More About Steam Canner Controversy

Jodie posted about the controversy regarding steam canners. I found a tidbit of info that unfortunately does not clear anything up (how helpful, eh?)

I happen to own the Back to Basics Steam Canner, a popular product sold in Utah stores. I have the 2008 instruction manual which includes this statement on page 2:

"Research scientists at Utah State University have tested steam canning and pronounced it as a safe and effective way for processing fruits, jams, tomatoes and other high acid foods."

However, the Back to Basics Steam Canner 2009 instruction manual does not contain that statement (at least that I could find).

NOTE: Utah State University Extension center has weighed in on this topic with a position statement against the use of a steam canner. It also explains the confusion regarding the statement made by the Back to Basics company.

Steam Canner Controversy

Well, I was all set to buy a steam canner when a friend of mine told me that they are not recommended. Have you guys heard this? Maybe some of you have but, being new to canning I had not. She recommended that I call the Utah State Extension office and ask them ( I had not heard of them either but now it's my new favorite place for all my canning questions).

They did say that they do not recommend them. I will quote now from a paper I got at their office.

" Steam canners are not recommended because processing times for use with current models have not been adequately researched . . . Due to the lack of definitive research into the safety of steam canning the Utah State University Extension program currently agrees with the USDA and National Center for Home Food Preservation recommendation against using steam canners. For those who still wish to use steam canners we: firmly advise against steam canning any low acid (e.g. vegetable) or borderline acid foods (e.g. tomatoes). Under processing these foods can lead to botulism food poisoning. For acid foods like fruits, jams or jellies we recommend following Dr. Mendenhall's six steps to successful operation of a steam canner. "

Here are his steps :

1. Place appropriate amount of water in the base. Place the perforated

cover over the base and bring water to a low boil.

2. Pack and fill jars. Secure lids firmly, but not over tight. Set each full

jar on the base and allow it to warm up while packing and filling

enough jars for one batch.

3. When the last full jar has warmed up for 1-2 minutes, place the dome

on the base and slowly(4-5 minutes) increase temperature setting of the

stove untill a column of steam 8-10 inches is evident from the small

at the base of the dome.

4. Begin timing the process, maintaining the column of steam following the

water bath canning adjustments for your altitude. Do not reduce

temperature setting of the stove. The dome should not bounce from the

base during processing.

5. When processing time is complete, turn off the stove and wait 2-3

minutes before removing the dome. Remove the dome by turning it

away from your face and body to avoid burns.

6. Allow jars to cool and seal. Remove metal bands and store jars in a

cool dark place.

I know this is a lot of information. Like I said some of you may already know this, but it was new to me. If you have any questions about this you can call the Utah State University Extension office. The Provo office number is 801 851 8460. The web address is http://extension.usu.edu.utah.

They also teach classes about canning and lots of other things. You can even call about lawn questions. It's a really amazing source of information.