Newsflash
Atmospheric Steam Canning Statement
The National Center for Home Food Preservation considers atmospheric steam canning a safe method for processing high-acid foods, like fruits, jams, pickles, and tomatoes, when tested recipes and recommended processing guidelines are followed. Research shows that atmospheric steam canning provides enough heat to destroy microorganisms that could make you sick. However, some very heat-resistant microorganisms that cause food to spoil may survive the process. This means that, when atmospheric steam canning guidelines are properly followed, these surviving microorganisms are considered a potential food quality concern, not a food safety concern. In some cases, they could eventually cause the food to spoil, but they are not expected to cause foodborne illness.
Approved atmospheric steam canning guidelines:
● https://www.ncrfsma.org/files/page/files/fn2065_steam_can_it_right_fillable.pdf
● Follow the manufacturer's instructions for the specific steam canner you purchased, including assembly instructions.
Also follow these two extra steps every time you use atmospheric steam canning:
● Before you start timing: Use a thermometer to check the temperature of the steam coming out of the vent hole on the side of the canner. Wait until there is a steady, strong column of steam, then insert the thermometer stem through the vent hole, making sure it does not touch any jars. Confirm the temperature reads 210-212°F (the exact number depends on your elevation) before starting your processing timer.
● After the processing time is complete: Turn off the heat and leave the lid on. Let the jars sit undisturbed in the canner for 5 minutes before removing them.
September 2026