I use a springform pan (ring only) and a pizza pan (with holes) to elevate my jars to steam can . Works great to give it the elevation for the 3 litres/quarts of water!!!! Thank you so much for the work you and Jim do!!!

I use my pressure canner to steam can my high acid foods in as well as my electric canner. Doesn't matter if the jars are in a little bit of water in the bottom or not, it still does the same thing. People in other countries don't even cover their jars completely with water when water bathing their high acid foods and still have the same outcome. Only difference with those is you lock your lid and leave the weight regulator off or vent pipe open for steam to escape. Once steam is escaping good usually after ten mins you start your water bath time anything with a water-bath time of 45 mins and under as you don't want your pot to run dry. You can lower the flame down a bit to avoid running pot dry but just make sure you can hear it boiling and the steam is still coming through the vent hole the entire process. I've never had any issues with using either one. Glad you shared that information for others though as some won't just believe anybody which is a good thing. I believe people should always always do their own research. Plus, another good reason to share which keeps people from actually canning is they think they need all this special equipment to get the job done and it keeps them from even starting and some folks could really use this information to help save $$$ and put up for their families too. Some don't have the dollars, to buy all "unnecessary high dollar gadgets." We have to teach each other that there's many ways, and safe ways to get the job done. Thank you for sharing this is great information for others to see.

Wow! Pam - you are a canning encyclopedia. Your science background is invaluable! I am a science person, and I learn so much from you. I can’t wait to try this steam canning to save on water.

I always enjoy “class time” at the RoseRed “schoolhouse”. I would have enjoyed you as a science teacher too. You always explain it so we can all understand. Thank you for sharing your knowledge and your generosity! And thanks to Jim for making it all come together with the video! To everyone: Be Blessed and Be a Blessing

I just love listening to you, "teach" me 🥰. I wish you could teach me to sew! 😆

I love it when you start off a video with “I’m so excited about this!” Then you get that smile that confirms it! Great video as usual, Pam. We can always count on you for accurate, well researched information!

Pam, you and Jim are so kind and conscientious, making sure we will be doing things safely and properly. Thank you both for your work and dedication. God bless you.

OMG....you are the best and just saved me 60 plus dollars

This crop is very fortunate to have Pam and Jim. Your dedication and hard work show in every presentation.

Yes this is what I have done. Dont have room for the extra clutter of big pots and contraptions.

Very good info .We can use our presto without the weight (jigler) win win

I will add my two cents. You are far better off using a pot with a lit that fits properly such that steam only escapes through the vent and not around the edges (once turned down from high to the lowest point where steam is still produced). This is the reason Pam's first Harvest Canner's temperature indicator appeared to not work properly. The indicator was fine but didn't reach the right spot because either the lid or the pot was somehow out of round and the steam was all escaping from under/around the lid. For that reason, when I saw the video where she talked about all of the steam escaping I knew her situation was not as some who are at altitude extremes and fall outside the norms for the indicator, but that she had a problem with either the lid or pot having been dented out of round in storage or shipping. That is why I sent her a replacement canner. Steam canning with a lid that doesn't fit properly and allows steam to escape under/around is a far from ideal situation as that same gap allowing the steam to escape is also allowing air lower than steam temperature into the pot. This shouldn't cause major temperature fluctuations, but you will not know unless you have two vent holes in the lid (one to let steam escape and one to put your instant-read thermometer in. This is why a pot with a properly fitting glass lid with two steam vents is ideal. (FYI, the extension office system has put out a memo as to why a regular pot should not be used for steam canning. As we were producing steam canners long before they finally tested and released their findings, we know they don't have the bandwidth and their team is dwindling, so....) A little more about steam canning efficiency. Not only are you using less water and so the steam brings the temperature inside the canner up more quickly, but you are also turning down the heat on your stove to hold the steam steady. Turning your stove down from high uses less energy. With our canner, and most pots with properly fitting lids, when the stove temperature is on high, the force causes the lid to move around and that is why you have the spitting, etc. under/around the lid and that is also why my instructions tell you when that happens you're almost ready to start timing so turn the temperature down. If you don't take that step of finding the sweet spot of the lowest setting on your stove that still produces a steady stream of steam, you may run out of water sooner than all of our (and the USDA's) testing making your longer recipes (such as some tomato recipes) unsafe when the water runs out. Also, you can purchase the rack that comes with the Harvest Canner by itself. Search on Amazon for VKP1056.

I often wondered if I could use my pressure canner as a steam canner by elevating the rack with the ring from a springform pan and start time when the steam is steady, such as when we steam for 10 minutes before adding the pressure weight. I'm ecstatic that this confirms that I can. No more transporting of a large heavy potfull of water. 😁 My pressure canner becomes a double duty appliance and even more worthy of the space it takes up in my kitchen. Thank you so much for your scientific approach and contribution to safe and responsible canning tutorials.

We just found your channel several days ago, and boy oh boy am I glad we did - your videos are so thorough and detailed, and we are getting quite the education watching through them. You've obviously been a teacher in your lifetime, and a very good one at that. Thank you 💙✨

The first steam canners had no gauge and they worked very well.

Thank you so much for this very informative video. I love your logic and suspect that you do not suffer fools gladly!

What you are saying is true to a point. The issue arises when going higher in elevation because the water then boils at lower temperatures. The purpose of those little green indicators is to compensate for the lower boiling points allowing the temperatures in the canner to reach 212 degrees as at sea level, in spite of when the water starts to boil.

I’ve got 6 jars of pepper jelly steaming away in a pot !! Thank you so much.

Okay, what the heck says I. Tried it with some grape jelly. Used my normal water bath canner, flipped the basket over and put my pressure canner rack on top of that. Added three quarts of water. Worked perfectly. Recipe prepared for normal water bath canning. Processed for 14 minutes (elevation) after rolling boil reached. Flame out, wait 5, remove lid and ALL jars (10) instantly sealed. LOL, I've never had that happen before. Logically this has to work. Once water reaches boiling point it will never get any hotter because it turns to steam. Therefore steam is the ultimate temperature without some way to "superheat" it. Physics....

I just learned of steam canning recently. Thanks for the tip on how to avoid buying one. I already have 2 pressure canners and waterbath canners, I am glad I don't have to buy anything new!

You could put canning lids on the bottom and then your metal plate

Thank you, Pam! I sent even more people to you when they said to me that they wanted to can but were afraid. I tell them that you will tell them what is safe, what is not and WHY, and that you will give them confidence, as you did for me, (and so many others.)

I’ve just been steam canning in my AA pressure canner and just leaving the vent open - not using the weight - and using the same times as would be used for waterbathing. I only really need it for cranberry sauce. Otherwise, everything I bottle is in the PC. I just put a three pieces of SS stock in the bottom of the PC to elevate the rack.

I'm so happy you reviewed steam canning As opposed to water bath. In my mind I'm thinking water bath is better because the jars are submerged. Now I get it

Awesome! Thanks Pam ❤ 🇨🇦👍

Awesome information. Thank you Pam and Jim.

Love this method of canning, no need to spend the big $$$ on a special canner, just use your water bath canner with the rack turned upside down 😉 it works perfectly.

I’ve been using a regular stockpot for steam canning for a few years now, it really does work very well. A few things: you should have a rack below the riser jars so they’re not directly touching the bottom of the pot. Also, a glass lid is unnecessary. As long as steam is freely flowing from under the lid you know the water is boiling strongly. Even if you can see that the water is boiling you need steam flowing out of the canner to guarantee the temperature is correct, so visual confirmation of boiling is neither necessary nor sufficient.

thank you also love seeing the CO monitor

I use my Presto pressure canner. Once it starts venting I turn it down. Leave it high enough that the safety stays up but isn't venting full blast.

I can see advantage of saving water AND for me it is a challenge to carry that heavy pot to the stove each time. As always excellent information and presentation-Thank you, Pam!

Great info, I have the same steam canner. BUT when steam canning you MUST leave the lid on for five minutes before removing jars. That’s what the instructions manual states.

I appreciate your scientific AND logical approach to canning, and am excited to have found this channel. As a logical person I find myself wondering why it is important to elevate the jars above the water if the water and the steam are at the same temperature once boiling begins. If I use my Presto pressure canner with the regular rack and the two or three quarts of water usually recommended for steam canning, won’t I end up with the same result? Adding a little extra water may even ensure that the canner doesn’t boil dry, which seems to be a concern. Can you see any flaws in my logic?

I love your smile Pam: I love your earnestness: I love your truth.

Thank God! This is what I've been thinking since steam canners became popular (again)

Great video. Thank you. I have to pay for every drop of water i use and hate wasting it.

Thank you for this!! Your scientific method makes me feel very safe. Thanks for all you do!!

I thought this could be done. I'm not scientific like you, so I wasn't able to confirm my idea and I wasn't able to find any information about it. Thank you (& Jim) so much for putting together this video.

This helped me so much. I was just about to purchase a steam canner from Amazon. After watching this video, I learned that my water bath canner , like the one you demonstrated with, could be used as a steam canner. Thanks.

Very good explanation of steam canning. I have a 16 quart heavy stock pot and also Grandmothers granite water bath canner. I'm set for the season. Thanks again Pam.

Thank you! Take care.

I just use my pressure canner for steam canning (just don’t put jiggler)

Thank you so much for this information! Your instructions are always so easy to understand. Bless you!

Thank you for the download of instructions for Steam or Waterbath canning.

Thank you for providing so much factual information and practical steps for preserving food and for all the free resources you compile and make available on your website. Your videos, books and free documents have helped educate me immensely as I had zero knowledge of how to do any type of food preservation (other than freezing). I am now canning, dehydrating and freeze drying food! With much appreciation and many thanks to you, Jim and your siblings and children.🤩🥰 💖

Very instructive as usual! I’ll keep this video in my listing for futur water bath canning! Thank’s!😊

Great information!!

Excellent as always, Pam.

Thank you for showing us this. I can't afford to buy a steam canner at this time, so it's extremely helpful.

I am so grateful for you! You back up your information with facts, and are very thorough in explaining how to do something safely. Thank you, thank you, thank you!

Pam and Jim...thank you both for all the wonderful education you provide. Your videos and books are a tremendous service to all of us. Deeply appreciate your work:-)

Pam, Wow and thank you!

Thanks. As usual a great helpful video for us people who can! Blessings to you and you family!

You are the best! Thank you so much, yet again.

You are the canning Genie, I always appreciate your sage advice. Thank you.

Amazing! This is very helpful.

I began wondering about turning my large pot into a steam canner when you were unpacking your new commercial steam canner. Thank you for coming up with a way to raise the rack above the waterline. And my suspicions have been soothed by your testing it out and measuring the temperatures. I was a cautious steam canner for years, and loved the convenience of skipping the long wait for a canner full of water to heat up.💖

Thanks Pam for your version. Leadfarmers did a version last year. Always good to have options.

I love this channel!! Takes 30 minutes where I'm at.

This is a game changer for saving water in a water bath canner. Thanks for this❤

Thank you! I just heard about steam canning today and was delighted to find you had made a video about making your own canner. I already have several very large pots and couldn't imagine where I would store another one in my tiny house. Btw, the red roses are perfectly lovely!

Loving this. I don’t live in an area with water issues (yet) but it’s wonderful to use less.

Thank you Pam. Excellent video. I wondered about the steam canners.

Thank you thank you thank you

Great video as always 😊 Thank you for sharing and have a great day 🌞😊🤗

Another excellent MicroMoment! ❤

Hi guys. I love it. You learn something new every day, well I am not sure of every day. I do know that every single time I watch you Rose I learn so much.keep on teaching. It's wonderful to learn. You both are very much appreciated ❤️. Take care and God bless

Thank you Pam! You just saved many from an unnecessary expense, money better spent on food! God Bless you and Jim, and yours, and all of us as well!

You are a great teacher! Thank you! 🌷

Thank you for this information. Now I can steam more than one pot at a time. Love my pc, but this is true help.

Thank you! I was wondering if I could make some adjustments and use a stock pot. This answers that beautifully.

Who would of thought of making your on steam canner with what you have at home. Thank you for sharing this very informative video with us.

Thank u Rose you are THE Best!

Thanks for another great instructional video, and for helping us all to think outside the box and use good common sense! I appreciate you and Jim and have learned a lot from you.

Excellent thank you for this😊 info!!

Thank you

Great tip! I never thought of turning a deep stockpot into a steam canner :-)

My first canning experience was water bath using my big stew pot. It worked perfectly. You don't always need fancy equipment.

I love Micro Moment Mondays - I learn so much - THANK YOU!

Thank you! This could lighten my load a lot! I have a tall, quite heavy stainless steel water bath canner that is getting harder and harder to lift when it's full of water and jars of fruit! This could be a game changer for this 70 year old grandma!

Pam, you area genius! Thank you for sharing your knowledge with us! I love this idea, and you are right! We have become so comfortable with our toys, we forget how they were created!

Oh my goodness you are amazing ❤️❤️💕thank you so much professors!

Thank you for everything that you do!!! You are amazing and gratefully appreciated!!!

Very Informative Video Pam, Thank You

I'm liking these micro moments! Thank you Pam and Jim! Love from Ontario 💗🍁👍

You're amazing! I love the detailed information that you provide. Thank you for this video, as I did not want to purchase yet another canner.

I figured this out last summer when I was looking at the stem canner to buy. I took my regular water bath canner and flipped the rack like you showed for the stem canner over. Filled water to just right below where they sit and set the jars on top of the rack. It even holds more jars that way. waited till it started a full rolling boil and started counting. I have had less syphoning doing it this was also.Thank for the video makes me feel better knowing you approve.

Genius!

Thank you Pam! I might try this with my pasta pot!

My steam canner has a hole on each side of the lid when the steam comes out about 10 inches long that’s when you start your timer for 15 minutes for quarts and 10 minutes for pints. When the time is up, you shut the burner off and set it for another five minutes. When the five minutes is up, lift the lid up carefully so the steam don’t hit you and take the jars out.

Thank you,I am a frugal do it yourselfer. This is what I’ve been looking for.

You are so awesome. Now I can steam can in a way that I can afford. Thank you.

Big Sister YOU ROCK!!! Thank you for this!🥰

Thanks TEACH ~❤ I’m still working on that chugs chugga but it’s better; maybe every other load I have a jar that doesn’t seal but I’m beginning to think it’s the neuropathy in my arm and tension on my rings. I tried steam canning and similar results. Even water bathing it happens so I’m teaching my left arm how to do it because it’s been a slacker in the kitchen anyway.

Thank you for answering that question.

Great video. It is good to know the "old fashion" way of waterbath canning if/when needed.

Thank you for this educational video!!! I was just contemplating buying a steam canner and getting rid of my enameled waterbath canner.. thanks for saving me 60 bucks!!

Oh gosh. Your timing!! I ordered a steam canner yesterday. Just cancelled it. I will be doing this now. Thank you!!

This is great information for safely steam canning without buying another item. I hope those people who commented about steam or water-bath canning non-acid foods listen to you and stop doing it. You always do your research and testing so I'm confident in the information you share, and all your work is much appreciated!

Excellent video. During your trial run of the steam canner and the gauge wasn’t working I wondered about using any stock pot. This is great for someone with limited space that doesn’t have room for another large pot to store. Thanks for the thorough explanation!