Is one way of canning better than the other? Here are some facts that may help you decide.

1. Steam Canner uses less water.

2. Less water means less time to heat.

3. Less time means less heat in the kitchen.

4. Less time means lower electric bills.

5. Turnaround time is much shorter.

6. Water bath Canner is heavily filled with water.

7. Steam Canner is not heavy because it uses a small amount of water.

When you have a number of jars ready to can and we do perhaps 40 - 50 pints of pickles in a day, you cannot put the jars into boiling hot water or they will break. When you have done one batch of jars in a water bath you cannot put the new batch into the boiling water. That means you must empty the canner disposing of a large amount of boiling water and refill it to heat the next batch. Lifting the full canner of boiling water and then returning with cooler water requires more strain on the back than we like to have. Then you have to wait for the that water to boil with the jars in it. With the steam canner you can empty the canner and immediately fill it again with jars because the jars do not sit in the water. All this saves electricity, heat, time and your back. Because we have a well, saving water is important to us. We have no problem with anyone using a water bath. Both get the job done.

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This entry was posted on Tuesday, September 18th, 2007 at 8:46 pm and is filed under Canning Facts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.