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

List Price: CDN$ 59.99
Price: CDN$ 57.39
You Save: CDN$ 2.60 (4%)
Only 6 left in stock.
Ships from and sold by Urban Inspirations. Gift-wrap available.
8 new from CDN$ 51.52
  • This steam canner saves time, energy and water
  • Uses only three pints of water
  • Low water requirement eliminates heavy lifting and messy boil-overs
  • Quality aluminum construction cuts preheating time in half
  • Cover converts to a 15 quart kettle
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Product Details

  • Product Dimensions: 33 x 33.7 x 24.1 cm ; 1.9 Kg
  • Shipping Weight: 1.9 Kg
  • Item model number: 400A
  • ASIN: B0000DDUCJ
  • Date first available at Jan. 25 2011
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #26,305 in Home & Kitchen (See Top 100 in Home & Kitchen)
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Product Description

Save time and energy with the Back to Basics 400A Steam Canner. The 7-quart Steam Canner uses less water than conventional water bath canners and reduces preheating time significantly. So simple and easy to use home canning will be a joy. Not recommended for use on a glass-top stove. Wash in hot soapy water. Size/Capacity : 7-qt; holds seven 1-qt Jars 15-quart lid can be used as a kettle Cuts the preheat time by 50 percent Material : Non-rust aluminum

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Most helpful customer reviews

By Natacha on March 6 2014
Verified Purchase
great product, great price, works perfect and get the job done
perfect item for canning, loving it ! that item is back next year for the canning season for sure
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Most Helpful Customer Reviews on (beta) 166 reviews
274 of 280 people found the following review helpful
Super Simple and Huge time saver Feb. 18 2008
By Carlita Martini - Published on
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!
87 of 90 people found the following review helpful
Affordable, does the job. Oct. 17 2007
By Darren Perkins - Published on
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.
79 of 83 people found the following review helpful
Two important reasons to read this review July 14 2011
By Reidalong - Published on
Verified Purchase
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.
158 of 173 people found the following review helpful
Scientific research on steam canning safety Aug. 25 2007
By A. B. Morrison - Published on
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.
36 of 41 people found the following review helpful
steam canner July 28 2008
By Sharon L. Bowers - Published on
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.