Re: Steam canning?

**Scorpio Rising** 10/19/2018, 10:21 pm

Interesting! Thanks, kimekstrong!

plantoid 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

**sanderson** 10/25/2018, 3:40 am

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

**sanderson** 12/7/2019, 4:47 pm

On my Christmas list. Very Happy

https://victoriostore.com/aluminum-steam-canner.html

**sanderson** 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

**sanderson** 11/11/2021, 4:16 am

Early winter steam canning and fermenting. Just because it's winter, doesn't mean that there are fun things to do in the kitchen. Crushed Cranberries and marinated mushrooms for Thanksgiving. Approved recipes from the National Center for Home Food Preservation. Small batch sauerkraut for winter health as demonstrated by Debbie Seagraves, Facebook page Safe Canning By the Book on Debbie's Back Porch, in a Youtube video.

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**sanderson** 11/16/2021, 12:02 pm

From the Duluth Trading catalog. Very Happy

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OhioGardener 11/17/2021, 9:27 am

**sanderson** 11/17/2021, 5:03 pm

I would like to post the Ping on FB. Is it public domain? The second one could get me booted off FB. Razz

**Scorpio Rising** 11/17/2021, 5:47 pm

sanderson wrote:I would like to post the Ping on FB. Is it public domain? The second one could get me booted off FB.

That’s hysterical! I love the ping….I hope to get some of the last Cowboy Candy done this weekend.

**sanderson** 11/18/2021, 2:28 am

Will you be using the Fresh Preserving website recipe titled Candied Jalapenos?

**sanderson** 10/27/2022, 9:44 pm

Now that it's fall and apple season (and those frozen tomatoes in the freezer), I'm bumping this thread. As soon as I get over this souvenir head cold I brought home from vacation, I have 5# of apples to try Ball's applesauce and 3 gallons of frozen summer tomatoes for tomato sauce.

Here is the official approval for steam canning high acid foods using only safe recipes from Ball/Bernadin and NCHFP.

https://nchfp.uga.edu/publications/nchfp/factsheets/steam_canners.html?fbclid=IwAR1ht6QDGzpmpm0l9VDYOryuKn1TY4sceOFBsXceUmmIc5k5kFFbHa7MIFg

**sanderson** 7/11/2023, 11:07 pm

And, it's finally canning season. I think the unusually cool spring/early summer allowed fruit to easily set. I love my VKP steam canner. It used to go under the name Victorio, now it's Fruitsaver. All recipes are high acid and require less than 45 minutes of steaming.

June 24. Spicy Tomato Sauce that I use as spaghetti sauce. Recipe in the Ball book pictured below.

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July 7. 2 half pints and 2 quarter pints of Candied Jalapenos. The great thing about a steam canner is that you don't have to fill up the canner with extra jars or water. You can do a single car if wanted. Very Happy

Also, 7 pints of Crushed Tomatoes (formerly Quartered Tomatoes).

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July 10. Canning salsa, the 6 1/2 pints on the left in the group photo.

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Newest version of this specific Ball book.

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