- 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
Product Features |
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Product Details
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Product Description
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.
Customer Reviews
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.3 out of 5 stars
72 reviews
158 of 162 people found the following review helpful
5.0 out of 5 stars
Super Simple and Huge time saver
Feb 18 2008
By Carlita Martini
- Published on Amazon.com
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!
92 of 101 people found the following review helpful
4.0 out of 5 stars
Scientific research on steam canning safety
Aug 25 2007
By A. B. Morrison
- Published on Amazon.com
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.
45 of 47 people found the following review helpful
5.0 out of 5 stars
Affordable, does the job.
Oct 17 2007
By Darren Perkins
- Published on Amazon.com
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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Go to Amazon.com to see all 72 reviews
4.3 out of 5 stars
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