Back To Basics Steam Canner Manual

Victorio steam canner steam gauge to ensure safe canning temperatures have been reached and are being maintained (Click to enlarge)Many people say that having a gauge does away with the constant worry of second-guessing yourself as to whether your column of steam is high-enough or solid enough. 1914 advertisement for a combination steam canner and roaster. “Interesting Westerners”. Sunset August 1914: 384. Southern Pacific Company, Passenger Dept. Licensed under Public Domain via Wikimedia CommonsIn the first decades of the 1900s, there was some confusion about the difference between the steam in a steam canner, and the steam in a pressure canner.Initially, this newcomer was referred to as an ‘atmospheric steam canner,’ so that it would NEVER be confused with the Pressure Canner.

The canner was called ‘atmospheric’ because the kettle is not sealed, and therefore the saturated steam inside it—not being under significantly more pressure per square inch than the air in the room outside—cannot get hotter than the boiling point of water in a utensil with an unsecured cover. Today, this piece of equipment is simply called a ‘steam canner.’ ” 13 Hertzberg, Ruth; Greene, Janet; Vaughan, Beatrice (2010-05-25).

Putting Food By: Fifth Edition (p. Penguin Publishing Group. Kindle Edition.In 1944, Virginia Cooperative Extension attempted to both clarify the difference, and ensure that people used them only for high-acid foods. The Extension also recommended extending boiling water processing times by one-third when translated to a steam canner:A steamer should never be confused with a steam pressure canner.

Most steamers have shelves for holding jars and a small amount of water in the bottom produces steam for processing. The time must be 1/3 longer in a steamer than in a boiling water bath. This method of processing is recommended for only fruits and tomatoes.” 14 Cameron, Janet L. Canning for the Home. Virginia Agricultural and Mechanical College and Polytechnic Institute and the United States Department of Agriculture, Cooperating Extension Division. Revised June 1944.

Page 6.From the 1950s onwards, interest in steam canning faded along with interest in canning generally.Interest in steam canners was reborn in the 1970s, during America’s first energy crisis. To test the market, a few steam canners were advertised on the market again. Consequently, “in the 1970s there was some research into steam canning and low water level water baths (where the water didn’t cover the lids) because the first energy crisis had hit and there were concerns about how much energy pressure canning used, but the research was never completed.” 15 Andress, Elizabeth. “History, Science and Current Practice in Home Food Preservation.” Webinar. 27 February 2013.The research was never completed because the initial research wasn’t deemed reliable enough to be built upon: “In the 1970s (low-water water bath studies), they modified the typical situation enough in their data collection that thermal processing experts do not believe that the data they came up with would reflect what people would actually be doing at home and so they couldn’t endorse the recommendations from that study.” 16 Andress, Elizabeth. “History, Science and Current Practice in Home Food Preservation.” Webinar.

27 February 2013. Accessed January 2015 at the 1980s, the University of Massachusetts also looked at steam canning. Here is the abstract from the paper that was published:A comparison was made between steam canner and other conventional methods of home canning such as boiling water bath and pressure canner at 5 and 10 lb. Several heat penetration studies were done and the processes were evaluated using sound thermobacteriological and mathematical basis. Only acid products such as tomato juice, tomatoes and apple sauce, were considered in this investigation.

The final process times calculated for the three products and the come-up time needed for each equipment, indicates that steam canner method may be more efficient than other methods for home canning of acid-food products.” 17 Ramakrishnan, T.V. Comparison of Steam Canner Processing with Other Methods of Home Canning. Journal of Food Processing and Preservation.

Steam Canner Back To Basics

Volume 11, Issue 1, pages 43-61. March 1987.Utah State found itself in the middle of controversy about the canning method:There have been numerous questions concerning the safety of steam canning for more than 80 years.

Unfortunately the issues still remain unresolved. Mostly due to the absence of definitive research.

Utah State University has been placed in the middle of this imbroglio because a Salt Lake City steam canner manufacturer cites that its products and processes have been tested for safety by Utah State University’s Dr. Von Mendenhall. 18 Nummer, Brian A. Using a Steam Canner. Utah State Cooperative Extension.

Back To Basics Steam Canner Manual Pdf

6 September 2005. Study was done in 2005, in California 19 Samida, M., L. 2005. Home processing of tomatoes and other acid foods in flowing steam and hot water bath canners. Trends 25:178–181, but the results were not accepted because the researchers committed some basic mistakes which doomed the study from the start:In 2005, researchers in California concluded that both the ASC Atmospheric Steam Canner and BWC Boiling Water Canner could be used to safely can high-acid foods. However, these researchers failed to follow recommended home-canning procedures, thus leaving unanswered the question as to the efficacy of the ASC for home preservation of high acid foods. The authors identified a target temperature of 180°F at the center of the product and concluded that foods reached the target temperature regardless of the type of canner used.

Thermal process calculations were not performed. Unfortunately, flaws in study design and execution, such as failure to determine the cold spot in each food product prior to thermocouple placement, use of the BWC without a lid, and failure to follow recommended guidelines (e.g., cold-packing of applesauce, placing jars of peaches and tomato juice into water pre-heated to 212°F) led to lack of acceptance of this work by home canning experts.” 20 Paola Willmore, Mark Etzel, Elizabeth Andress, Barbara Ingham. Home Processing of Acid Foods in Atmospheric Steam and Boiling Water Canners. Food Protection Trends, vol.

150-160, May 2015. Pp 157 – 159.In 2011, a joint effort began between the University of Wisconsin and the University of Georgia to produce a published, USDA recognized guide to home steam canning.Dr. Ingham and Paola Flores at the University of Wisconsin-Madison are investigating the efficacy of steam canners. Through their work, they hope to resolve issues surrounding steam canners by developing safe steam canning processes and writing a consumer guide to steam canning. They anticipate publishing by the end of 2014. For those consumers who still wish to use steam canners, regardless of recommendations to the contrary, we very strongly advise against steam canning any low acid foods.” 21 Canning Controversy: What About Steam Canners?

Clemson University Cooperative Extension Service. Clemson University, South Carolina. Accessed January 2015 at work was partly funded by a National Integrated Food Safety Initiative (NIFSI) grant awarded in December 2011. 22 NSAC Blog entry 9 December 2011. Accessed May 2015 at January 2015, Utah State University Extension quietly announced on its home page that it had tested steam canners and found them to be safe and adequate for jams, jellies and fruits if used according to instructions and safe canning procedures.

Utah State University Extension home page for “Food Preservation & Canning”. Accessed January 2015 at that Utah’s advice ended up being a bit more restrictive than the guidelines which were to end up being announced later that year in June. But perhaps because Utah State was already tainted by the controversy, their announcement didn’t seem to bear much weight, anyway.The University of Wisconsin research with guidelines endorsing steam canning was released on 24 June 2015. Further ReadingLinda J Harris. University of California, Division of Agriculture and Natural Resources. Publication 8573. Sept 2017.Steam Canning.

In: Andress, Elizabeth L and Gerald Kuhn. Critical Review of Home Preservation Literature and Current Research. Athens, GA: University of Georgia, Cooperative Extension Service.

1983.Paola Willmore, Mark Etzel, Elizabeth Andress and Barbara Ingham. Food Protection Trends, Vol 35, No. May / June 2015. 150–160.ShoppingThese links are just provided to help you plan the right steam canner that would work with your stove.The “Back to Basics 400A 7-Quart Aluminum Home Steam Canner” has concentric rings (waves) on its bottom.

Consequently it will not work with smooth stove tops. 1.↑Ziedrich, Linda. The Joy of Pickling. Boston: Harvard Common Press. She went to to say that she had to object to them because the USDA did, but that concern has been addressed as of June 2015.2.↑Andress, Elizabeth. “History, Science and Current Practice in Home Food Preservation.” Webinar. 27 February 2013.

37:36 Accessed January 2015 at from Walmart site. Accessed May 2015.4.↑Back to Basics Manual. Focus Electrics. Accessed August 2017 at Stainless Steel Multi-Use Canner, VKP1130 manual. Page 86.↑Ingham, Barb. Using an Atmospheric Steam Canner. University of Wisconsin Extension Blog Posting.

24 June 2015.7.↑Ingham, Barb. Using an Atmospheric Steam Canner. University of Wisconsin Extension Blog Posting. 24 June 2015.8.↑Ingham, Barb.

Using an Atmospheric Steam Canner. University of Wisconsin Extension Blog Posting.

24 June 2015 at Stainless Steel Multi-Use Canner, VKP1130 manual. Page 9.10.↑Dr Barb Ingham to Healthy Canning. 16 August 2019. Email on file.11.↑Dr Barb Ingham to Randal Oulton. 23 October 2017.

Email on file.12.↑Ruth; Greene, Janet; Vaughan, Beatrice (2010-05-25). Putting Food By: Fifth Edition (p. Penguin Publishing Group. Kindle Edition.14.↑Cameron, Janet L. Canning for the Home. Virginia Agricultural and Mechanical College and Polytechnic Institute and the United States Department of Agriculture, Cooperating Extension Division. Revised June 1944.

Page 6.15.↑Andress, Elizabeth. “History, Science and Current Practice in Home Food Preservation.” Webinar. 27 February 2013.16.↑Andress, Elizabeth. “History, Science and Current Practice in Home Food Preservation.” Webinar.

27 February 2013. Accessed January 2015 at T.V. Comparison of Steam Canner Processing with Other Methods of Home Canning. Journal of Food Processing and Preservation. Volume 11, Issue 1, pages 43-61. March 1987.18.↑Nummer, Brian A. Using a Steam Canner.

Utah State Cooperative Extension. 6 September 2005.

2005. Home processing of tomatoes and other acid foods in flowing steam and hot water bath canners. Trends 25:178–18120.↑Paola Willmore, Mark Etzel, Elizabeth Andress, Barbara Ingham.

Home Processing of Acid Foods in Atmospheric Steam and Boiling Water Canners. Food Protection Trends, vol. 150-160, May 2015.

Pp 157 – 159.21.↑Canning Controversy: What About Steam Canners? Clemson University Cooperative Extension Service. Clemson University, South Carolina. Accessed January 2015 at Blog entry 9 December 2011. Accessed May 2015 at https://sustainableagriculture.net/blog/food-safety-grant-awards-2011/. I just looked at what steam canners are available on the American market and I noticed you can buy the top or lid for a steam canner by itself for approximately 25.00 US$. Since the steam canner doesn’t seem to require any gaskets or other ways of making the pot “steam tight” what is to stop someone from using the top with a regular pot that you have already?I guess the research into that would involve many measurements to see if my pot and their lid fit together perfectly and create the proper amount of height.I pressure can and own several All American Pressure canners and they are worth every penny.

I want to mull over the concept of steam canning in a pressure canner. I suppose I could find/buy that special looking rack for the steam canner separate once it becomes clear that you can steam can in the pressure canner. I hate to have every canner that comes out to look for ways to use the canners I have in multiple ways.The best thing about steam canning is the shortened times. I hate to water bath can but the natural pectin in jellies is too delicate for the heat of the pressure canner so a steam canner would be perfect. Thanks for the article. I learned something new. Hey Randal,First off; awesome website.

I’m a big fan! 🙂 I have recently (2 years ago or so) started canning, have a science background and was looking for a robust reference for canning on the web that relies on facts and promotes safe canning methods; found it!Alright, this being said; before reading this article, I had NEVER heard of steam canning (and I read a lot on the topic in the past 2 years or so). I’m part of several Facebook canning groups and have attended canning classes (yes, these exist) and steam canning is NEVER mentionned or doesn’t seem to be used or recommended by anyone I know or mentionned in any canning books I’ve read.

It looks like it has only benefits over water canning What gives? Just curious to hear your thoughts. This whole subject/method is new to me.

I’m so excited by it!I have a flat-top induction stove. I have been using my biggest stainless steel,heavy bottom stock pot for WB processing. I’m going to figure out how touse it for this steaming method. To be honest, I’m not too worried about it;jams and pickles were not processed in the past and we all lived. I knowthere are places in the world that are not as uptight as we are here in N. America.I’m sure this will be a fine method for me.Thank you so much for introducing it to me! Hi Maija, yes steam canning is great.

Just one comment, “we all lived.” Actually however much people say that, it’s sadly not actually true! Lots of people got sick, so much so that today many people still have a healthy distrust of home-canned goods because of the bad-rep they acquired from improper processing. Many a person left the Thanksgiving table only to have a case of “Dehli belly” in the next 24 hours owing to food poisoning from home canned goods. Bravado is nice in some things but has no place when it comes to feeding other people.

Here’s a list of the people who didn’t live. Hi Sheila, I think what Healthy Canning does best is assemble and pass on to people information about what reputable sources say on how to do things.For assessing what to do about deviations from that, we refer people to Master Food Preservers who have been trained in such things.

Here’s a facebook page for a really helpful group of them from California who will help people from anywhere:. Post your question there, and you will get an answer fast.In the future, perhaps consider Minnesota Mix — tomato, celery, green pepper and onion — which is tested safe for water-bath / steam canning. Hi Christine, lucky you to have got hold of an All-American in the UK. Where do you get your canning supplies from — jars, lids, etc?I don’t think you could.

I’m going to leave it at that as I don’t want to be in a position of “guessing.” You could contact Barb Ingham at the University of Wisconsin by email and ask as she is the one who led the research team on it.I’ll email you the PDF of her study on it.What did you want to steam can? The USDA has pressure canning times for many plain fruits, btw. Hi Randal,Thanks for the pdf. I was thinking of steaming apple slices – we already water-bath them in a giant pan.I realised after posting that the gauge on the pressure canner is no good for steaming as the needle only moves above 100 deg c., whereas for steaming you need a gauge that shows temperatures below and above.I got the canner imported at great expense. The jars we have over here are a brand called Kilner – they are very widespread and used for jam making, but pressure canning is virtually unheard of in the UK.This is a great site – thanks for your efforts.Christine. Hi Christine, the rule is to use the processing time for the next tested size up, and never attempt to guess at a reduced processing time.

Read more here:I make sure to include in our household canning some single serving portions of things such as green beans, baked beans, chili, etc, for friends living on their own. Consequently, I do pressure can such things in smaller 250 ml (8 oz) jars for them.

I have to use the 1/2 litre (500 ml / 16 oz) processing time for those jars, but no one has ever complained about the food seeming overprocessed. Maybe they’re just thrilled to have healthy homemade food in their cupboard instead of endless take-away stuff from supermarket chillers!.JulieAugust 02, 2016 at 11:05 pm. Two part answer. Processing time for anything in home canning must always be continuous, never interrupted or stopped and restarted, so no, you couldn’t run the program twice. Secondly, only actual proper canners were tested and approved. There would be a whole host of issues with steam in a home oven space. If you wanted to you could contact the original researchers at Wisconsin and ask them, but I’m pretty sure they would have a bird and have to reach for the smelling salts even at the mere question: Sounds like a fantastic oven for cooking though, for sure — hope you are enjoying it!