Steam Canner with Temperature Indicator (Aluminum Steam Canner)

I will be making comparisons to a traditional water bath canner (like the granite ware ones), and will state whether it’s a pro or con.This canner uses a lot less water, which in turn, requires less energy and time to heat (pro).It’s lightweight, lighter than my granite ware even without water and especially with water. That means emptying the water after canning is much easier (pro).It has a max processing time of 45 minutes. It shouldn’t be used to process over that time, or the canner may run dry and cause damage. That makes it tricky when canning tomato products, which can take 35-50 minutes under 1000ft (processing time gets longer the higher the elevation). I personally do not risk it, and only can pickles and fruit in the steam canner, and use the water bath canner for tomatoes. If all you’re canning is pickles and fruits, this is the superior choice. Rather than waiting 30-45 minutes to heat a water bath canner for something that only takes 10 minutes to process, this is the better solution. If you’re only canning tomatoes, don’t buy this canner (con).Size wise, this holds 7 quarts, same as my water bath canner.Some miscellaneous comments:The indicator knob on top has an odd design. You’re supposed to calibrate the canner before you use it the first time and at the beginning of every new canning season. There are instructions in the manual on how to do that. But when you look at the indicator, it has those green zones for your elevation for when to start timing; those don’t mean anything, they’re useless background. You have to make a mark when you calibrate when it’s full of steam, then you start the timer. I question why they added those green zones when it actually has no meaning. (as shown in the picture, I marked it too early, but I know to start time when it goes past the line I made)I’ve used this canner about five times, and the inside changes color based on where the water was sitting. The rack and the bottom pan look different than when I initially received it and used it for the first time. It seems to be just a visual change, and hasn’t caused any problems.

I’m disabled and a regular water bath canner once full of water is impossible for me to lift. I have to rely on my husband to do that. This is a game changer! I can handle it by myself easily. It’s also faster to come up to temp and start processing time. Making it cheaper to heat up and because less water is needed cheaper there too. I’ve bought two. One for me and one for a Christmas gift. Might get another too!

I learned about this method a while back and it's the only thing I use for canning now. So much easier and safer than a giant pot of boiling water! Steam and boiling water are the same temperature - so that's the idea here. Wonderful little gadget to have if you make jams, jellies and pickles.NO - this is not a pressure canner so you can't do meats and veggies. Please understand what you are canning and which method you need to use for safety.NO - this won't explode. While it's a steam buildup inside the unit that "cans" the items, there is a steam vent hole on the back side to let excess escape. Please be careful.And NO - this is not an instructional review - please read the directions and watch a video.But YES - I do recommend if you understand the product and are willing to read instructions.

This is the review I wrote for a canning Facebook page:Let’s talk about steam canners:I’ve been canning since my grandma taught me 40 years ago but somehow I had never heard of steam canners until about five years ago. Last week I did some research and up until 2015, steam canning (or more specifically, Atmospheric Steam Canning) was not an approved safe canning practice, BUT, only because it hadn’t been properly studied. In 2011 the University of Wisconsin Extension received a grant to properly study steam canning. In June 2015 they published their findings saying that “steam canning can be used in place of water bathing when certain guidelines are followed.” Atmospheric steam canning actually means that you’re surrounding your jars in a steam environment and not in water at all.Well, I bought one, and let me tell you,THIS IS A GAME CHANGER!I have a bad shoulder (and I’m 60 😂) and lugging that water bath canner back and forth to the sink was really becoming a problem. Instead of gallons of water, you’re only lifting about 2 1/2 quarts of water. It also heats up much faster and therefore uses less energy.Yesterday I canned fruit cocktail and it worked incredibly well! Make sure you read the instructions and calibrate your canner but if that huge water canner is holding you back, for $62 go get yourself a steam canner!Capacity:8 pints7 quartsNOTE: steam canning is only advised for up to 45 minutes. Anything needing to be canned longer than 45 minutes MUST be done in a water bath canner.

I have loved the concept of using the steamer canner, as it uses less water, which is less time getting up to the steam pressure needed to process the canned goods. The only drawback is the pan will have pitting after several years of use. I have had to had my pan replaced, as has my niece. We were explained it is due to chemicals in the water if it is treated (we have well water). I have other canning good pans, which are aluminum, which are over 40 years old and no pitting. If the company could address this, I would give this a 5 star rating.