Amazon: Highly Rated 7-Quart Aluminum Steam Canner Only $17.99 (Reg. $59.99) – Best Price
Enjoy canning? Head on over to Amazon where you can score this highly rated Back to Basics 400A 7-Quart Aluminum Home Steam Canner for the lowest price of only $17.99 (reg. $59.99!). Plus, shipping is free with a $35 order or get free 2-day shipping with Amazon Prime.
The Back to Basics Steam Canner helps save you time and energy during canning season. Uses less water than conventional water bath canners thus reducing preheating time significantly. Simple and easy to use for both the novice and seasoned canner.
(Thanks, Awesome Deals 365!)
I was so excited until I read the fine print “Not recommended for use on glass-top stove.”
Regular canners have the same warning. I know lots of people who still do it, but it’s a risk. I’m thinking this one would be better since it uses less water (making it lighter).
My pressure cooker/canner did not have that warning. Sadly, when my daughter started to can, I gave it to her because it was so big. I miss it and would love to replace it, but I don’t want to risk damaging my stove or worse.
I use my pressure canner on my glass stove with no problems and no damage.
Oh, thank you for reading the fine print!!!! I wouldn’t have!!!
Some glass-topped stoves are not safe for canning due to the way they heat, not just concerns for the stovetop. If you have one that cycles heat, it might not maintain a high enough temp to safely preserve the food. Or that’s the concern.
Check on this thing before you buy it if you really are going to be canning low acid foods – guidelines call for pressure canning only of most low acid foods. I wouldn’t trust this thing, unless it was replacing a water bath canner.
I have a similar steam canner that I have been using for over 20 years and it is marvelous. I would never return to the big regular water bath canner.
As someone mentioned, the concern with glass top stoves is that the heat isn’t as consistent as a traditional gas or electric, so the heat doesn’t stay as constant as it would need to be to safely preserve. So it’s less of a concern that you’re going to break your stove, and more of a concern that you could get sick. And this would definitely not be okay for low acid foods – for that, you 100% need a pressure canner! That said, the USDA does not recommend steam canners even as a replacement for boiling water canners. The concern is that steam does not provide the same consistent, thorough heat as boiling water and there is a potential (though probably pretty low) that steam canning wouldn’t kill all of the bacteria. However, I know many, many people who swear by their steam canners and have been using them for years, with no problems. So it’s really a judgement call. If you feel comfortable running the risk to get a lighter canner, then go for it. Just be aware that there is a risk. Your local extension office likely has more information on it, but this is from my local office, if anyone is curious: https://extension.usu.edu/files/publications/newsletter/No__002.pdf.
Also, pressure cooked, not water bath method is the method of preserving recommended by the USDA. Just a FYI.
https://nchfp.uga.edu/publications/publications_usda.html
Here’s a link to the USDA guidelines, both water bath canning and pressure canning are recommended by the USDA. It varies by the item you are canning, as does the amount of time you need to process the item, always check if you are unsure. I’ve been growing veggies and canning for many, many years. A great guide for newbies is to buy the Ball preserving book. It’s available online at many retailers.