the jar rack.
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Preheat water to a boil.
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Follow the directions in an approved canning guide to prepare and fill the jars with the product you are going to process. Place your prepared jars on the canning rack. Place lid on pot and ensure the lid is properly seated on the pot.
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Turn your burner up so the water comes to a vigorous boil.
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As soon as the water is boiling, start your processing time. Be sure your processing time is from an approved canning guide to ensure you have a safe finished product.
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Adjust the burner so it maintains an even rolling boil throughout the entire processing time. Usually this will be much lower than where it was set for step 5 when the water was coming up to a boil. If the top lid is lifting up and /or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. You only need enough heat to maintain a slow rolling boil.
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When the processing time is finished, turn off the heat and let stand for 5 minutes with the lid on before removing jars. The lid MUST remain ON the canner during this time. This cool down period is necessary to ensure the jars are properly processed. Removing the lid or skipping this step entirely can result in under processed jars.
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Carefully remove the lid by tilting it away from you to avoid steam burns
WARNING
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The steam and water will be hot and can cause a serious burn injury.
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Use extreme caution while using your canner.
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Use hot pads or a jar lifter to remove the jars from the canner. Place the jars on a dry towel, cloth or cooling rack, in a draft-free area, leaving 2 inches of space around all sides of the jars. Let cool for 12- 24 hours.
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After cooling time is complete, remove the rings and check the seals by depressing the centre of the canning lid. If it pops back up, it is not sealed. Reprocess within 24 hours or refrigerate immediately and eat the contents within a few days. Store the sealed jars in a cool, dark place.
Tip: Only use if your tested recipe list steam canning as an option.
