Easiest Canner in the World!
I bought this canner over 25 years ago at a small shop in Jackson, a small town in the California Gold Rush Country.
http://www.canningpantry.com/steam-ca...
It uses steam to seal the jars instead of boiling water. It means no more hot, steamy kitchen with condensation dripping off the walls. No more jar lifters.
Bringing two inches of water to a boil takes only minutes.
I know I sound like an advertisement, but this is the real deal. I've been canning with it for over 25 years and it is in wonderful condition.
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greygarious
Aug 12, 2009 02:46 PM
It looks like the main difference is using steam - in which case, couldn't you just add the same amount of water to your large covered pot, assuming you were using a rack to hold the jars? It doesn't appear that this canner involves pressure.
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re: greygarious
The canner has a shallow reservoir (maybe2-3 inches deep) that you fill with water and bring to a boil. Over that goes a round piece of aluminum that has some quarter inch holes in it for the steam to rise from the boiling water. The dome goes over that.
While I imagine that you could use a rack inside the regular canner with a small amount of water, the boiling water may evaporate too quickly as it is not forced through only a few small holes.
Not sure if this makes sense to you.
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