Others say...

"I wanted to buy one."
This MANUFACTURER states that its product and processes have been tested for safety by Utah State University's Dr. Von Mendenhall.

UTAH STATE UNIVERSITY'S POSITION: "Due to the lack of definitive research into the safety of steam canning, the Utah State University Extension program currently agrees with the present USDA and National Center for Home Food Preservation recommendation against using Steam Canners." (Food Safety Bulletin, September 6, 2005)

The USDA Complete Guide to Canning states: "Steam canners are not recommended because processing times for use with current models have not been adequately researched."

I found another on-line site where Utah State's Brian Nummer answered questions. He stated that Extension researchers are firmly advising against steam canning for borderline acid foods such as tomatoes. For fruits, jams and jellies the process is not recommended, but it might be OK if you carefully follow Von Mendenhall's six steps to increase successful operation of a steam canner. And, of course, low acid foods cannot be safely processed in anything other than a pressure cooker.

Has there been any more recent research supporting the safety of steam canning? The health of my family is important, so I will wait to see the results of further research.


"Super Simple and Huge time saver"
I have been canning for 20 years, I have had this canner system for 15 and I will not ever go back to boiling water bath canning ever again. This canner is not meant to replace a pressure canner for low acid foods. It is a shallow pan with a rack and a large lid. The shallow pan is filled with water and boiled, the rack fits over the boiling water and the jars are put on the rack (7 quarts at a time). When the water boils, it creates steam- steam is at least 212 degree water- steam can actually get hotter than boiling water. When the steam is at a certain level (in the instructions) you begin timing your jars. The reason that this is so easy is that it doesn't take 20 minutes after you put your jars into the rack just to come back to a boil, thus saving a lot of time. I highly recommend this product. I just made salsa and it took me 30 minutes for 14 jars- In a traditional pot it would have taken at least 2 hours. That is the difference!


"Affordable, does the job."
Steam canning for high-acid foods works very well, Our tomatoes have lasted over 10 years on the shelf by using this product. This product is well designed and is very affordable. I have used this product for over 10 years. I had to buy a new one because I made the mistake of boiling all the water out and I damaged my old one by doing so. I am very happy this product is still available and I expect to get more than 10 years out of the one I just purchased.

"Scientific research on steam canning safety"
Dr. George York from the University of California published research in March of 2005 in which four foods of different densities were processed. The conclusion reached by the research was that the processing times for steam canners are essentially the same as for water bath canners and that both types are equally safe to use for high acid foods.

"Food Safety Experts Agree: NOT SAFE"
I have been canning with a friend with her equipment for several years, and decided it was time to purchase my own. I found this steam canner appealing since I have back trouble and was concerned about lugging those full pots of hot water around the kitchen. Food safety is important to me, as it should be to every home cook, so before purchasing I checked out a large number of references online & in books about the safety of steam canning vs. water bath canning. I was unable to find even one food safety expert who says steam canning is safe, even for high-acid foods.

Here is what one expert says, but it's pretty representative: "Older canning methods are unreliable and, for that reason, aren't used or recommended today for home-canning. Occasionally, these methods are "revived" as being faster and easier than water-bath or pressure canning, but using any of the following methods is like playing Russian roulette with your food safety. Just because your grandmother used one of the following methods doesn't make it safe to use today...Steam method: This method uses a shallow, covered pan with a rack in the bottom. After the filled jars are placed in the pan, steam circulates around the jars. This method is unsafe because the jars aren't evenly heated and the steam isn't pressurized to superheat the food and destroy microorganisms. Don't confuse this method with pressure canning." (Canning & Preserving for Dummies. by Karen Ward, 200, ISBN 0764524712)

I am a little alarmed that Amazon carries this item.