On 8/28/2015 3:33 PM, Ross@home wrote:
> On Thu, 27 Aug 2015 10:14:43 -0500, George Shirley >
> wrote:
>
>> On 8/27/2015 6:18 AM, Melba's Jammin' wrote:
>>> On 2015-08-27 04:03:21 +0000, Randal Oulton said:
>>>
>>>> My new steam canner has changed everything. Used to dread the water
>>>> bath stuff because of how long it took the water to start boiling
>>>> even, but the steam canner is up to processing speed in about 10
>>>> minutes now. I motored through processing 4 full rounds of dill
>>>> pickles tonight, 4 x 7 quarts, in under 2 hours, with just one steam
>>>> canner.
>>>> You can use it for anything high acid approved for water bath canning;
>>>> pickles, relishes, chutneys, jams, fruits, tomatoes, etc. The high
>>>> acid stuff that you'd water bath, because the steam only gets to 100 C
>>>> (212 F). Everything else that needs pressure canning, still needs a
>>>> proper pressure canner. Steam canning got approved at the end of June
>>>> this summer based on Wisconsin Extension research led by Barbara
>>>> Ingham, and I had one in my hands a week later from Amazon.
>>>>
>>>> I got the Vittorio stainless steam canner, that has the gauge on the
>>>> top that tells you when to start counting your processing time. My
>>>> only wish would be that it would dingle or whistle or whoo-hoo or
>>>> something when it's at temperature for when you have your head turned
>>>> chopping something else, but it doesn't.
>>>
>>> Aw, c'mon, Randall --- is it so tough to turn around and look at the
>>> temp? <grin> Mine came last week and I, too, love it. I haven't used
>>> it on my induction burner yet, though.
>>>
>>> Though my UMN extension people are good with the asc (atmospheric steam
>>> canner), the NCHFP isn't on board.
>>>
>>> I'm not crazy about the rack but that's only because of the kind of
>>> canning I do -- 95% is in half pint jars.
>>>
>>> Rock on!
>> Canner racks are my main problem. For the usual canner rack is made of
>> carbon steel and begins to rust almost immediately. A stainless steel
>> rack costs more than I want to spend.
>
> Hi George,
>
> Do you use the rack to lift out the jars?
> I'm gettin' too shaky to lift out a whole rack of quart jars in one of
> those flimsy wire racks so a few years ago I bought a flat SS rack
> from the Local Lee Valley Tools store. Use a jar lifter to take out
> the jars one at a time.
> It's this one:
> http://www.leevalley.com/US/garden/p...t=2,2120,33279
>
> Ross.
> Southern Ontario, Canada
>
Depends on the jar size Ross, I'm old and decrepit too. Pints and
smaller I lift out with the rack, quarts get lifted with the antique jar
lifter made by Grip-Tite many years ago. I'm not shaky yet but a
partially paralyzed right arm and hand doesn't help matters so I'm a lot
more cautious then I used to be. I have several stainless racks, saved
from a long defunct microwave that will fit in most of my big pots. I
often use one or more when I'm doing small jars to get a full load going
to shorten the time at the stove.