"commercialcanner" > wrote:

Snip

> 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)

I'm no engineer but, I don't think you have any concept of the energy
required to maintain a steady flow of steam at 17 psi. It certainly
isn't from a "small pressure canner" on a home kitchen stove.
Just as an aside, how did you happen to arrive at exactly 17 psi? Why
not 16 or 18?

>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.

Are you actually suggesting that someone, run a canning jar and lid
through a jet of steam, exiting some kind of orifice at 17 psi, and,
to do it "by hand"? Have you ever seen what high pressure steam does
to human flesh?
Are you trying to drum up business for the burn unit at the local
hospital?

More snippage

>Yes, for home canning the method needs more testing

There's the understatement of the year.

> however all new ideas have to
>introduced somewhere and many times an improved method can be found. CC

OK, Rube. But, I won't be the one experimenting with this particular
bit of lunacy.

Ross
To email, remove the "obvious" from my address.