| T O P I C R E V I E W |
| Montrose Girl |
Posted - Nov 10 2009 : 05:49:27 AM
Has anyone else seen or used these? They had some at the local hardware store and it uses a lot less water, which would be wonderful, but do they do the job?
thanks,
Laurie
Best Growing |
| 4 L A T E S T R E P L I E S (Newest First) |
| 1badmamawolf |
Posted - Nov 15 2009 : 4:40:01 PM
I have used a steam canner for 35 yrs, no one has died yet, lol. I also have a hot water bath canner and a pressure canner that I use for none acidic and meats , sauces etc. I use all 3.
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
| sleepless reader |
Posted - Nov 15 2009 : 1:56:47 PM
I use a steam canner for jams, jellies, fruit and salsa. Meat and veggies go in the pressure canner. I know the USDA does not approve, but everything going into mine goes in boiling, so I am not worried. Sure is a time saver!!
Sharon
Farmgirl Sister #74
Life is messy. Wear your apron! |
| herbquilter |
Posted - Nov 15 2009 : 1:49:16 PM
I have used a steamer canner for over 20 years now. Hundreds of jar of fruit, jam and pickles. We now have two steamer canners so when we're doing peaches, etc. we do them assembly line.
Blessings,
Kristine ~ Mother of Many & MRET ~ Energy Healing & Wellness Coaching Sessions
http://herbalmommasda.blogspot.com/
|
| Ms.Lilly |
Posted - Nov 10 2009 : 06:38:31 AM
Those steamer canners look pretty neet, but they are not recommended by the USDA. When you can in either a pressure canner or hot water bath the Idea is to heat your jars all of the way through to kill the bacteria. If you look through your major canning books or county extension services you will not find any one telling you to use one of these. I wouldn't reccomend it.
Lillian |
