Atmospheric Steam Canning is a safe alternative to Water Bath canning when processing high acid foods.
What is Atmospheric Steam Canning?
Atmospheric steam canning is a method used for processing naturally acid or properly acidified foods with a pH of 4.6 or below. It involves using an atmospheric steam canner, which consists of a shallow pan with a dome cover, to create steam around the jars. This method is suitable for high-acid foods such as fruits, acidified tomatoes, pickled products, jams, jellies, and preserves. The canner must be used with standard water bath canning procedures, jars, and lids, and the processing time should not exceed 45 minutes. It is important to follow research-based instructions and recipes to ensure the safety and effectiveness of atmospheric steam canning
Benefits of Steam Canning
There are many benefits of using a steam canner when processing high-acid foods.
- Weight: Steam canners are made out of lightweight aluminum, whereas water bath canners are usually made of heavy porcelain-covered steel.
- Energy Efficient: Requires less water (around 2 1/2 quarts) and energy compared to water bath canning.
- Faster Processing: Steam canning is quicker than traditional water bath canning, saving you time in the kitchen.
- Easy to Use: Steam canners are easy to use and require minimal maintenance.
- Safe: Steam canning is a safe method for preserving food, as long as you follow proper guidelines.
What is an Atmospheric Steam Canner?
An Atmospheric Steam Canner is a canning device made up of three main parts: a base, a rack, and a cover. The base of a traditional atmospheric steam canner is typically only three inches high. It contains a rack that sits inside to keep the jars elevated above the water level. The cover is dome-shaped and features one or two holes through which steam escapes. Some models also come with a built-in temperature gauge.
Types of Atmospheric Steam Canners
There are two tested atmospheric steam canners:
- Kitchen Crop VKP Brands Steam Canner – Fruitsaver
- Back-To-Basics Steam Canner
What Types of Food can be Canned Using Atmospheric Steam Canning?
Atmospheric steam canning is suitable for high-acid foods such as fruits, acidified tomatoes, pickled products, jams, jellies, and preserves.
It is important to note that the steam canner is not suitable for low-acid foods such as vegetables and meats.
The canner must be used with approved recipes for half-pint, pint, or quart jars, and the processing time should not exceed 45 minutes. It is essential to follow research-based instructions and recipes to ensure the safety and effectiveness of atmospheric steam canning.
Safety Tips when using an Atmospheric Steam Canner
- Since the amount of water in the canner base limits the processing times to 45 minutes or less, do not process beyond 45 minutes.
- Do not open the canner to refill the water while processing foods.
- Adjust the processing time according to your elevation following a research-based recipe.
- Use lids only once; you may reuse screw bands that are in good condition.
- Cool hot jars at room temperature away from drafts. Never rush the cooling process.
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Steps for Successful Steam Canning
- Fill the base of the steam canner with the amount of water recommended in the instruction manual.
- Wash canning jars and keep them hot until processing.
- There are two methods of packing food into hot canning jars:
- Raw pack is the process of packing raw, washed, prepared (peeled, cut-up, pitted or other) food into clean, hot canning jars, according to the recipe directions.
- Hot pack is the process of heating food and then promptly packing the food into clean, hot canning jars, according to the recipe directions
- Cover raw or hot-packed food with boiling water, hot liquid, syrup or juice. Use a plastic spatula, bubble freer or wooden spoon around the inside of the jars to remove air bubbles. Air bubbles can keep the jar from sealing.
- Leave the amount of headspace at the top of the jar, according to recipe directions. Headspace is the space between the top of the jar and the food or liquid. Headspace allows food to expand when heated.
- After food is packed into hot jars, wipe jar rims with a clean, damp cloth or paper towel to secure an airtight seal. Place the canning lid with the sealing compound on the jar rim. Screw the metal band down fingertip- tight to hold the lid in place. Do not overtighten.
- Place filled jars in a preheated steam canner. The water in the canner base should be 140 °F for raw-packed foods and 180 °F for hot-packed foods.
- Place the dome of the steam canner over the jars and turn the stove burner up until a full, steady column of steam appears out of the venthole.
- Slowly lower the heat to maintain the recommended temperature inside the canner. Refer to the instruction manual.
- Follow processing times from research-based recipes. Adjust processing times for your altitude.
- When processing time is complete, turn off the heat and tilt the dome away from you when opening to avoid being burned by steam. Let jars stand for 5 minutes before removing from the canner. Extreme temperature differences can cause jar breakage.
- Cool jars for 12 to 24 hours on a rack or towel away from drafts. After the jars have cooled completely, check to be sure all lids have sealed. Remove screw bands and check lids for a secure seal. Wash, dry, label, date and store jars in a cool, dry place.
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Steam Canning FAQs
Can I Double Stack Jars in Steam Canners?
According to the Wisconsin Extension office, who were involved in the steam canning research, while double-stacking jars in a steam canner was not tested, if you can ensure that you have a canner full of pure steam, then the principle should be the same as that for double-stacking when pressure canning. You should use perforated racks to provide stability and allow steam to flow evenly, and the upper jars should be “offset” from those below them.
Can I Process Recipes over 45 Minutes in a Steam Canner?
Since the amount of water in the canner base limits the processing times to 45 minutes or less, DO NOT process beyond 45 minutes (including the adjustment for altitude)
Can I Process Low-Acid Foods in a Steam Canner?
Do not use steam canners for low-acid foods like vegetables and meat. Those require a Pressure Canner to process.
Use only high-acid foods with a pH of 4.6 or below, such as fruits, acidified tomatoes, pickled products, jams, jellies, and preserves.