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Back to Basics Steam Canner - 400A

4.4 out of 5 stars 238 customer reviews
| 40 answered questions

Price: $58.04 & FREE Shipping
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  • Aluminum steam canner with removable rack holds up to 7 quart-size jars
  • Cool-touch side handles promotes safe, secure handling and transport
  • Large dome lid with air holes for proper ventilation doubles as 15-quart kettle
  • Hand wash with hot, soapy water; not recommended for use on glass-top stove
  • Measures approximately 13 by 13-1/5 by 9-1/2 inches; 1-year limited warranty
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Frequently Bought Together

  • Back to Basics Steam Canner - 400A
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  • Ball Complete Book of Home Preserving
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  • Ball Dissolvable Labels  - (Set Of 60) (by Jarden Home Brands)
Total price: $76.36
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This item: Back to Basics Steam Canner - 400A
Customer Rating 4 out of 5 stars (238) 4 out of 5 stars (243) 4 out of 5 stars (2944) 4 out of 5 stars (710)
Price $58.04 $135.00 $84.99 $76.47
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By MidAtlantic Merchant Champion Values Amazon.com Amazon.com
Material Aluminum Steel Aluminum Aluminum
Color Silver Silver Silver Silver
Item Package Weight 4.2 pounds 15.95 pounds 11.9 pounds 12.9 pounds
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Product Description

Package Quantity: 1

The Back to Basics Steam Canner helps save you time and energy during canning season. Uses less water than conventional water bath canners thus reducing preheating time significantly. Simple and easy to use for both the novice and seasoned canner.

Product Information

Package Quantity:1
Product Dimensions 13 x 13.2 x 9.5 inches
Item Weight 4.2 pounds
Shipping Weight 4.2 pounds (View shipping rates and policies)
Department Cookware
Manufacturer Back to Basics
ASIN B0000DDUCJ
Shipping Advisory This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
Item model number 400A
Customer Reviews
4.4 out of 5 stars 238 customer reviews

4.4 out of 5 stars
Best Sellers Rank #29,542 in Home & Kitchen (See Top 100 in Home & Kitchen)
#32 in Kitchen & Dining > Cookware > Canning > Kits
#135 in Kitchen & Dining > Cookware > Specialty Cookware
Date first available at Amazon.com September 9, 2003

Warranty & Support

Product Warranty: For warranty information about this product, please click here

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Customer Reviews

Top Customer Reviews

Item Package Quantity: 1
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!
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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.
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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.
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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.
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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.
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Item Package Quantity: 1 Verified Purchase
After significant use this season it still looks very good, and all of my jars sealed well. It does its job well. I canned with both this steam canner and a water bath canner, and it was significantly faster (it takes less time to heat up, you don't have to stop and wait for it to cool in between batches, you can just take one batch off and put another batch on). Overall, I would pick this steam canner any day over a water bath.

I took off one star because the handles do get very hot very quickly, especially if you don't line them up and the steam from the lid hits the bottom pan handles. I expect this of most pans, but since the handles look like they would be heat resistant I tried to pick them up and burned myself. You do also have to be careful when removing the lid, as a lot of steam will escape (as should be expected). Overall, I burned myself mildly the first time, and then got smarter. So be careful the first time you remove the lid.
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I bought this as a gift for my brother and new sister-in-law because it's such a terrific product. A friend who processed fruits from many acres of trees recommended this back in the 90s and I'll never go back to water-bath canning. This makes processing much easier, with a significant reduction in time and energy. This holds 7 quarts or other similar diameters and will hold more if bottles are smaller. For much smaller jars, use a steamer rack (the kind that comes with pressure canners) on top of this canner's wire rack to ensure stability. We've had good success from using standard times for water-bath canning. The steam exits from the lid portion between the handles -- be very respectful of the steam and don't allow little ones in the kitchen while you're processing. Use caution when the timing is up and if you have the luxury of time, turn the burner off to let the pan cool off before lifting the lid carefully straight up. Adding a few minutes is still less time than I used to spend with water-bath canning, trying to keep the water full and continually hot enough. The steam canner has revolutionized the way I process fruits and juices during that season when time is in short supply and the kitchen is already way too hot.
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