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steam canning and sterilizing - save energy  RSS feed

 
Jan White
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Location: BC Interior, Zone 6-7
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You guys are probably all pros and know these tips already, but here are a couple ways to cut down on energy use while canning.

Steam canning is now an officially approved method.  You need a steam canner or a big pot with a vent on the lid so you can monitor the steam.  there are a few differences obviously, but for the most part, you just follow the rules for water bath canning.  At this point, they tell you not to steam can anything that requires processing for more than 45 minutes, but that's only because some steam canners only hold enough water for 45 minutes and they don't publish guidelines for individual models.  There are models that hold enough water for longer processing times.

https://fyi.uwex.edu/safepreserving/2015/06/24/safe-preserving-using-an-atmospheric-steam-canner/


Also, you do not need to sterilize jars if you're going to be processing them for at least 10 minutes (or the 10-minute equivalent for higher than 1000' elevations).  You still want them hot when you pour the hot food in so you don't shock the glass, but don't waste time and energy boiling them.

http://nchfp.uga.edu/publications/nchfp/factsheets/sterilizing.html
 
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