@@carol-thriftychichousewife6231 it is so addicting!!!! I made strawberry jam and mixed berry jam. I bought too many strawberries on accident so I'm going to do strawberry lemon jam today. I want to try salsa next.
I bought the steam canner you suggested earlier this year, and I love it! I will never go back to water bath canning! I have a glass top stove and it is a life saver.
I bought my steamer about 15 years ago or longer. Just to let you know that it’s not really new. I love it. I do fruit and tomatoes. We are all still alive. Haven’t been using the citric acid until I heard about it last year. I love this process. Much I’m less time than heating in water bath method. Since I got my steamer I’ve never used my water bath canner.
Hi Carol. I have watched a lot of your videos using the steam canning method instead of water bath method and decided to purchase the steam canner. I used it for the first time today and canned apple slices, apple butter, and apple jelly. I LOVE the steam canner and am so thankful for your demonstrations using it. It saved me so much time verses using the water bath. Thank you so much!
Hi Carol. I just got a steam canner yesterday and can't wait to use it. The NCHFP says that the processing time shouldn't exceed 45 minutes including altitude modification. Because of the limited amount of water, there's a risk of the canner running dry which can damage the canner and food. I guess you can always do a test to see how long before the canner runs out of water.
Thanks for the video. :) Regarding the comment about steam canning tomatoes, I guess what they referred to is that some tomato recipes need more than 45 minutes PT when WBC and it’s not recommended to SC for longer than 45 minutes.
FYI- I just got a stainless steel multi use canner, it looks like the one you have and the manual says it is necessary to let the jars sit in the canner with lid on for 5 minutes after processing using the steam method 💝
When you say you keep your jars in a sink full of hot water before using, do you have to thoroughly dry them before putting in your canned food/jam, etc.? Thanks for this video, it has been so helpful as I'm brand new to canning!
Debbie Vaughan yay! I’m so excited for you! Best wishes and happy canning... it should come with a warning label telling you how canning can become an addiction 😂😍
@@carol-thriftychichousewife6231you are so right! I am so proud of my jars that I do not even want to put them up! Every Ping just excited my heart!! Thank you!!
Hi carol. I tried steam canning today for the first time my steam was coming out fr9m the sides it never came out of the hole on the top and or did it ever get in the green I live in Michigan so I'm not sure what I did wrong can you explain or do you have another video that shows it better
Great information, thank you! Lots of useful tips and instructions. I do quite a bit of pressure canning, but not steam or water bath canning. I plan to can fruits, jellies, chutneys, etc. this year. I bought the Victorio canner from your Amazon link. I shall stalk the Amazon delivery truck in a couple days. LOL :) Pam
Should I heat beets that I want to hot bath for pickled beets? They are in gallon cans and I just use vinegar, sugar and either the juice in the can or water. Just got this steam canner, my first time to use it. Thank you.
You should always use a tested recipe to make sure you have the proper acidity for safety. Beets are a low acid food and must be pickled properly to be shelf stable
I'm testing my harvest guard multi use canner and I do have the steam staying pretty steady through the vent holes, but do also have quite a bit of steam coming from the side of the lod as well. Ots staying in the green zone bjt wasn't too sure if this was ok. I also am noticing that I have to keep my flame on the higher side to keep that steady stream going.
Can you steam can blueberry or cherry pie filling? What are the minimum and maximum times for a steam canner? Is the time minimum 10 and maximum 45 minutes?
Do you have a wait time with the “steam canner”after processing time is completed? Do you remove the cover right away or do you wait 5-10 minutes before lifting off the cover?
Hi Carol, I love the canning idea, I am excited to try canning some jelly once the strawberry season comes! I have a client that would love to give you a sample to try! Let's get in touch!
Hi, Carole. Thank you for sharing so much information! I’m still gathering and exploring. I’m very interested in how to use my Instant pot Max for some small batch steam canning of fruit , pickles or cowboy candy. I have the feeling it’s entirely possible to do safely. Looking for your thoughts on these few hot packed items. The clincher seems to be the amount of water touching the bottom of the jars. Not sure that I understand the fine line of reasoning or difference between WB and steam canning to pull it off in this pressure canner. I’m digging for the science or prior experience that wii guide or deter me. 😊 Also interested in not purchasing more equipment in my tiny space. Appreciate your thoughts.
Instant pots are not approved for canning. In water bath canning the water level must cover your jars by at least one inch. In steam canning you have to use an approved steam canner and you only need about 3 quarts of water in the bottom of it.
I just washed the video that told me to heat up my jars in the oven 😬 I'm a bit of a researcher before I do something. I'm definitely getting a lot of conflicting information about canning.
Pardon my asking for your time. I canned an 8 pint batch of Orange Marmalade. The jelly part is a lovely orange flavor, but the orange peel came out very hard, despite precooking them until very soft. Is it possible to low heat the jelly until liquid then skim out the peels, and then reprocess the hot jelly? Would it still thicken back to the jelly consistency?
@@carol-thriftychichousewife6231 Well, I did heat it up carefully until it was very liquid, used a spiderweb strainer to remove peels then processed it for 10 minutes the usual way. I ended up with 1 pint less without the peels. It did jell up just as good without remaking using more sugar or pectin. I figure I was lucky. It is a yummy orange flavor and I am happy. In December I'm making another batch, I will mince the peels smaller. Also making Lime marmalade.
Hi Carol, I’m going to water bath can today for the first time. I have only pressure canned. I have a Harvest water/steam canner, looks like your canner with the gauge. I am going to make your Carrot Cake Jam. Can you please tell me if/how I need to sterilize my jars & lids?
Carol, You and your videos are so helpful. I always want to be safe when canning and I know when I watch your videos you are using safe recipes. Your quick reply is very much appreciated. I will let you know how the Carrot Cake Jam comes out. Thank You‼️
Hi Carol, Love your channel. I'm a beginner canner and I've learned allot watching your RU-vid tutorials. I've actually made the baked beans and chili beans. My husband absolutely loves the baked beans. I have 2 questions that I was hoping you could give me insight on? I've noticed that to pressure can tomatoes it still says to add lemon juice or citric acid. Just wondering why one would have to still acidify tomatoes if they are pressure canning them? My other question is I just purchased the Ball Freshtech electric water bath canner. I noticed that it has a steam fill line and the lid has two vent holes. Do you know if that particular canner could also be used for steam canning? Thanks so much for all your great informative videos.
Tonya Armour hi and welcome to the canning addiction 😉!! So happy to hear the baked beans were a hit... I love that! So, tomatoes... here’s a link to the perfect answer 😁 nchfp.uga.edu/publications/nchfp/factsheets/acidifying.html. It seems confusing, I know but this will help it make sense. I don’t believe the Ball Freshtech is approved for steam canning. However, steam canning is kinda new. I’m going to do more research bc I think it’s a very valid question and it seems from what you described it has the required design. I’m surprised the manual doesn’t say... I love to do research so I’ll get the right answer for you. Just give me a bit and I’ll get back to you 😊. So glad to have you as party of my community. And I’m happy to help any time so don’t hesitate to reach out. You can also message me on Facebook through my page. I’ll get back to you ASAP. Happy canning! 💕Carol
Tonya Armour hi again... I’ve done a lot of searching and I cannot find any information that confirms the Freshtech can be used for steam canning. It seems the design of it would work but unless I can find information that states it’s been tested for steam canning I can’t tell you it’s a good idea. I’m sorry but I’m a safety girl and I wouldn’t want to take a guess at this 😊
@@carol-thriftychichousewife6231 Thank you so much for talking the time to research. I completely agree with you about being a safe canner. Truly appreciate your response. Have a blessed day.
Question for people more experienced than I: I have a recipe for carrot pudding from my aunt (if you're unfamiliar, it's a bread pudding with shredded carrots and raisins that is then served with a caramel sauce), and it is cooked by putting it in jars and steaming or using a water bath. I'm pretty sure this would not qualify as a high acid food, so by cooking the pudding by steaming, would it be shelf stable to make a large batch and keep in my pantry? Or should I only make the amount I need, and use it up right away?
I’m sorry to say I have not. Make sure you find a tested recipe as corn is a low acid food and must have enough acid added to be safe for water bath canning 😊
Just water bath canned for the first time. They’re sitting out on the towel. Some of the tops aren’t down…. Will they seal as they sit or did I mess up somewhere ?
Fermented foods should still be refrigerated. Some who don’t have the fridge space prefer can for shelf stability. However, heating fermented foods removes the good bacteria in them.
Thrifty Chic Housewife ok thank you. Typical Italian recipe, I will not be adding meat though. And no more than a tablespoon of EVOO. I’ll have to check through me books to see is I have instructions. My books are all so old, I know the safety standards have changed. I’ve been ordering all new books.
