1 hour ago, SLB said:I took the multi-part preserving [webinar] course from University of Maine a few years ago, and the question I posted on the steam-canning day was: why would anyone water-bath anything, ever?
The answer was: for things that need longer water-bath-times than can be accomplished in a steam-canner.
I got it, immediately. Specifically, I heard a charge: go forth with steam, with everything that can be steamed.
I don’t intend to can anything but this certainly piqued my curiosity. I have spent a couple of hours down steam-canning rabbit holes.
From what I gather it is only recently that enough research has been done to prove this method is safe if done correctly.
Doesn’t look to me as if steam canning of tomatoes is a doable option unless you’re adding a considerable amount of acid into the mix. Am I correct in this assumption?
(However, my admiration for @Shelbygrew by leaps and bounds as I watched a YouTube of someone canning tomatoes using other methods.)
