I've only done water bath canning previously. But, I'm looking at getting a steam pressure canner in the interest of speed.
I see two distinct types of pressure canners, and I'm wondering what the difference is.
One looks like a massive pot with a lid that secures with butterfly bolts or clamps. Kind of my classic view of a pressure cooker. I see all the big brand names when browsing Amazon for these.
The other version seems to have a low pot, but with a huge dome lid that seems to be more or less the height of pint jars. Generally seems to be smaller than the pot version above. Fruitsaver and concord are two brands I see on Amazon.
So what's the difference? Is it purely capacity? Or is there more to it?
(Picture attached purely for attention… That's from three Roma tomato plants last weekend)
by Tommy1873
5 Comments
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Are you talking about an atmospheric steam canner and a pressure canner?
An atmospheric steam canner can be used for water bath recipes. https://www.clemson.edu/extension/food/canning/canning-tips/56atmospheric-steam-canners.html
But for pressure canning by recipes you need a pressure canner, like an all American or presto.
Pressure canners can be used for things like tomatoes (and must be used for low acid foods) but it’s generally a fallacy that pressure canning takes less time. Yes the processing time is less. But you have to get it to steaming, let it vent 10 min, put the weight on to get it to pressure, process, wait for the pressure to release, then wait ten min after taking the weight off. So ultimately, they take similar amounts of time
Is a steam pressure canner the type that looks like a double boiler with a tall lid?
Like this
https://preview.redd.it/yf4891rl8csd1.jpeg?width=409&format=pjpg&auto=webp&s=55669c8f79a637cbb003901d38b6cf40c950d9b6
As far as pressure canners go there are two leading contenders, the Presto pressure canner, and the All American. The presto canner is more affordable, and needs gaskets replaced and the pressure gauge checked periodically. I don’t know too much about them because I don’t on one. The all American it’s a little bit more expensive, does not use gaskets or a pressure gauge. It has a weight system for regulating the pressure. The AA is heavier at 18 lbs empty and with 3″ of water and 7 full quarts it can be quite heavy, something to consider if you have a glass top stove.
https://preview.redd.it/vns3au12fcsd1.jpeg?width=432&format=pjpg&auto=webp&s=1cdd5dc1aabf84154f765e6583ebbccfd270730d
If you are only using it to process tomatoes, I would say just stick with your water bath canner. It can be less problematic with regards to siphoning when canning tomatoes (in my experience anyway). If you want to get into pressure canning low acid items like meat, stock or vegetables, by all means look at getting a proper pressure canner. Two good choices would be the Presto stove top canner and the All American. Avoid the digital ones or no name brands being sold on Amazon.
The steam canner is a “nice to have” item if you already have a water bath canner. It uses a lot less water than a traditional water bath canner so that might be an advantage if heavy lifting is an issue.