Steam under some pressure is a compressed gas, as it is released to
open atmosphere it expands,as it is directed into the headspace of an
acidified food product and it's corresponding lid or cap it will purge
or displace the present air and airborne contaminants. The recondensing
steam within the headspace of a now capped jar will leave a partial
vacuum. Atmospheric pressure will press the lid/cap towards the vacuum,
thus sealing the jar. Best described the apparatus in the shape of a
wedge allows for steam at 17psi(the source of which could be a small
pressure canner)simultaneously to be directed toward the lid/cap and
the headspace of the jarred, acidified food product. The lid and the
jar with the present steam environment are brought together
simultaneously by hand across the apparatus, capturing steam. In the
case of a home canning lid, as it slides on to the jar evenly against
rim and held tight for a second, a seal will be produced. The seal is
really the secondary effect. The main effect is a more thoughly purged
container of air and airborne contaminants. This process being without
food contaminants forced out of a jar over the rim, as is common in the
expelling air method through a semi-tightened lid or cap. This method
would be most beneficial to fruit
sauces/preserves/conserves/jams/jellies/fruit spreads. Yes, for home
canning the method needs more testing, however all new ideas have to
introduced somewhere and many times an improved method can be found. CC