The University of Wisconsin–Madison published research saying that an Atmospheric Steam Canner is safe to use for home canning of acidic foods such as fruits, or acidified foods such as salsa or pickles, as long as the following guidelines are observed:
- Foods must be high in acid, pH of 4.6 or below.
- A research-tested recipe developed for a boiling water canner must be used with the Atmospheric Steam Canner. Do not rely on the recipes that come with the steam canner.
- Jars must be heated prior to filling with hot liquid, the steamer must be vented so that the jars are processed in pure steam at 212o F for 45 minutes or less. Cooling must be minimized prior to processing.
- The steam canner may be used with recipes approved for half-pint, pint, or quart jars.
For further information: fyi.uwex.edu/safepreserving/2015/06/24/safe-preserving-using-an-atmospheric-steam-canner/.