I use a springform pan (ring only) and a pizza pan (with holes) to elevate my jars to steam can . Works great to give it the elevation for the 3 litres/quarts of water!!!! Thank you so much for the work you and Jim do!!!
I also use pizza pans with holes, and another one I have is like a screen. I use them for the second layer in my Presto and the other in a smaller batch kettle for jams etc. Saved me about 20$ each. I bought mine at a restaurant supply store. They come in every size one can imagine! They are awesome. If we just think a bit, we can be pretty crafty! 😉😉
I learned something today. I had never heard of steam canning. I also have the Ball water-bath canner with the rack I can invert. Can I just arbitrarily steam bath anything I would normally water bath?
I use my pressure canner to steam can my high acid foods in as well as my electric canner. Doesn't matter if the jars are in a little bit of water in the bottom or not, it still does the same thing. People in other countries don't even cover their jars completely with water when water bathing their high acid foods and still have the same outcome. Only difference with those is you lock your lid and leave the weight regulator off or vent pipe open for steam to escape. Once steam is escaping good usually after ten mins you start your water bath time anything with a water-bath time of 45 mins and under as you don't want your pot to run dry. You can lower the flame down a bit to avoid running pot dry but just make sure you can hear it boiling and the steam is still coming through the vent hole the entire process. I've never had any issues with using either one. Glad you shared that information for others though as some won't just believe anybody which is a good thing. I believe people should always always do their own research. Plus, another good reason to share which keeps people from actually canning is they think they need all this special equipment to get the job done and it keeps them from even starting and some folks could really use this information to help save $$$ and put up for their families too. Some don't have the dollars, to buy all "unnecessary high dollar gadgets." We have to teach each other that there's many ways, and safe ways to get the job done. Thank you for sharing this is great information for others to see.
I will add my two cents. You are far better off using a pot with a lit that fits properly such that steam only escapes through the vent and not around the edges (once turned down from high to the lowest point where steam is still produced). This is the reason Pam's first Harvest Canner's temperature indicator appeared to not work properly. The indicator was fine but didn't reach the right spot because either the lid or the pot was somehow out of round and the steam was all escaping from under/around the lid. For that reason, when I saw the video where she talked about all of the steam escaping I knew her situation was not as some who are at altitude extremes and fall outside the norms for the indicator, but that she had a problem with either the lid or pot having been dented out of round in storage or shipping. That is why I sent her a replacement canner. Steam canning with a lid that doesn't fit properly and allows steam to escape under/around is a far from ideal situation as that same gap allowing the steam to escape is also allowing air lower than steam temperature into the pot. This shouldn't cause major temperature fluctuations, but you will not know unless you have two vent holes in the lid (one to let steam escape and one to put your instant-read thermometer in. This is why a pot with a properly fitting glass lid with two steam vents is ideal. (FYI, the extension office system has put out a memo as to why a regular pot should not be used for steam canning. As we were producing steam canners long before they finally tested and released their findings, we know they don't have the bandwidth and their team is dwindling, so....) A little more about steam canning efficiency. Not only are you using less water and so the steam brings the temperature inside the canner up more quickly, but you are also turning down the heat on your stove to hold the steam steady. Turning your stove down from high uses less energy. With our canner, and most pots with properly fitting lids, when the stove temperature is on high, the force causes the lid to move around and that is why you have the spitting, etc. under/around the lid and that is also why my instructions tell you when that happens you're almost ready to start timing so turn the temperature down. If you don't take that step of finding the sweet spot of the lowest setting on your stove that still produces a steady stream of steam, you may run out of water sooner than all of our (and the USDA's) testing making your longer recipes (such as some tomato recipes) unsafe when the water runs out. Also, you can purchase the rack that comes with the Harvest Canner by itself. Search on Amazon for VKP1056.
Thank you for your comments. I was also concerned that steam escaping around the lid was allowing air in. I have the Harvest Canner and if there is steam escaping around the lid I turn the heat down and start timing after that steam escape (and air intake) stops. That point also coincides with the gauge on the lid reaching the max for my location, so I'm assuming your gauge is measuring steam pressure and not just "is the water boiling".
@@keG1494 first, it's an indicator and not a gauge. I'm not an engineer, so I can't explain the difference between the two, but the owner of our company is he's made it clear this is an indicator. :) What it's measuring is not pressure, but temperature. Once the canner is filled with steam, the temperature cannot increase. The only way to increase temperature past the point of steam is to pressurize it.... hence the reason low-acid foods can be canned under pressure, the temperature is then hotter than steam. So you are partially right that the indicator is not measuring the water boiling, but it is measuring the steam. I hope that helps clarify a bit.
Wow! Pam - you are a canning encyclopedia. Your science background is invaluable! I am a science person, and I learn so much from you. I can’t wait to try this steam canning to save on water.
I always enjoy “class time” at the RoseRed “schoolhouse”. I would have enjoyed you as a science teacher too. You always explain it so we can all understand. Thank you for sharing your knowledge and your generosity! And thanks to Jim for making it all come together with the video! To everyone: Be Blessed and Be a Blessing
I love it when you start off a video with “I’m so excited about this!” Then you get that smile that confirms it! Great video as usual, Pam. We can always count on you for accurate, well researched information!
Pam, you and Jim are so kind and conscientious, making sure we will be doing things safely and properly. Thank you both for your work and dedication. God bless you.
I often wondered if I could use my pressure canner as a steam canner by elevating the rack with the ring from a springform pan and start time when the steam is steady, such as when we steam for 10 minutes before adding the pressure weight. I'm ecstatic that this confirms that I can. No more transporting of a large heavy potfull of water. 😁 My pressure canner becomes a double duty appliance and even more worthy of the space it takes up in my kitchen. Thank you so much for your scientific approach and contribution to safe and responsible canning tutorials.
I appreciate your scientific AND logical approach to canning, and am excited to have found this channel. As a logical person I find myself wondering why it is important to elevate the jars above the water if the water and the steam are at the same temperature once boiling begins. If I use my Presto pressure canner with the regular rack and the two or three quarts of water usually recommended for steam canning, won’t I end up with the same result? Adding a little extra water may even ensure that the canner doesn’t boil dry, which seems to be a concern. Can you see any flaws in my logic?
I’ve been using a regular stockpot for steam canning for a few years now, it really does work very well. A few things: you should have a rack below the riser jars so they’re not directly touching the bottom of the pot. Also, a glass lid is unnecessary. As long as steam is freely flowing from under the lid you know the water is boiling strongly. Even if you can see that the water is boiling you need steam flowing out of the canner to guarantee the temperature is correct, so visual confirmation of boiling is neither necessary nor sufficient.
My presto induction canner is in essence a steam canner. If I put the jars on the plate that comes with the canner on the bottom inside, I get siphoning every time. I suspected that the induction plate that is attached to the canner on the outside, on the bottom was getting too hot, making the jars too hot, thus siphoning. So I bought plates on Amazon with legs to elevate the jars off of most of the water. No more siphoning. Plus the second rack in my 23qt Presto is always being steamed no matter if I use an elevated botton rack or not.
Okay, what the heck says I. Tried it with some grape jelly. Used my normal water bath canner, flipped the basket over and put my pressure canner rack on top of that. Added three quarts of water. Worked perfectly. Recipe prepared for normal water bath canning. Processed for 14 minutes (elevation) after rolling boil reached. Flame out, wait 5, remove lid and ALL jars (10) instantly sealed. LOL, I've never had that happen before. Logically this has to work. Once water reaches boiling point it will never get any hotter because it turns to steam. Therefore steam is the ultimate temperature without some way to "superheat" it. Physics....
Okay. I decided to experiment some more. I started with cold water in the canner, cold water in an 8oz jar with a cheapo thermometer stuck in it. Not as scientific as Pam but whatever. Within 6 minutes the water in the canner was at a rolling boil. Within 11 minutes the water in the jar was at 200 from a cold start! Never did get above 200 but I'm blaming that on the thermometer (Dollar Store). At 2500 feet water is supposed to boil at 207 degrees, I'm at 2625 feet ,so yeah, I feel good water bathing cooked jams and jellies like this...
We just found your channel several days ago, and boy oh boy am I glad we did - your videos are so thorough and detailed, and we are getting quite the education watching through them. You've obviously been a teacher in your lifetime, and a very good one at that. Thank you 💙✨
I’ve just been steam canning in my AA pressure canner and just leaving the vent open - not using the weight - and using the same times as would be used for waterbathing. I only really need it for cranberry sauce. Otherwise, everything I bottle is in the PC. I just put a three pieces of SS stock in the bottom of the PC to elevate the rack.
Thank you, Pam! I sent even more people to you when they said to me that they wanted to can but were afraid. I tell them that you will tell them what is safe, what is not and WHY, and that you will give them confidence, as you did for me, (and so many others.)
I am wondering the same thing. I would think we could use the instant pot as long as we see the steam escape through the valve and use the proper process. Your thougts, Pam?
I just learned of steam canning recently. Thanks for the tip on how to avoid buying one. I already have 2 pressure canners and waterbath canners, I am glad I don't have to buy anything new!
Great info, I have the same steam canner. BUT when steam canning you MUST leave the lid on for five minutes before removing jars. That’s what the instructions manual states.
Yes! Definitely do this! I have found some things need even longer to cool before removing the lid. I was steam canning spiced pickled crabapples and took the lid off after 5 minutes and the liquid cam spurting out of the jars! I’d never had that happen before.
I'm so happy you reviewed steam canning As opposed to water bath. In my mind I'm thinking water bath is better because the jars are submerged. Now I get it
What you are saying is true to a point. The issue arises when going higher in elevation because the water then boils at lower temperatures. The purpose of those little green indicators is to compensate for the lower boiling points allowing the temperatures in the canner to reach 212 degrees as at sea level, in spite of when the water starts to boil.
Actually, if you closely look at the gauge on the canner, it shows the three “green zones” starting at lower temperatures when the elevation increases. Water can never get hotter than the boiling point at any elevation because it will turn to steam. Pam is totally correct (as usual.)
Thank you so much for this video. I’ve been researching steam canners because I burnt myself badly last time I used a water bath canner. This just looks so much safer and simpler. I’m subscribing so I can research your expertise when needed.
I am so grateful for you! You back up your information with facts, and are very thorough in explaining how to do something safely. Thank you, thank you, thank you!
Very good explanation of steam canning. I have a 16 quart heavy stock pot and also Grandmothers granite water bath canner. I'm set for the season. Thanks again Pam.
Pam and Jim...thank you both for all the wonderful education you provide. Your videos and books are a tremendous service to all of us. Deeply appreciate your work:-)
Thank you for providing so much factual information and practical steps for preserving food and for all the free resources you compile and make available on your website. Your videos, books and free documents have helped educate me immensely as I had zero knowledge of how to do any type of food preservation (other than freezing). I am now canning, dehydrating and freeze drying food! With much appreciation and many thanks to you, Jim and your siblings and children.🤩🥰 💖
Love this method of canning, no need to spend the big $$$ on a special canner, just use your water bath canner with the rack turned upside down 😉 it works perfectly.
Will the bottom glasses be okay without standing on a trivet. I always thought that bare glass on the bottom of the pan invites breakage? Or is that just for canning at higher temps 🤔
@@kimmcvitty3580 A tea towel doesn't allow water to pass through it, so it lifts randomly and wildly off of the bottom of the pot. I might knock the rack around and bump the jars together or even knock them over. BTDT with a water bath canner. :(
Thanks for another great instructional video, and for helping us all to think outside the box and use good common sense! I appreciate you and Jim and have learned a lot from you.
I can see advantage of saving water AND for me it is a challenge to carry that heavy pot to the stove each time. As always excellent information and presentation-Thank you, Pam!
Thank you! I just heard about steam canning today and was delighted to find you had made a video about making your own canner. I already have several very large pots and couldn't imagine where I would store another one in my tiny house. Btw, the red roses are perfectly lovely!
Pam, you area genius! Thank you for sharing your knowledge with us! I love this idea, and you are right! We have become so comfortable with our toys, we forget how they were created!
I was on a zoom live canning class last year with my local Cooperative Extension Service and they covered steam canning. I asked if we could use our own big pot for steam canning and they said a definite YES! As long as the tested guidelines are followed: high acid, processing time, and good set up with a rack and lid. Just be sure to vent to get all the air out. I’m really glad my coop extension is so active and does a lot of research. 👍🏻👍🏻 I do have the top hat type steam canner and I confess the gauge really never made sense to me.
I began wondering about turning my large pot into a steam canner when you were unpacking your new commercial steam canner. Thank you for coming up with a way to raise the rack above the waterline. And my suspicions have been soothed by your testing it out and measuring the temperatures. I was a cautious steam canner for years, and loved the convenience of skipping the long wait for a canner full of water to heat up.💖
roderedhomestead.com and click on Amazon Rosered, which will take you to Amazon Store For RoseRed Homestead and accept the cookies, otherwise you cannot get into the site. Jim
Wonderful! I’m pretty sure that many people appreciate this right on time information as much as I do. Gonna go remove the steamer I chose earlier out of my Amazon cart right away. Thanks so very much and may God continue to bless you!
Thank you! This could lighten my load a lot! I have a tall, quite heavy stainless steel water bath canner that is getting harder and harder to lift when it's full of water and jars of fruit! This could be a game changer for this 70 year old grandma!
Wow....not sure I've been aware of steam canning.....just saw your apple butter video using steam canning so watched your steam canning video. What a great option in the preservation process! And being able to adapt what you have is even better! I love your videos, thanks. 🐸😎
This helped me so much. I was just about to purchase a steam canner from Amazon. After watching this video, I learned that my water bath canner , like the one you demonstrated with, could be used as a steam canner. Thanks.
Hi guys. I love it. You learn something new every day, well I am not sure of every day. I do know that every single time I watch you Rose I learn so much.keep on teaching. It's wonderful to learn. You both are very much appreciated ❤️. Take care and God bless
I have been using my Carey electric canner to steam can per the instructions from the website but this will definitely be my backup plan for power issues.
I use a springform pan (ring only) and a pizza pan (with holes) to elevate my jars to steam can . Works great to give it the elevation for the 3 litres/quarts of water!!!! Thank you so much for the work you and Jim do!!!
what a great idea, thanks!
I also use pizza pans with holes, and another one I have is like a screen. I use them for the second layer in my Presto and the other in a smaller batch kettle for jams etc. Saved me about 20$ each. I bought mine at a restaurant supply store. They come in every size one can imagine! They are awesome.
If we just think a bit, we can be pretty crafty! 😉😉
Great idea!!! Thank you for sharing this. God bless you sister.
I learned something today. I had never heard of steam canning. I also have the Ball water-bath canner with the rack I can invert. Can I just arbitrarily steam bath anything I would normally water bath?
I use my pressure canner to steam can my high acid foods in as well as my electric canner. Doesn't matter if the jars are in a little bit of water in the bottom or not, it still does the same thing. People in other countries don't even cover their jars completely with water when water bathing their high acid foods and still have the same outcome. Only difference with those is you lock your lid and leave the weight regulator off or vent pipe open for steam to escape. Once steam is escaping good usually after ten mins you start your water bath time anything with a water-bath time of 45 mins and under as you don't want your pot to run dry. You can lower the flame down a bit to avoid running pot dry but just make sure you can hear it boiling and the steam is still coming through the vent hole the entire process. I've never had any issues with using either one. Glad you shared that information for others though as some won't just believe anybody which is a good thing. I believe people should always always do their own research. Plus, another good reason to share which keeps people from actually canning is they think they need all this special equipment to get the job done and it keeps them from even starting and some folks could really use this information to help save $$$ and put up for their families too. Some don't have the dollars, to buy all "unnecessary high dollar gadgets." We have to teach each other that there's many ways, and safe ways to get the job done. Thank you for sharing this is great information for others to see.
I will add my two cents. You are far better off using a pot with a lit that fits properly such that steam only escapes through the vent and not around the edges (once turned down from high to the lowest point where steam is still produced). This is the reason Pam's first Harvest Canner's temperature indicator appeared to not work properly. The indicator was fine but didn't reach the right spot because either the lid or the pot was somehow out of round and the steam was all escaping from under/around the lid. For that reason, when I saw the video where she talked about all of the steam escaping I knew her situation was not as some who are at altitude extremes and fall outside the norms for the indicator, but that she had a problem with either the lid or pot having been dented out of round in storage or shipping. That is why I sent her a replacement canner. Steam canning with a lid that doesn't fit properly and allows steam to escape under/around is a far from ideal situation as that same gap allowing the steam to escape is also allowing air lower than steam temperature into the pot. This shouldn't cause major temperature fluctuations, but you will not know unless you have two vent holes in the lid (one to let steam escape and one to put your instant-read thermometer in. This is why a pot with a properly fitting glass lid with two steam vents is ideal. (FYI, the extension office system has put out a memo as to why a regular pot should not be used for steam canning. As we were producing steam canners long before they finally tested and released their findings, we know they don't have the bandwidth and their team is dwindling, so....)
A little more about steam canning efficiency. Not only are you using less water and so the steam brings the temperature inside the canner up more quickly, but you are also turning down the heat on your stove to hold the steam steady. Turning your stove down from high uses less energy. With our canner, and most pots with properly fitting lids, when the stove temperature is on high, the force causes the lid to move around and that is why you have the spitting, etc. under/around the lid and that is also why my instructions tell you when that happens you're almost ready to start timing so turn the temperature down. If you don't take that step of finding the sweet spot of the lowest setting on your stove that still produces a steady stream of steam, you may run out of water sooner than all of our (and the USDA's) testing making your longer recipes (such as some tomato recipes) unsafe when the water runs out.
Also, you can purchase the rack that comes with the Harvest Canner by itself. Search on Amazon for VKP1056.
Thank you so much for the additional information!
So helpful. Thank you.
Thank you for your comments. I was also concerned that steam escaping around the lid was allowing air in. I have the Harvest Canner and if there is steam escaping around the lid I turn the heat down and start timing after that steam escape (and air intake) stops. That point also coincides with the gauge on the lid reaching the max for my location, so I'm assuming your gauge is measuring steam pressure and not just "is the water boiling".
@@keG1494 first, it's an indicator and not a gauge. I'm not an engineer, so I can't explain the difference between the two, but the owner of our company is he's made it clear this is an indicator. :) What it's measuring is not pressure, but temperature. Once the canner is filled with steam, the temperature cannot increase. The only way to increase temperature past the point of steam is to pressurize it.... hence the reason low-acid foods can be canned under pressure, the temperature is then hotter than steam. So you are partially right that the indicator is not measuring the water boiling, but it is measuring the steam. I hope that helps clarify a bit.
Thank you for clarifying!
Wow! Pam - you are a canning encyclopedia. Your science background is invaluable! I am a science person, and I learn so much from you. I can’t wait to try this steam canning to save on water.
So glad you found it useful information!
I always enjoy “class time” at the RoseRed “schoolhouse”. I would have enjoyed you as a science teacher too. You always explain it so we can all understand. Thank you for sharing your knowledge and your generosity! And thanks to Jim for making it all come together with the video!
To everyone: Be Blessed and Be a Blessing
Thank you so much for your kind words. We really appreciate that.
I love it when you start off a video with “I’m so excited about this!” Then you get that smile that confirms it! Great video as usual, Pam. We can always count on you for accurate, well researched information!
This crop is very fortunate to have Pam and Jim. Your dedication and hard work show in every presentation.
I just love listening to you, "teach" me 🥰.
I wish you could teach me to sew! 😆
Very good info .We can use our presto without the weight (jigler) win win
Pam, you and Jim are so kind and conscientious, making sure we will be doing things safely and properly. Thank you both for your work and dedication. God bless you.
OMG....you are the best and just saved me 60 plus dollars
I often wondered if I could use my pressure canner as a steam canner by elevating the rack with the ring from a springform pan and start time when the steam is steady, such as when we steam for 10 minutes before adding the pressure weight. I'm ecstatic that this confirms that I can. No more transporting of a large heavy potfull of water. 😁 My pressure canner becomes a double duty appliance and even more worthy of the space it takes up in my kitchen. Thank you so much for your scientific approach and contribution to safe and responsible canning tutorials.
Good idea with spring form pan ring.
I do this....
@@jenniferr2057 You're not alone.....
Perfect! And great improvisation with the springform pan! Thanks for sharing.
Awesome! I even have the glass lid with the steam hole for mine 😃
Yes this is what I have done. Dont have room for the extra clutter of big pots and contraptions.
The first steam canners had no gauge and they worked very well.
I’ve got 6 jars of pepper jelly steaming away in a pot !! Thank you so much.
I appreciate your scientific AND logical approach to canning, and am excited to have found this channel. As a logical person I find myself wondering why it is important to elevate the jars above the water if the water and the steam are at the same temperature once boiling begins. If I use my Presto pressure canner with the regular rack and the two or three quarts of water usually recommended for steam canning, won’t I end up with the same result? Adding a little extra water may even ensure that the canner doesn’t boil dry, which seems to be a concern. Can you see any flaws in my logic?
I’ve been using a regular stockpot for steam canning for a few years now, it really does work very well. A few things: you should have a rack below the riser jars so they’re not directly touching the bottom of the pot. Also, a glass lid is unnecessary. As long as steam is freely flowing from under the lid you know the water is boiling strongly. Even if you can see that the water is boiling you need steam flowing out of the canner to guarantee the temperature is correct, so visual confirmation of boiling is neither necessary nor sufficient.
Thanks for the benefit of your experience.
My presto induction canner is in essence a steam canner. If I put the jars on the plate that comes with the canner on the bottom inside, I get siphoning every time. I suspected that the induction plate that is attached to the canner on the outside, on the bottom was getting too hot, making the jars too hot, thus siphoning. So I bought plates on Amazon with legs to elevate the jars off of most of the water. No more siphoning. Plus the second rack in my 23qt Presto is always being steamed no matter if I use an elevated botton rack or not.
Okay, what the heck says I. Tried it with some grape jelly. Used my normal water bath canner, flipped the basket over and put my pressure canner rack on top of that. Added three quarts of water. Worked perfectly. Recipe prepared for normal water bath canning. Processed for 14 minutes (elevation) after rolling boil reached. Flame out, wait 5, remove lid and ALL jars (10) instantly sealed. LOL, I've never had that happen before. Logically this has to work. Once water reaches boiling point it will never get any hotter because it turns to steam. Therefore steam is the ultimate temperature without some way to "superheat" it. Physics....
Okay. I decided to experiment some more. I started with cold water in the canner, cold water in an 8oz jar with a cheapo thermometer stuck in it. Not as scientific as Pam but whatever. Within 6 minutes the water in the canner was at a rolling boil. Within 11 minutes the water in the jar was at 200 from a cold start! Never did get above 200 but I'm blaming that on the thermometer (Dollar Store). At 2500 feet water is supposed to boil at 207 degrees, I'm at 2625 feet ,so yeah, I feel good water bathing cooked jams and jellies like this...
You could put canning lids on the bottom and then your metal plate
We just found your channel several days ago, and boy oh boy am I glad we did - your videos are so thorough and detailed, and we are getting quite the education watching through them. You've obviously been a teacher in your lifetime, and a very good one at that. Thank you 💙✨
I’ve just been steam canning in my AA pressure canner and just leaving the vent open - not using the weight - and using the same times as would be used for waterbathing. I only really need it for cranberry sauce. Otherwise, everything I bottle is in the PC. I just put a three pieces of SS stock in the bottom of the PC to elevate the rack.
Thank you, Pam! I sent even more people to you when they said to me that they wanted to can but were afraid. I tell them that you will tell them what is safe, what is not and WHY, and that you will give them confidence, as you did for me, (and so many others.)
I am wondering the same thing. I would think we could use the instant pot as long as we see the steam escape through the valve and use the proper process. Your thougts, Pam?
Steam canning uses no pressure, so if you can elevate the jars, place the glass lid on the Instant Pot instead of the pressure lid, it could work.
I just learned of steam canning recently. Thanks for the tip on how to avoid buying one. I already have 2 pressure canners and waterbath canners, I am glad I don't have to buy anything new!
Great info, I have the same steam canner. BUT when steam canning you MUST leave the lid on for five minutes before removing jars. That’s what the instructions manual states.
Yes! Definitely do this! I have found some things need even longer to cool before removing the lid. I was steam canning spiced pickled crabapples and took the lid off after 5 minutes and the liquid cam spurting out of the jars! I’d never had that happen before.
Thank you.
I'm so happy you reviewed steam canning As opposed to water bath. In my mind I'm thinking water bath is better because the jars are submerged. Now I get it
Since boiling water and steam are the same temperature, it works either way!
I use my Presto pressure canner. Once it starts venting I turn it down. Leave it high enough that the safety stays up but isn't venting full blast.
Thank you for this!! Your scientific method makes me feel very safe. Thanks for all you do!!
Thank you so much for this very informative video. I love your logic and suspect that you do not suffer fools gladly!
You are welcome. Jim
Thank you for the download of instructions for Steam or Waterbath canning.
What you are saying is true to a point. The issue arises when going higher in elevation because the water then boils at lower temperatures. The purpose of those little green indicators is to compensate for the lower boiling points allowing the temperatures in the canner to reach 212 degrees as at sea level, in spite of when the water starts to boil.
Actually, if you closely look at the gauge on the canner, it shows the three “green zones” starting at lower temperatures when the elevation increases. Water can never get hotter than the boiling point at any elevation because it will turn to steam. Pam is totally correct (as usual.)
Thank you! Take care.
Very instructive as usual! I’ll keep this video in my listing for futur water bath canning! Thank’s!😊
Thank you so much for this information! Your instructions are always so easy to understand. Bless you!
I love your smile Pam: I love your earnestness: I love your truth.
Awesome information. Thank you Pam and Jim.
Thank God! This is what I've been thinking since steam canners became popular (again)
Glad it was useful for you.
Thank you so much for this video. I’ve been researching steam canners because I burnt myself badly last time I used a water bath canner. This just looks so much safer and simpler. I’m subscribing so I can research your expertise when needed.
Thanks for subscribing. Please be safe with your canning. Jim
I am so grateful for you! You back up your information with facts, and are very thorough in explaining how to do something safely. Thank you, thank you, thank you!
Pam, Wow and thank you!
Great information!!
Thanks. Glad it was useful.
Amazing! This is very helpful.
Thanks. Glad it was helpful.
Thank u Rose you are THE Best!
You are the best! Thank you so much, yet again.
You are very welcome.
Thanks. As usual a great helpful video for us people who can! Blessings to you and you family!
Thank you so much.
Very good explanation of steam canning. I have a 16 quart heavy stock pot and also Grandmothers
granite water bath canner. I'm set for the season. Thanks again Pam.
Pam and Jim...thank you both for all the wonderful education you provide. Your videos and books are a tremendous service to all of us. Deeply appreciate your work:-)
Thank you for providing so much factual information and practical steps for preserving food and for all the free resources you compile and make available on your website. Your videos, books and free documents have helped educate me immensely as I had zero knowledge of how to do any type of food preservation (other than freezing). I am now canning, dehydrating and freeze drying food! With much appreciation and many thanks to you, Jim and your siblings and children.🤩🥰 💖
Excellent thank you for this😊 info!!
You are welcome.
Thank you for everything that you do!!! You are amazing and gratefully appreciated!!!
I appreciate that! Jim
Thank you
Awesome! Thanks Pam ❤ 🇨🇦👍
Excellent as always, Pam.
Thank you so much.
Thank you Pam. Excellent video. I wondered about the steam canners.
You are very welcome.
This is a game changer for saving water in a water bath canner. Thanks for this❤
Oh my goodness you are amazing ❤️❤️💕thank you so much professors!
Happy to help! Jim
Great video as always 😊 Thank you for sharing and have a great day 🌞😊🤗
Thank you!
You are the canning Genie, I always appreciate your sage advice. Thank you.
LOL! You are welcome.
I love this channel!! Takes 30 minutes where I'm at.
Thank you! I was wondering if I could make some adjustments and use a stock pot. This answers that beautifully.
You are a great teacher! Thank you! 🌷
You are welcome.
Thanks Pam for your version. Leadfarmers did a version last year. Always good to have options.
Love this method of canning, no need to spend the big $$$ on a special canner, just use your water bath canner with the rack turned upside down 😉 it works perfectly.
Thank you for this information. Now I can steam more than one pot at a time. Love my pc, but this is true help.
Will the bottom glasses be okay without standing on a trivet. I always thought that bare glass on the bottom of the pan invites breakage? Or is that just for canning at higher temps 🤔
If you didn't have another trivet, do you think a folded teatowel in the bottom of the pan might work?
@@kimmcvitty3580 I've heard of that before.
You could try any of these ideas. Someone else suggested empty tomato sauce cans which I thought was a great idea.
@@kimmcvitty3580 A tea towel doesn't allow water to pass through it, so it lifts randomly and wildly off of the bottom of the pot. I might knock the rack around and bump the jars together or even knock them over. BTDT with a water bath canner. :(
Thank you,I am a frugal do it yourselfer. This is what I’ve been looking for.
Another excellent MicroMoment! ❤
Thank you! Cheers!
Thank you for answering that question.
You are welcome.
Very Informative Video Pam, Thank You
You are so welcome!
Thank you!!
You're welcome!
Thank you Pam! You just saved many from an unnecessary expense, money better spent on food!
God Bless you and Jim, and yours, and all of us as well!
Thanks for another great instructional video, and for helping us all to think outside the box and use good common sense! I appreciate you and Jim and have learned a lot from you.
You are very welcome! Thanks for your kind words.
thank you also love seeing the CO monitor
Thanks so much. I HAVE LEARNED SOMETHING NEW AND VERY USEFUL.
Excellent! Thanks for sharing that.
Loving this. I don’t live in an area with water issues (yet) but it’s wonderful to use less.
I'm liking these micro moments! Thank you Pam and Jim!
Love from Ontario 💗🍁👍
Glad you like them! Jim
Great video. It is good to know the "old fashion" way of waterbath canning if/when needed.
I love Micro Moment Mondays - I learn so much - THANK YOU!
Thank you! Jim
You're amazing! I love the detailed information that you provide. Thank you for this video, as I did not want to purchase yet another canner.
So glad the information was useful.
Big Sister YOU ROCK!!! Thank you for this!🥰
You are so welcome!
I can see advantage of saving water AND for me it is a challenge to carry that heavy pot to the stove each time. As always excellent information and presentation-Thank you, Pam!
Thanks for watching! Jim
You are so awesome. Now I can steam can in a way that I can afford. Thank you.
So glad the info worked for you! That is great!
Thank you! I just heard about steam canning today and was delighted to find you had made a video about making your own canner. I already have several very large pots and couldn't imagine where I would store another one in my tiny house. Btw, the red roses are perfectly lovely!
Pam, you area genius! Thank you for sharing your knowledge with us! I love this idea, and you are right! We have become so comfortable with our toys, we forget how they were created!
You are so welcome! Jim
Great tip! I never thought of turning a deep stockpot into a steam canner :-)
Glad it was helpful!
Thank you Pam! I might try this with my pasta pot!
It should work!
I was on a zoom live canning class last year with my local Cooperative Extension Service and they covered steam canning. I asked if we could use our own big pot for steam canning and they said a definite YES! As long as the tested guidelines are followed: high acid, processing time, and good set up with a rack and lid.
Just be sure to vent to get all the air out.
I’m really glad my coop extension is so active and does a lot of research.
👍🏻👍🏻
I do have the top hat type steam canner and I confess the gauge really never made sense to me.
Which extension program did you watch?
Excellent! So nice that your extension office is so pro active!
This is awesome. No worrying about water dropping to low below the lids.
I began wondering about turning my large pot into a steam canner when you were unpacking your new commercial steam canner. Thank you for coming up with a way to raise the rack above the waterline. And my suspicions have been soothed by your testing it out and measuring the temperatures. I was a cautious steam canner for years, and loved the convenience of skipping the long wait for a canner full of water to heat up.💖
Thank you for showing us this. I can't afford to buy a steam canner at this time, so it's extremely helpful.
You're very welcome!
Yes, thank you very much!
I did not see your website at the bottom of the drop down!!!!!! Excellent information!!!! Thank you for sharing!!
roderedhomestead.com and click on Amazon Rosered, which will take you to Amazon Store For RoseRed Homestead and accept the cookies, otherwise you cannot get into the site. Jim
Wonderful! I’m pretty sure that many people appreciate this right on time information as much as I do. Gonna go remove the steamer I chose earlier out of my Amazon cart right away. Thanks so very much and may God continue to bless you!
Thanks for confirming my thoughts.havw a good day you two.
Do you need to put a flat rack on the bottom for the jars to be clear from the bottom so they won't break?
@@mawmaw1833 I asked the same question👍🏻
Thank you! This could lighten my load a lot! I have a tall, quite heavy stainless steel water bath canner that is getting harder and harder to lift when it's full of water and jars of fruit! This could be a game changer for this 70 year old grandma!
Thank you thank you thank you
Yes! Been using my Presto for steam canning for a couple of years. Works perfectly!
It would be easy to elevate the jars in that big Presto and would work great!
I just use my pressure canner for steam canning (just don’t put jiggler)
Me, too.
be sure the jars are elevated above the water! That is a great option.
Wow....not sure I've been aware of steam canning.....just saw your apple butter video using steam canning so watched your steam canning video. What a great option in the preservation process! And being able to adapt what you have is even better! I love your videos, thanks. 🐸😎
This helped me so much. I was just about to purchase a steam canner from Amazon. After watching this video, I learned that my water bath canner , like the one you demonstrated with, could be used as a steam canner. Thanks.
Hi guys. I love it. You learn something new every day, well I am not sure of every day. I do know that every single time I watch you Rose I learn so much.keep on teaching. It's wonderful to learn. You both are very much appreciated ❤️. Take care and God bless
Thanks for sharing!! Jim
I have been using my Carey electric canner to steam can per the instructions from the website but this will definitely be my backup plan for power issues.
I am not sure how that is done in the Carey, but no pressure is used in steam canning per the USDA.