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Steam canning?

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Post  Scorpio Rising on 10/19/2018, 10:21 pm

Interesting!  Thanks, kimekstrong!
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Post  plantoid on 10/21/2018, 5:31 pm

Well that's a big turn around for the USA drugs & food agency ,  good luck to you if you do it . 


 Do any of you  have any acidity indicator devices where you can accurately check the acidity of the stuff you are going to can ?


As I don't have any such equipment I'll still keep on pressure canning or totally immersing in boiling water for hot water canning
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Post  sanderson on 10/25/2018, 3:40 am

I'm still catching up on the Forum. Kim, thank you for posting the information.

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Post  sanderson on 12/7/2019, 4:47 pm


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Post  sanderson on 8/31/2020, 3:12 pm

I'm loving my Victorio aluminum steam canner with a built-in temperature indicator for tomatoes, salsa and picklings, all high acid foods. It's not for everything, as the articles below indicate. For veggies, soups, deserts, etc., I vacuum seal and freeze.

https://anrcatalog.ucanr.edu/pdf/8573.pdf

https://fyi.extension.wisc.edu/safefood/2017/10/24/safe-preserving-using-a-steam-canner/?ss_redir=1

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