A new option for seniors

Feature Articles - Aging

 

Steam canning: A new option for seniors

Amy Bartels, Nutrition and Health Education Specialist,
Laclede County, University of Missouri Extension

 

As we age, we naturally lose a certain amount of strength in our
large muscles. Arm and shoulder weakness and a reduced sense of balance
can often make it difficult for seniors to do activities they enjoy.
Home food preservation is one such activity. For many, just the thought
of lifting the canner of water from the sink to the stove can cause
them to abandon home food preservation altogether.

 

In 2015, the National Center for Home Food Preservation added

steam canning to the list of approved methods for safe home food
preservation. Steam canning is a method in which filled jars in an enclosed
pot are processed by hot steam. It’s also been referred to as “atmospheric
steam canning” in order to clarify that it’s happening at a normal atmosphere
or pressure as opposed to under induced, artificial pressure (i.e., pressure
canning).

 

Compared to water bath canning, steam canning cuts down on time
and energy costs, as well as water usage. Unlike a water bath, a steam
canner only uses approximately 1½ quarts of water when processing jars
of home canned food. Water bath canners may require up to four gallons
of water to fill up and cover the jars. As a result, home canning with
steam is faster because you are heating less water.

 

Steam canners are also easier to handle because they are flat-bottomed
and lightweight, making it easier to move the pot from the sink to the
stove burner.

 

Another benefit to steam canning is the ability to preserve just
a few jars at a time. Smaller batches can make the task more manageable
physically as well as economically.

 

In many cases, seniors move from a familiar kitchen into an apartment
or other facility where appliances and utilities may differ from what
they are used to. If you have a glass-top stove, steam canning can be
a fantastic option. However, you need to make sure that your cooktop
will maintain a constant heat while processing. Some burners cycle on
and off with automatic shutdowns when heat gets excessive. If the burner
shuts off during processing, food can be under-processed and unsafe
to consume.

 

A few tips to remember when processing using a steam canner:

 

• Foods must be high in acid, with a pH of 4.6 or lower. Water
  bath and steam canning options are only available for high-acid foods
  like jams, jellies, most fruits, pickles, relishes, chutneys, salsas,
  tomato products with added acid, etc.
  
   


• Jars must be heated before filling, and filled with hot liquid
  for a raw or hot pack.
  
   


• A research-tested recipe developed for a boiling-water canner
  must be used when steam canning. Steam canners
  can be used with recipes approved for half-pint, pint or quart jars.
  Do not rely on the booklet accompanying a steam canner to provide
  safe processing times.
  
   


• Processing time must be limited to 45 minutes or less, including
  any modification for altitude. The processing time is limited by
  the amount of water in the canner base.

 

 

For more information and resources, see
Atmospheric steam canning – A new option.

Last update:
Tuesday, August 30, 2016