Combination Steam or Water Bath Canner with 5-Piece Canning Kit
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Our Products: Canning Supplies
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Combination Steam or Water Bath Canner with 5-Piece Canning Kit
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SKU:
3431
Canner to be used either as a steam or water bath canner. Includes FREE 5-piece tool set. More details...List Price: $99.99 Price: $89.99 You Save: $10.00 (10%) |
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Product Details
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Combination Steam or Water Bath Canner with 5-Piece Canning Kit
Stainless steel with double sided wire rack allows this canner to be used either as a steam or water bath canner. Indicator on lid tells exactly when to start processing. Water Bath Canning Jar Capacity: 8 pints, 7 quarts. Steam Canning Jar Capacity: 9 pints, 8 quarts, or 5 half gallons. Diameter of pan bottom is 12.5 inches, Top of pan diameter is 13.25 inches. Does NOT have a flat bottom.
Please Note: Not For Use on smooth top, flat top or ceramic top ranges.
5-Piece Canning Kit Includes:
Canning Funnel
Magnetic Lid Lifter
Jar Lifter
Jar Wrench
Jar Cleaning Brush
Warranty: 4 Years
Shipping Weight: 7.6 lbs
CAUTION: Do not process vegetables in steam canners or water bath canners. They must be processed in a pressure canner, frozen or dried.
Use for high acid foods such as: Apples (sliced), Applesauce, Apricots, Berries (except strawberries), Cherries, All fruit purees, Fruit Juices, Grapes, Peaches, Pears, Pineapple, Plums, Rhubarb, Tomatoes
Utah State University Cooperative Extension
6 Steps For Proper Steam Canning Of High Acid Foods
For acid foods such as fruits, jams or jellies, there is not a risk of botulism. However, under-processing can lead to food spoilage in these types of foods. Preliminary research has indicated that these six steps will help decrease the chances of under-processing acid foods in a steam canner.
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 while packing and filling enough jars for one batch.
3. When the last full jar has warmed for 1-2 minutes, place the dome on the base and slowly (4-5 minutes) increase temperature setting of the stove until a column of steam 8-10 inches is evident from the small holes at the base of the dome.
4. Begin timing the process, maintaining the column of steam following the water bath canning recommendations adjusted for your altitude. Do not reduce temperature setting of the stove. The dome should not bounce from the base during processing. Do not allow water reservoir to boil dry. If the column of steam ceases, then the process was not successful, and you will need to start over.
5. When processing time is complete, turn stove off 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 the jars in a cool, dark place.
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