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Back to Basics 400A Steam Canner | 
 enlarge | Brand: Back to Basics
List Price: $39.99
Buy New: $39.95
You Save: $0.04
Rating:  8 reviews
Autographed: No
Memorabilia: No
Shipping Weight (lbs): 5.5
Dimensions (in): 13 x 13.3 x 9.5
MPN: 400A
Model: 400A
UPC: 018579175883
EAN: 0018579175883
ASIN: B0000DDUCJ
Availability: Usually ships in 24 hours
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| Features:
| • | Holds 7 one-quart jars | | • | Stay-cool handles | | • | Recipes included | | • | An alternate to the Water Bath canning method |
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| Editorial Reviews:
Product Description
* An alternate to the Water Bath canning method * Uses less water, energy, and significantly reduces preheating time * Will not heat up your whole kitchen like the Water Bath method * Flip over to convert to a 15-quart kettle * Aluminum construction * Large enough for 6 1-quart jars
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| Customer Reviews: Read 3 more reviews...
 Tried and true September 1, 2008
D. H-Smith (Michigan)
I have used a steam canner for over 15 years and have had excellent results. It is much easier and takes less time--simply because there is less water to heat than with a conventional water bath canner. The results have been excellent. I have had no problems at all. Anything I would consider using a water bath canner for I would use the steam canner for. Last season I used it to make spaghetti sauce, salsa and tomato soup. Although this is not the steam canner I have, it is the same style and concept. This one looks even nicer than mine. I have recently recommended it to a friend/neighbor who does tons of canning and I expect to hear that she really likes it as well when she begins using it.
steam canner July 29, 2008
Sharon L. Bowers
love the steam canner, much faster than waterbathing. the only drawback is the handles are not sturdy enough to lift the canner with produce in it. Just have to remember to unload foods then move the canner / kettle.
Back to Basic Steam Canner June 25, 2008
W. Benson (Lake Wales, FL USA)
1 out of 1 found this review helpful
This canner is so much better than the old fashioned water bath canners.
Lighter and uses less water, heats up very quick and is so simple to use. It holds the same amount of jars as the traditional water bath canner. There is no difference in processing times and your product turns out just the same.
I can more now because the back to basic canner makes it much quicker!
 I wanted to buy one. May 12, 2008
Yvonne (Southgate, MI USA)
3 out of 3 found this review helpful
This MANUFACTURER states that its product and processes have been tested for safety by Utah State University's Dr. Von Mendenhall.
UTAH STATE UNIVERSITY'S POSITION: "Due to the lack of definitive research into the safety of steam canning, the Utah State University Extension program currently agrees with the present USDA and National Center for Home Food Preservation recommendation against using Steam Canners." (Food Safety Bulletin, September 6, 2005)
The USDA Complete Guide to Canning states: "Steam canners are not recommended because processing times for use with current models have not been adequately researched."
I found another on-line site where Utah State's Brian Nummer answered questions. He stated that Extension researchers are firmly advising against steam canning for borderline acid foods such as tomatoes. For fruits, jams and jellies the process is not recommended, but it might be OK if you carefully follow Von Mendenhall's six steps to increase successful operation of a steam canner. And, of course, low acid foods cannot be safely processed in anything other than a pressure cooker.
Has there been any more recent research supporting the safety of steam canning? The health of my family is important, so I will wait to see the results of further research.
Super Simple and Huge time saver February 19, 2008
Carlita Martini
16 out of 16 found this review helpful
I have been canning for 20 years, I have had this canner system for 15 and I will not ever go back to boiling water bath canning ever again. This canner is not meant to replace a pressure canner for low acid foods. It is a shallow pan with a rack and a large lid. The shallow pan is filled with water and boiled, the rack fits over the boiling water and the jars are put on the rack (7 quarts at a time). When the water boils, it creates steam- steam is at least 212 degree water- steam can actually get hotter than boiling water. When the steam is at a certain level (in the instructions) you begin timing your jars. The reason that this is so easy is that it doesn't take 20 minutes after you put your jars into the rack just to come back to a boil, thus saving a lot of time. I highly recommend this product. I just made salsa and it took me 30 minutes for 14 jars- In a traditional pot it would have taken at least 2 hours. That is the difference!
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