Some members do use a steam canner and may provide you with information, though if you have a boiling water bath canner, you already have what you need for canning anyway.

Alternatively, the steam canner manual is online in PDF format. A google search will turn it up.

There have been some studies supporting the safety of steam canners but for the standard authorities the jury is still out. I won't re-hash all the arguments, just mention that the issue of using them or not has generated some controversy on this Forum.

If you want to use a steam canner for the peaches, I personally don't see a problem because they're so high-acid. Tomatoes and salsa I'd do boiling water bath. But that's just my 2¢. Others may differ.

Carol

That is why you are not finding the information as we do not recommend their use. The temperature of the food in the steam canner will not be as hot as those canned in a boiling water bath canner when they come out, especially using the same processing times.
So, use it if you want, but it is up to you if you want to take a risk with it. With fruit you won't get botulism, but they can mold or ferment.

I do use a steam canner for jam, but not for tomatoes.
I use a water bath for them just to be on the safe side.

I can email you a copy of the steam canner booklet if you like

Ken, you want to jump in here?

Yes, I do use the steam canner for all jellies, tomatoes, and pickles. All of these seem to work well as they are all high acid foods (or have added acid). You basically pour in about 2 inches of hot water with a tablesopoon of white vinegar. The vinegar is used to reduce white calcium deposits usually in hard water areas. I bring the canner to a boil and place the hot, filled, and capped jars onto its rack. The cover is placed on it, and you usually see strong steam jetting out within a 5 minute period. Its at this time I start timing the process. For pickles, they never get past 10 minutes. Use care when removing the cover due to all that steam. Watch the water level too. I add more after canning a batch of tomatoes as its nearly boiled away by the time they are done. Used a steam canner for about 10 years now, and none of my canned things have ever had any illness related to them. They are still sold namy many dealers out there, and run about $45.

Smokey, I would like a copy of your booklet. I believe you can reach me through gardenweb, if not, then let me know here and i will fix it.
After perusing the booklet I will them decide whether or not to use it as I was hoping to can some peaches soon. But my real issue is what to do with all of my tomatoes that I have RIGHT NOW!
Thanks for your help

uptomyeyeballs: Here is the link to the booklet. You can download your own copy.

Scrol down to find the pdf file for the booklet, thats faster than my sending you a copy.

Google is your friend.

Here is a link that might be useful: Steam canner booklet

Been using my steam canner for so long, I don't even read the booklet anymore. Its nice to know that they do post a PDF file of it though, as I don't even recall where my booklet is.

Most things can be found on the internet if you just use the right search terms. The original poster could have found the info anytime.

I know I'm not unique in having better luck searching Gardenweb Forums via google than using the search engine here, which is an awkward one, to say the least.

Carol

Yes, I agree. There are many times whenn I get personal mail from p[eople who read these forums and ask me questions that would benefit many others. I try to answer personally, as well as post the same reply on the appropriate forums. Searching the internet today, is far better than even any encyclopedia. Thats one reason they have become obsolete.

That's unfortunate, though true. For example, early editions of Encyclopedia Britannica still contain very valuable historical information, often in articles written by highly-regarded scholars. But libraries have thrown many of those books away because they can't waste the space on books no one reads.

I get tons of information off the internet, but it's hard to beat a book for depth.

Carol

Thank You Smokey for the booklet.

In my defense, I did do a search via the internet for a file containing the booklet, but did not find one and apparently did not look in the right place. I found several places that were selling steam canners, but none that had the instructions available. My canner does not have a brand name on it so there was no help there! Nor could I find instructions listed on the How-to websites. So again, thank you for your help in answering a question that I could have found the answer to anytime....if only I could have found the correct website.

Back To Basics is the only name brand that makes these. They have been around for many years now, and all of them are the same brand name. Only issue I had was the wire racks tend to rust, so I replaced mine with a stainless steel one, but had to modify it so it would fit inside the base part of the canner.