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Steam canning?

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Steam canning?

Post  NHGardener on 9/2/2014, 8:43 am

Someone suggested I try steam canning, but I see they aren't recommended by the USDA, so I wondered if anyone has tried steam canning and what they thought. I haven't started canning yet and am nervous about it to begin with so I wouldn't risk steam canning, but still I wonder about the possibility in the future.
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Re: Steam canning?

Post  AtlantaMarie on 9/2/2014, 8:46 am

Very old-fashioned method.  Wouldn't try it today.  Stick with water-bath and cover the jars completely.
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Re: Steam canning?

Post  plantoid on 9/2/2014, 9:16 am

Either that or the fully Monty of pressure canning . 
 The problem with " steam ) vapour caning is that you will never know if the sterilization  temperature has been reached  any or every time .

So you'll will never be able to safely cross your heart & hope to die be able to say, " I have killed all the bacteria and toxins in that batch of food so you may now eat them without fear of getting botulism etc .  "

Far from it steam canning free of pressure is about the best way to kill yourself and family or enemies .
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Re: Steam canning?

Post  AtlantaMarie on 9/2/2014, 9:48 am

+1!  I'm going more & more to just pressure canning.
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Re: Steam canning?

Post  NHGardener on 9/2/2014, 11:33 am

Well. Maybe my steam canning source was enemy instead of friend? Very Happy

That's what I wondered. Thanks.
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Re: Steam canning?

Post  AtlantaMarie on 9/2/2014, 12:45 pm

LOL!  No, I doubt that.  Maybe they're just old-fashioned...?

It's kinda like still using paraffin wax instead of sealing jar tops.  I wouldn't do it, but know folks who do.
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Re: Steam canning?

Post  sanderson on 9/2/2014, 2:15 pm

Now, who would ever have used pariffin to seal their jams?? Embarassed
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Re: Steam canning?

Post  AtlantaMarie on 9/2/2014, 4:46 pm

That was the way to go years ago.  My friend Dave still uses that technique.  But he's a cheap-skate who doesn't want to buy canning jars & lids.  He'd rather "repurpose" old mayo jars, lol.
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Re: Steam canning?

Post  sanderson on 9/2/2014, 5:02 pm

Paraffin is not cheap. He may want to redo the math! Very Happy
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Re: Steam canning?

Post  AtlantaMarie on 9/2/2014, 8:18 pm

Wink

Yeah, you'd think...!  Sigh...  But he's been doing it that way for so long...
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Re: Steam canning?

Post  bmoore49 on 1/29/2015, 6:08 pm

@NHGardener wrote:Someone suggested I try steam canning, but I see they aren't recommended by the USDA, so I wondered if anyone has tried steam canning and what they thought. I haven't started canning yet and am nervous about it to begin with so I wouldn't risk steam canning, but still I wonder about the possibility in the future.
 
The National Center for Home Food Preservation is currently researching these two issues:

  • Conducting applied laboratory research to compare several home canning lid systems on features of sealing rates and vacuums obtained.


  • Conducting laboratory research on atmospheric steam canning for acid foods.

Hope to see a report in early 2015.
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Simple canning technique

Post  Cajun Cappy on 1/29/2015, 7:27 pm

We have been canning for years and learned from a friend who cans for sales this easy safe technique we have been doing it for years and can alot with no trouble this works.  It is alot to explain so here is a blog post where Peggy cans her bread and butter pickles and explains the oven canning method they jars never fail to seal.   No steam no pressure no mess no kidding.
 http://theroundrobincajuncountrycooking.blogspot.com/2014/06/pegodys-easy-bread-and-butter-pickles.html
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Re: Steam canning?

Post  plantoid on 1/29/2015, 7:49 pm

@Cajun Cappy wrote:We have been canning for years and learned from a friend who cans for sales this easy safe technique we have been doing it for years and can alot with no trouble this works.  It is alot to explain so here is a blog post where Peggy cans her bread and butter pickles and explains the oven canning method they jars never fail to seal.   No steam no pressure no mess no kidding.
 http://theroundrobincajuncountrycooking.blogspot.com/2014/06/pegodys-easy-bread-and-butter-pickles.html


CC just read the blog quickly ,what your lass is doing is pickling in vinegar with sugar .. it's quite different for pressure canning  and quite safe for certain  things but not everything .

The now redundant  dangerous steam canning is not the same and is dangerous to process any  foods as there is no way of knowing how hot the contents of the jars in the steam will be.
Pressure canning/ bottling  temperatures are far in excess of open pan steam and  these temps kill most bacteria .

For the last few months  I've been researching pressure canning at home and have found that there are lots of foods that cannot safely be canned at home due to toxins and certain bacteria that thrive as the jars cool in a home environment .

Industrial processing/  canning  .... all types of canned bottled /preserved food that you see for sale in shops , have all manner of differences and temperatures involved in their safe processing as well as various preservatives being added .
Each batch of food is supposed to be laboratory checked before being release for sale .
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Re: Steam canning?

Post  Cajun Cappy on 1/29/2015, 7:55 pm

We use the same technique for jellies and cooked vegtables and soups and stews and have never had a problem.  if your jars lids and rings and what you are canning are all around 200 F it is safe.
we heated up a qt of gumbo that was months old before with no problems.  BY all means though dont take our word for it we just some country folks and no way learned in preservation.
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Re: Steam canning?

Post  bmoore49 on 1/29/2015, 8:23 pm

@Cajun Cappy wrote:We use the same technique for jellies and cooked vegtables and soups and stews and have never had a problem.  if your jars lids and rings and what you are canning are all around 200 F it is safe.
we heated up a qt of gumbo that was months old before with no problems.  BY all means though dont take our word for it we just some country folks and no way learned in preservation.
 Sorry, I disagree on the safety of steam canning low-acid foods and oven canning any foods.
Low-acid foods must reach an internal temp. of 240 deg for a specific time to kill the bacteria that causes botulism. Steam canning does not get hot enough. As for oven canning, even jar manufacturers do not recommend it because their jars were made for moist heat conditions not the dry heat in ovens. The jars could break or splinter into the product and the temp. in ovens is inconsistent and dry heat does not heat jars as well as moist heat.
  Not using current, safe, recommended canning processes is playing Russian roulette. It only takes one jar containing C. botulinum spores that did not get hot enough, long enough to seriously threaten your health. Everyone has to decide their comfort level with the risk of using outdated canning processes but you do a dis-service to beginning canners by advocating outdated methods.
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Re: Steam canning?

Post  camprn on 1/29/2015, 10:00 pm

Ditto Bmoore's remarks. Steam canning in considered an unsafe practice.
you may find more information here:
http://www.pickyourown.org/cannersnotrecommended.htm

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Re: Steam canning?

Post  sanderson on 1/30/2015, 3:47 am

This topic should be Bumped this summer when canning season approaches.
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Re: Steam canning?

Post  has55 on 1/30/2015, 10:35 am

ya'll are out of my league. but I have enjoyed reading the thread.
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Re: Steam canning?

Post  AtlantaMarie on 2/1/2015, 1:14 pm

I gotta agree w/ BMoore & Camp!
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Re: Steam canning?

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