Customer Reviews

Back to Basics 400A 7-Quart Aluminum Home Steam Canner

5 star:		(33)
4 star:		(12)
3 star:		(3)
2 star:		(1)
1 star:		(6)

 

 

I have been canning for 20 years, I have had this canner system for 15 and I will not ever go back to boiling water bath canning ever again. This canner is not meant to replace a pressure canner for low acid foods. It is a shallow pan with a rack and a large lid. The shallow pan is filled with water and boiled, the rack fits over the boiling water and the jars are put on the rack (7 quarts at a time). When the water boils, it creates steam- steam is at least 212 degree water- steam can actually get hotter than boiling water. When the steam is at a certain level (in the instructions) you begin timing your jars. The reason that this is so easy is that it doesn't take 20 minutes after you put your jars into the rack just to come back to a boil, thus saving a lot of time. I highly recommend this product. I just made salsa and it took me 30 minutes for 14 jars- In a traditional pot it would have taken at least 2 hours. That is the difference!

Dr. George York from the University of California published research in March of 2005 in which four foods of different densities were processed. The conclusion reached by the research was that the processing times for steam canners are essentially the same as for water bath canners and that both types are equally safe to use for high acid foods.

Steam canning for high-acid foods works very well, Our tomatoes have lasted over 10 years on the shelf by using this product. This product is well designed and is very affordable. I have used this product for over 10 years. I had to buy a new one because I made the mistake of boiling all the water out and I damaged my old one by doing so. I am very happy this product is still available and I expect to get more than 10 years out of the one I just purchased.

This MANUFACTURER states that its product and processes have been tested for safety by Utah State University's Dr. Von Mendenhall.

UTAH STATE UNIVERSITY'S POSITION: "Due to the lack of definitive research into the safety of steam canning, the Utah State University Extension program currently agrees with the present USDA and National Center for Home Food Preservation recommendation against using Steam Canners." (Food Safety Bulletin, September 6, 2005)

The USDA Complete Guide to Canning states: "Steam canners are not recommended because processing times for use with current models have not been adequately researched."

I found another on-line site where Utah State's Brian Nummer answered questions. He stated that Extension researchers are firmly advising against steam canning for borderline acid foods such as tomatoes. For fruits, jams and jellies the process is not recommended, but it might be OK if you carefully follow Von Mendenhall's six steps to increase successful operation of a steam canner. And, of course, low acid foods cannot be safely processed in anything other than a pressure cooker.

Has there been any more recent research supporting the safety of steam canning? The health of my family is important, so I will wait to see the results of further research.

love the steam canner, much faster than waterbathing. the only drawback is the handles are not sturdy enough to lift the canner with produce in it. Just have to remember to unload foods then move the canner / kettle.

This canner is so much better than the old fashioned water bath canners.
Lighter and uses less water, heats up very quick and is so simple to use. It holds the same amount of jars as the traditional water bath canner. There is no difference in processing times and your product turns out just the same.
I can more now because the back to basic canner makes it much quicker!

i reciently purchased a steam canner. this product is fairly easy to use. please be advised that when you remove the lid, do so slowly and tilt the lid away from you to prevent being scalded by the steam. always follow USDA recomendations.

The first reason concerns the safety hysteria. The second reason has to do with glass (ceramic) flat-top stoves (if you are interested.)

The first reason: certainly, there are valid home canning safety concerns for any type of canner - if you do not follow proper canning techniques, or use the proper canner for different types of foods, then you can run into a problem. This steam canner is perfectly safe for acid foods (like pickling, etc.) as long as you following the directions. Steam is a minimum of 212 degrees, and when you follow the directions by making sure you have a continuous 8" column of steam coming from the vent holes before you start your timing, there should be no concern about "cold spots." If you start timing before this, then just like a water bath canner, you may underprocess by mistake. So, follow the easy instructions. The USDA's position is that there is a LACK of evidence for them to say steam canners are safe - it just means no one (or not enough scientists) have done research to make a definitive statement (it doesn't mean they are not safe). And this is only partly true - research has been done, and this type of steam canner is safe, as long as you follow proper canning techniques, follow the directions, and process only acid foods with it. For more information on the position of safety, the research that has been done (and the opinion of one dissenter who has NOT done any research) [see comment section for link]. If you have seen research to the contrary, please cite it so that the rest of us can look it up, too. It's also worth noting there is only one safety recall for any type of steam canner - and it was a plastic one (Micro Dome) that was to be used in the microwave - furthermore, the safety issue was about the device itself, not potential food spoilage.

The second reason: I have a glass (ceramic) flat-top stove, for which this canner is not recommended. But it's possible if you have patience and the right type of glass flat-top stove. My stove is a newer model Kitchen-Aid in which the entire glass top is re-inforced to endure the extra heat from canners (if the glass around the burner areas are not reinforced, it could crack under the extra heat that a canner would create due to the over-size surface area of the pan bottom. The radius of this canner is a couple of inches larger than my largest burner. It just takes a very long time to bring it up to temperature. On high, it can take anywhere from 20 - 40 minutes to bring the water to boiling (it takes an hour in my larger water bath canner). Once the jars are placed, it can take another 20-30 minutes to bring it up to the proper temp (8" column of continuous steam billowing out of the steam holes) before you can start the processing time. So, if you have a newer, reinforced glass flat-top stove, you may still be able to use this (and other canners).

I have a very large water-bath canner, but wanted something a little smaller and something that uses much less water. It's easy to use - just follow the directions, and don't forget to wear hand/arm protection - that steam is extremely hot.

I purchased the steam canner for jams and jellies. It is GREAT!!
I would not use it for low acid foods like meat or vegetables.
Fast and easy, I was done making 20 8-ounce jars of strawberry jam in 1.5 hours.
Gets up to steam quick and batch changing is fast and easy without a single cracked jar.
I still use the pressure canner for my low-acid preserving.

I love this canner! It cuts the canning time in half. I can as much as I want and don't have to wait so long for the water to heat up. Also, don't have to lift the jars out of the water, which makes it a whole lot easier and safer too. Don't know how I canned so many years without it!