Steam Bath Canning Guide

steam bath canning method for preserving vegetables in a Vinegar/Salt brine

Introduction - This is an introduction and guide to using the steam bath canning method for preservation of acidified vegetables like pickles. Recipes for Carrots, Cucumbers and Green Beans will be outlined in separate post.

Steam Bath Canning

Steam canning is a method in which glass jars filled with ingredients, are processed in an enclosed pot using the heat of steam (as opposed to a hot water bath)

In the past, it’s also been referred to as “atmospheric steam canning” in order to clarify that it’s happening at a normal atmosphere (pressure), as opposed to under induced, artificial pressure (e.g. pressure canning.)

A steam canner, has a shallow base with a rack where jars sit above boiling water, and a tall domed top with vent holes on either side near the base. Water boiling in the base creates steam that surrounds jars during processing, so we refer to these canners as steam canners.

A hot water bath canner may require the user to heat 16 or more quarts of water. A steam canner uses only about 2 quarts of water, shortening the time to bring the canner to processing temperature. Once the canner is fully steaming, the processing time is the same as for a boiling water canner.