Back to Basics Steam Canner, Instruction Manual, Page: 6 / 8

6
H
ELPFUL
H
INTS
Steam canning is an easier way to process foods at home, designed to be used in
place of the boiling water bath. Up to seven quart or pint jars may be processed at
one time.
The steam canner can be used for more than just canning. The dome cover can also
be used as a 15 quart kettle and the water pan as a roasting pan.
When steam cooking or blanching foods, fill the water pan with 6 cups of water and
place the bottle rack in position. Put food directly on the rack, in a basket, or in a
vegetable steamer. Set the basket on the bottle rack and cover with the steam
dome. Turn the stove on medium-high until steam flow starts. Reduce heat but
maintain the flow of steam.
NEVER ALLOW YOUR STEAM CANNER TO BOIL DRY. Negligence can result in
damage to the steam canner or your stove. Check the water level after every batch.
The handles of the steam canner are heat-resistant, but to ensure a long life, make
sure they don’t project over hot burners or open flames.
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We have found that it is helpful to boil water with a penny or a marble in the
bottom of the pan. As the water boils, the penny or marble will make a rattling
noise, letting you know that there is still water in the pan. If the sound stops, it
is time to refill your water.
C
LEANING
Y
OUR
S
TEAM
C
ANNER
1. After use, wash the canner in warm, soapy water, rinse and dry thoroughly.
Store it in the original packaging to keep it protected from dents and dust.
2. To remove stains and hard-water deposits from the canner’s water pan, add 2 to
3 capfuls of lemon juice or vinegar to 2 cups of water and boil for 2 to 3 minutes.