Process in pure steam at 210-212 degrees F for the recommended time. Once preheated, place jars in canner and secure the lid. Place the rack in the bottom of the canner and fill with water until just over the rack. Hot or raw pack produce into hot jars and fill with hot liquid. Remember to modify the processing time depending on your altitude.Only ¼-pint, ½-pint, pint, or quart jars can be used.If the canner boils dry, the food is considered under-processed and can be unsafe. Regulate heat, as a canner that is boiling too vigorously can boil dry within 20 minutes.Jars must be heated before filling and can be hot or raw packed.The booklet accompanying the steam canner cannot be relied on to provide safe canning instructions. Find recipes for acid and acidified foods in our Preserve it! resources. Recipes made for a water bath canner can be adapted for a steam canner. A research-tested and evidenced-based recipe must be used.Foods must have a pH of 4.6 or lower in order to process safely.A few Things to Consider when using a Steam Canner. It also makes it easier to remove from the heat after processing is complete. This helps speed up the processing time as there is less water to heat. The steam canner uses less water than a water bath canner. Jars sit on a rack above the water-filled base. Steam canners may look similar to water bath canners or they may have a shallow bottom, a wire rack that holds jars above the base and a dome-shaped lid (see below). While steam canning was previously not an evidence-based practice, recently the University of Wisconsin published research indicating steam canning may be a safe home food preservation canning method for naturally acid and acidified foods. Steam canning is a quick and simple method of preserving produce using steam. Written by Abigail Lambert under the direction and review of Hope Kleine, former SDSU Extension Health Education Field Specialist.
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