Steam canners use the heat of steam to achieve the canning process of sterilizing and sealing jars of high-acid foods.
The VKP company (formerly Victorio) in Orem, Utah, offers three different models of steam canners. All come with a temperature gauge so that you can be assured you have hit the right concentration of steam inside to start counting your processing time for canning.
VKP is the only manufacturer as of fall 2021 that makes a steam canner which they certify for glass top stoves, so if you have a glass-top stove and you want to steam can, their model certified for glass tops including induction tops is your only choice. (More information below.)
Their steam canners were formerly branded as Victorio.
(You might want to read this page on steam canning in general first if the topic is new to you.)
Contents hideVKP models are the only ones to date which come with a gauge. The authors of the 2015 steam canning study at Wisconsin described them:
“We found that some atmospheric steam canners come with a built-in temperature sensor in the dome lid, and our limited use of this style of lid suggests that it may be able to accurately indicate temperature. Steam vent size or intensity is not an accurate indicator of temperature of the heating medium.” [1] Paola Willmore, Mark Etzel, Elizabeth Andress, Barbara Ingham. Home Processing of Acid Foods in Atmospheric Steam and Boiling Water Canners. Food Protection Trends, vol. 35, no. 3, pp. 150-160, May 2015. Page 159.
Note that they say that the alternative with other gaugeless models, which is watching steam, is not reliable.
The University of California Extension Service implicitly and explicitly recognizes the VKP models as valid steam canners, as is easily visible by the photos in their September 2017 brochure on the topic showing the VKP multi-canner model with steam gauge. And the brochure says of the VKP multi-canner model:
A dual-purpose steam and boiling water canner is also sold. The dual purpose canner can be filled with water and used as a boiling water canner; and when the canner rack is inverted (to elevate the jars), it may also be used as a steam canner….. (the) Victorio multi-use canner can be used for … steam canning.” [2] Harris, Linda J. and Katherine E. Soule. Guidelines for Safe Canning of Acid Foods in a Steam Canner. University of California Agriculture and Natural Resources.ANR Publication 8573. September 2017. Page 1.
Wisconsin Extension Service at the bottom of their brochure on steam canning shows a VKP brand gauge model (the multi-canner model to be precise.) (Guidelines of using an Atmospheric Steam Canner for Home Food Preservation, 2015.)
We have an email on file from Wisconsin University, 2019, in reference to Victorio’s “multi-canner steam canner” verifying in writing to us that their research found it worked as well:
“There are other steam canner designs, one is essentially a boiling water canner with vents in the lid, and our research showed that these worked as well.” [3] Dr Barbara Ingham to Randal Oulton. 24 June 2019. Email on file.
This model, pictured immediately below, has a shallow bottom, with a really tall lid. It’s for steam canning only. It is made of aluminum with a wavy “concentric ring” bottom. VKP says that it will not work reliably on glass-top because of the bottom (nor on induction stoves because of the material.)
Fruitsaver Aluminum Steam Canner 2019 Manual (by Vittorio / Roots & Branches / Harvest / VKIP)
The model, “HARVEST Stainless Steel Multi-Use Canner”, is not recommend for use by The University of Wisconsin-Madison.
Historical note: VKP also used to make until recently an aluminum multi-use canner very similar to the model 2, stainless one, except it had a wavy bottom. The model was VKP1055. It could not be used on flat-top stoves as it did not have a flat bottom, and has been discontinued.
If you have a smooth top stove (and / or an induction stove top) and want a steam canner, your only choice as of 2021 from any maker is the VKP Harvest multi-use stainless steel steam canner, model VKP1130 with its flat bottom which they certify for use on flat top / glass-top induction stoves. “The clad bottom works great on all cook surfaces including induction.” [4] Accessed August 2020 at https://vkpbrands.com/store/stainless-steel-multi-use-canner.html (That being said, VKP does point out that you still need to check with the maker of your flat-top stove to ensure that the maker certifies their stove for any type of canning, period.)
The VKP high-top aluminum model (VKP1054) used to come with a wire rack. This was apparently replaced by the start of 2014 with the flat perforated rack shown below after customer complaints about jars toppling over. [5] Information from Amazon.com customer reviews and feedback sections.
Flat steaming rack that comes with the VKP1054 high-top aluminum model.
The VKP1145 (aluminum) come with the wire-type rack, this is a “multi-canner.”
We’ve used the rack; it’s a high-quality, strong, stainless-steel metal rack with relatively close-together rungs that many jar sizes will be stable on (in any event, it’s less tippy than most wire racks that come with water-bath canners.) And, it seems impervious to rust or discoloration. For steam canning, you use the rack inverted, so that it actually acts as a stand to hold the jars just above the surface of the boiling water.
For smaller foot print jars, such as the 250 ml (½ US pint / 8 oz) jelly jars, a flat perforated stabilizing rack with holes in it is definitely desirable. In fact, really, all jars regardless of size do benefit from such a flat rack over the supplied wire rack.
If you already have a Presto pressure canner, as many home canners do, the flat rack from that works perfectly. Put the VKP wire steam rack upside down in the steam canner, then place the Presto flat rack on top of that. The elevated wire rack keeps the jars out of the water, and fully exposed to the hot steam, while the flat, perforated canning rack stabilizes the jars and allows steam evenly through. If you are concerned about a flat perforated rack interfering with the steaming, bear in mind that it’s exactly that kind of rack that VKP supplies with its VKP1054 model shown just a bit above on this page.)
VKP also makes and sells a similar flat perforated canning rack. (It’s the one that also comes with the VKP1054 model.)
It is physically possible to stack some low-profile jars in a steam canner in a stable and secure manner.
But, is it safe in processing terms to do so? We wrote to Wisconsin Extension, who were involved in the steam canning research, to ask if there were a research-based answer.
The answer was that while double-decking in a steam canner was not tested, if you can ensure that you have a canner full of pure steam, then the principle should be the same as that for double-decking when pressure canning. You should definitely use perforated racks to provide stability and allow steam to flow evenly, and the upper jars should be “offset” from those below them, i.e. not sitting directly on top of the jar below, but straddling two jar rims. [6] Barb Ingham. Professor & Extension Food Safety Specialist, University of Wisconsin-Madison. Email to Randal Oulton. 9 February 2015. Email on file.
(Handily, the gauge on VKP canners lets you know with precision when you have reached a canner full of pure steam.)
All other guidelines for steam canning must be adhered to.
The altitude zones are:
Do not lift the lid off while steam canning. If you do, you will lose your build-up of pure steam:
Do not remove lid during processing. Removing the lid allows the steam to escape and the jars will no longer be at the correct temperature. If the lid is removed during processing you will need to bring the canner back up to heat and restart the processing time to ensure the jars processed correctly.” [7] Victorio Stainless Steel Multi-Use Canner, VKP1130 manual. 2014. Page 8.
If you have the lid on while you are bringing the water to a boil and filling your jars, then remove the lid, place the jars in, and then put the lid back on, you may see the gauge for a minute still showing that it’s in the green zone. That’s a false reading. Wait a minute, and you will see it fall back down out of the green zone. Wait for it to return to the green zone and give a true reading.
Once you have the jars in, the lid on, the gauge needle in the green zone and have started timing your processing, you can lower the heat on the burner a bit, further saving more cooking fuel:
Do not let the water continue to boil vigorously throughout the entire processing time. This can cause leakage and breakage of jars. Slowly turn down your burner unit, watching the needle carefully, to keep it from continuing to rise further into your green area. You need only enough heat to maintain the temperature inside your pot and to keep the needle just inside your ‘Zone’s’ green area.” [8] Victorio Stainless Steel Multi-Use Canner, VKP1130 manual. 2014. Page 9.
At the end of processing time, turn the burner off. Remove the lid towards you, using it as a shield against the steam that will rush out. Set the lid somewhere safe, like on a towel, so it doesn’t suffer from heat / cold shock. Set a timer for 5 minutes, during which you leave the jars alone to settle. When the timer is up, remove the jars and place them somewhere (like on a towel) for 12 to 24 hours to cool and seal — in other words, the same as you would do for water-bath canning.
We asked VKP customer service in 2016 if the gauges ever had to be checked, serviced or replaced, in the same manner for pressure canner gauges. The response was,
We do not have a process in place for testing. The gauge is easily replaced with the parts purchased here for the VKP1054 (steam canner only) or here for the VKP1130 or VKP1145 (multi-use canners).” [9] Victorio customer service to Randal Oulton. 11 February 2016. Email on file.
By 2018, however, VKP had released a Word document containing the following advice:
For best results this test should be repeated each year before you begin your canning and note any changes in the indicator reading from the prior year. This test will also need to be done each time your canner is used in a different location as elevation differences will cause the indicator to read differently.
Replacement indicators are available at https://vkpbrands.com/store/parts-and-accessories/multi-use-canner-parts-vkp1130.html .” [10] Src: Victorio customer service department. 2018
Some users have a reported that they get great big billowing clouds of steam lifting the lid up, which raises concern in a few people’s minds that escaping steam lowers the temperature below safe canning temperature.
There are documented safe procedures for operating a pressure canner, which involve lowering the heat once pressure is achieved to the bare minimum required to maintain the head of steam required to keep that pressure. If you disregard the operating manual and every source of reputable advice on that and keep the heat high, you will get massive jar venting of contents, seal failures, and, it’s possible to blow the safety overpressure plug out, thus lowering the pressure below safe canning pressure. The answer of course is: don’t do it. Follow the manual instead.
Really, it’s the same answer for atmospheric steam canners such as this multi-canner. Once the desired head of steam has been achieved, you must lower the stove burner to the bare minimum required to maintain that head of steam (you quickly learn what setting it is on the dials for your stove.) Here’s what the Victorio manual says:
Do not let the water continue to boil vigorously throughout the entire processing time. This can cause leakage and breakage of jars. Slowly turn down your burner unit, watching the needle carefully, to keep it from continuing to rise further into your green area. You need only enough heat to maintain the temperature inside your pot and to keep the needle just inside your ‘Zone’s’ green area.” [11] Victorio Stainless Steel Multi-Use Canner, VKP1130 manual. 2014. Page 9.
Note it says that the needle should be just inside the green zone. Not in the middle of the green zone, or at the top end of the green zone, but just inside. You’re going to probably find that’s quite a low heat setting for your burner.
We can attest that too high a head of steam will cause the top to rock and roll, like you are trying to re-create the original Flying Scotsman steam engine. That will cause even jam in jars to superheat, and vent out over the rims of the jars, almost certainly causing seal failures and thus requiring reprocessing at the proper, lower heat.
So, just like pressure canners, there is a limit to how much heat you want! Just follow the manual’s very clear and sensible directions. It will also save greatly on your home energy bills, and that’s half the point of this to start with.
VKP offers a full range of replacement parts for their canners at reasonable prices.
Pressure canning is very different from steam canning: steam canning doesn’t reach the required higher temperatures for pressure canning.
That being clear, the VKP multi-canner can be used to help in prepping some foods in getting them ready for the pressure canner, as well as dehydrator or freezer (see: blanching)
The USDA Complete guide allows for steaming as a prep option for items such as Sweet Potatoes, Spinach and Other Greens, Chicken or Rabbit, Clams, Tuna, etc. [12] USDA Complete Guide, 2015. Page 4-16, 4-19, 5-5, 5-9, 5-14, For instance, prepping sweet potatoes by steaming instead of boiling can save you both water, cooking fuel and time (because steam comes to temperature faster than a huge pot of water.) After the steaming, of course, you would then follow all other directions for additional prep and then pressure canning.
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| ↑ 1 | Paola Willmore, Mark Etzel, Elizabeth Andress, Barbara Ingham. Home Processing of Acid Foods in Atmospheric Steam and Boiling Water Canners. Food Protection Trends, vol. 35, no. 3, pp. 150-160, May 2015. Page 159. |
|---|---|
| ↑ 2 | Harris, Linda J. and Katherine E. Soule. Guidelines for Safe Canning of Acid Foods in a Steam Canner. University of California Agriculture and Natural Resources.ANR Publication 8573. September 2017. Page 1. |
| ↑ 3 | Dr Barbara Ingham to Randal Oulton. 24 June 2019. Email on file. |
| ↑ 4 | Accessed August 2020 at https://vkpbrands.com/store/stainless-steel-multi-use-canner.html |
| ↑ 5 | Information from Amazon.com customer reviews and feedback sections. |
| ↑ 6 | Barb Ingham. Professor & Extension Food Safety Specialist, University of Wisconsin-Madison. Email to Randal Oulton. 9 February 2015. Email on file. |
| ↑ 7 | Victorio Stainless Steel Multi-Use Canner, VKP1130 manual. 2014. Page 8. |
| ↑ 8 | Victorio Stainless Steel Multi-Use Canner, VKP1130 manual. 2014. Page 9. |
| ↑ 9 | Victorio customer service to Randal Oulton. 11 February 2016. Email on file. |
| ↑ 10 | Src: Victorio customer service department. 2018 |
| ↑ 11 | Victorio Stainless Steel Multi-Use Canner, VKP1130 manual. 2014. Page 9. |
| ↑ 12 | USDA Complete Guide, 2015. Page 4-16, 4-19, 5-5, 5-9, 5-14, |
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
