Hello Miss Lorrie! I've never steam canned. It's been on my "getting around to" list. I've actually got a steam canner in my Amazon "Saved for later" list! I must say you are an excellent instructor. This is like my mentoring channel! And you know, I must say again....I REALLY love those Superb lids! I canned yesterday, and I love how well they seem to seal. When I took the cans out, I had to go into my bedroom (at the other end of the house), and I could hear them popping from there! 😆 Thanks again for sharing your knowledge. And in a way that people can follow you step by step. Thank you, and God bless you, my friend!
Thank you so much for your always kind words!! I really find it just as easy to use my PC as a steam canner...and because it is always out on the stove, that means no digging around to find my steam canner. But I like to have the steam canner on hand for large crops of apples or tomatoes....so then I can have multiple canners in use all at once! :D Those Superb lids ARE fantastic arent they? So glad that you are enjoying them!! Blessings to you and all those you love!
That is for SURE something for people at higher altitudes to be aware of. Thank you for that reminder! I'm at an altitude that I dont ever have to think about that.....but will remember to try to state that in my future video's.
I guess I am a scientist at heart...I bought the gauge for a steam canner, a longer screw and a few washers. I replaced the PC gauge with the steam canner gauge. It took a little longer to get to the green mark. An interesting experiment!
Me again, your newest fan binging my way through your videos haha! 😆 I absolutely loved this one, mainly because I’ve been hemming and hawing about getting a steam canner and now I’m thrilled I didn’t buy one more thing I’d have to store!! I also really appreciate the way you emphasize (a) understanding how the canners work, and (b) not rushing the heating/cooling process! That being said I almost didn’t watch because I didn’t realize you’d be showing how to do this in a pressure cooker, may I suggest that you edit your video title to include something like “…in your pressure canner”? That would probably draw more people in! (As a RUclipsr myself - different channel and topic - I think of these things!! ❤)
I can see the value of having a steam canner for smaller batches but since the PC works for that, I think I'd rather find a used smaller canner (still looking for one). I'm set for jars for a while, I just have to get lids now. Plus, get hubby to bring the shelves home that he said he has & get the jar pantry area fixed up so I can organize. I can't keep canning without a place to store it all! Thanks for the basics videos, Lorrie! I need to add some notes to my notebook for steam canning. Many Blessings from Deborah in West Virginia! 🧡
If you are still in the market for canning lids as you know the For Jars and Superb lids are my go to's these days! I have a lot of For Jar lids....but when I order more, it will be exclusively Superb from now on. I'm super duper impressed with their quality and seal!! Wishing you the best of luck finding a used PC! I think you will really enjoy having one!! Hugs to you my friend!!
@@millermeadows6359 where do you buy Superb lids from? Yes, I need lids. 200 from ForJars will cost me $60 (free shipping level) with a discount code. I only have 25ish lids left but over 400 regular mouth jars lol. I cant buy 400 lids right now but I need a good amount of regular lids.
@@millermeadows6359 how?? I searched their site and did not find that option anywhere! I will look again before I order the others. If you have a link, that would be great!
Here is a link to their page....then you click on distributors. I think Lehmans has them at a pretty good cost right now. I believe that 300 Superb lids through them is around $70-80 which for such good quality lids is a pretty good price. Dont quote me on those prices though as things can change from day to day. And if you can find a discount code that always helps! www.superbsealing.com/our-distributors
So Lorrie, did I hear you correctly say that things you water bath you can also steam can? And the times for both are the same? If so, this is a real game changer for me because lifting even the smaller Presto canner full of water is getting more difficult for me. And emptying and filling it little by little is just messy and a pain. :)
Yes. You heard me say that water bath and steam canning is the same safety, result, and you use the same processing time. BUT, please make note that I also suggest this ONLY for process times that are 45 mins (you can stretch that to an hour pretty safely) or less.....as you will run your canner dry if you do a longer process time than that. You are using the same amount of water in your PC as normal.....but you are not placing your weight/regulator....and so it is constantly venting off the steam. And so the water will boil off instead of being held in by the regulator/weight. So, this is NOT recommended for meat, vegetables, soups, ect....that have a 3 hour hot water bath time. It is VERY useful however for fruits, fruit juices, fruit sauces, jams, jelly, bbq sauce, tomatoes, ect.....high acid things that have a 45 minute or less hot water bath process time. And, it is a TOTAL game changer!! Give it a try! I promise you are gonna LOVE it!
@@millermeadows6359 Perfect!!!! I can't believe how much I'm learning, it's amazing. And this WILL change things for me. I just can't lift the canner as well as I used to when I was younger when it's full - even the small one. And the jars too!! I thank you from the bottom of my heart for all the good advice and instruction
Pinto beans require a 3 hour hot water bath process. Steam canning can only be done for process times of 45 minutes or less....as you cannot remove the lid to add more water when steam canning. So steam canning cannot be used with Pinto beans. A traditional hot water bath is required. I use a lid on my hot water bath canner, and have boiling water available at all times. I add boiling water to my hot water bath canner at least once and hour during that 3 hour time. Always important to keep your jars submerged under the boiling water....keep your canner at a FULL boil the entire time, and add only boiling hot water to top up. Do not use cool water as that cools down the entire process and interferes with proper heat penetration of your food item.
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Hello Miss Lorrie! I've never steam canned. It's been on my "getting around to" list. I've actually got a steam canner in my Amazon "Saved for later" list!
I must say you are an excellent instructor. This is like my mentoring channel!
And you know, I must say again....I REALLY love those Superb lids! I canned yesterday, and I love how well they seem to seal. When I took the cans out, I had to go into my bedroom (at the other end of the house), and I could hear them popping from there! 😆
Thanks again for sharing your knowledge. And in a way that people can follow you step by step. Thank you, and God bless you, my friend!
Thank you so much for your always kind words!! I really find it just as easy to use my PC as a steam canner...and because it is always out on the stove, that means no digging around to find my steam canner. But I like to have the steam canner on hand for large crops of apples or tomatoes....so then I can have multiple canners in use all at once! :D
Those Superb lids ARE fantastic arent they? So glad that you are enjoying them!! Blessings to you and all those you love!
You paid attention to the thermodynamics chapter in chemistry. I so respect that.
Yours was a Top-Down Generational Education.
Thank you so much for those kind words!! Hope you found it helpful...
Steam canning is such a game changer!
Great video, thank you. Please remember to tell people about modifying processing time based on altitude!
That is for SURE something for people at higher altitudes to be aware of. Thank you for that reminder! I'm at an altitude that I dont ever have to think about that.....but will remember to try to state that in my future video's.
I guess I am a scientist at heart...I bought the gauge for a steam canner, a longer screw and a few washers. I replaced the PC gauge with the steam canner gauge. It took a little longer to get to the green mark. An interesting experiment!
Me again, your newest fan binging my way through your videos haha! 😆 I absolutely loved this one, mainly because I’ve been hemming and hawing about getting a steam canner and now I’m thrilled I didn’t buy one more thing I’d have to store!!
I also really appreciate the way you emphasize (a) understanding how the canners work, and (b) not rushing the heating/cooling process!
That being said I almost didn’t watch because I didn’t realize you’d be showing how to do this in a pressure cooker, may I suggest that you edit your video title to include something like “…in your pressure canner”? That would probably draw more people in! (As a RUclipsr myself - different channel and topic - I think of these things!! ❤)
THAT is a GREAT suggestion!! Thank you so much!! I have changed the title of the video with your suggestion. Blessing to you, and thank you!!
Thank you for the info. I really appreciate the slower method so that you don't have to adjust the stove temp down & risk stopping the steam venting.
Thank you for sharing this information. I was getting ready to buy a steam canner & now I will save some money.
I can see the value of having a steam canner for smaller batches but since the PC works for that, I think I'd rather find a used smaller canner (still looking for one). I'm set for jars for a while, I just have to get lids now. Plus, get hubby to bring the shelves home that he said he has & get the jar pantry area fixed up so I can organize. I can't keep canning without a place to store it all!
Thanks for the basics videos, Lorrie! I need to add some notes to my notebook for steam canning. Many Blessings from Deborah in West Virginia! 🧡
If you are still in the market for canning lids as you know the For Jars and Superb lids are my go to's these days! I have a lot of For Jar lids....but when I order more, it will be exclusively Superb from now on. I'm super duper impressed with their quality and seal!!
Wishing you the best of luck finding a used PC! I think you will really enjoy having one!! Hugs to you my friend!!
@@millermeadows6359 where do you buy Superb lids from? Yes, I need lids. 200 from ForJars will cost me $60 (free shipping level) with a discount code. I only have 25ish lids left but over 400 regular mouth jars lol. I cant buy 400 lids right now but I need a good amount of regular lids.
We order directly from Superb Canning Lids online.
@@millermeadows6359 how?? I searched their site and did not find that option anywhere! I will look again before I order the others. If you have a link, that would be great!
Here is a link to their page....then you click on distributors. I think Lehmans has them at a pretty good cost right now. I believe that 300 Superb lids through them is around $70-80 which for such good quality lids is a pretty good price. Dont quote me on those prices though as things can change from day to day. And if you can find a discount code that always helps!
www.superbsealing.com/our-distributors
I love my steam canner has a gage on the top. Tells how much steam preasure is inside.
Steam canning is an amazing method!
Perfect! Great tips! Now I know I dont need to buy a steam canner
Can you explain the purpose of the cream of tartar?
It works much like vinegar does....to keep hard water deposits from clouding up the outside of your canning jars.
So Lorrie, did I hear you correctly say that things you water bath you can also steam can? And the times for both are the same? If so, this is a real game changer for me because lifting even the smaller Presto canner full of water is getting more difficult for me. And emptying and filling it little by little is just messy and a pain. :)
Yes. You heard me say that water bath and steam canning is the same safety, result, and you use the same processing time. BUT, please make note that I also suggest this ONLY for process times that are 45 mins (you can stretch that to an hour pretty safely) or less.....as you will run your canner dry if you do a longer process time than that. You are using the same amount of water in your PC as normal.....but you are not placing your weight/regulator....and so it is constantly venting off the steam. And so the water will boil off instead of being held in by the regulator/weight.
So, this is NOT recommended for meat, vegetables, soups, ect....that have a 3 hour hot water bath time.
It is VERY useful however for fruits, fruit juices, fruit sauces, jams, jelly, bbq sauce, tomatoes, ect.....high acid things that have a 45 minute or less hot water bath process time.
And, it is a TOTAL game changer!! Give it a try! I promise you are gonna LOVE it!
@@millermeadows6359 Perfect!!!! I can't believe how much I'm learning, it's amazing. And this WILL change things for me. I just can't lift the canner as well as I used to when I was younger when it's full - even the small one. And the jars too!! I thank you from the bottom of my heart for all the good advice and instruction
My absolute pleasure!! Im so glad that you are finding the information I share useful!
Can pinto beans be steam canned? and How often would I need to check the water level?
Pinto beans require a 3 hour hot water bath process. Steam canning can only be done for process times of 45 minutes or less....as you cannot remove the lid to add more water when steam canning. So steam canning cannot be used with Pinto beans.
A traditional hot water bath is required. I use a lid on my hot water bath canner, and have boiling water available at all times. I add boiling water to my hot water bath canner at least once and hour during that 3 hour time. Always important to keep your jars submerged under the boiling water....keep your canner at a FULL boil the entire time, and add only boiling hot water to top up. Do not use cool water as that cools down the entire process and interferes with proper heat penetration of your food item.
Must be pressure canned as they are a low acid food
They can be how water bathed for 3 hours.