Yes, many do use the steam canners. They have been around for many years but only underwent USDA lab testing and approval in the past 10-12 months or so. But do note that it is only for use with high acid foods such as jams and jellies, some canned fruits that are high acid, and pickled products. It has some advantages over regular BWB canning such as uses less water, and some disadvantages such as no time savings and the need to add water with foods requiring longer processing times.

Dave

Thank you Dave. I knew it had just recently been USDA approved. I've never used that method and was wondering what others experience with it was. I'm always curious when new methods come out that are approved.