- Sales Rank: #28053 in Kitchen & Housewares
- Brand: Cook N Home
- Model: NC-00255
- Number of items: 1
- Dimensions: 9.50" h x
13.00" w x
13.00" l,
Features
- Bakelite handle stay cool when cooking
- Dome lid with air release hole for proper ventilation
- Dome lid convert to 15-quart pot
- Hand wash, not for induction stovetop, not for glasstop
- Measures approximately 13-inch by 13-inch by 9-1/2 inch
Hold 7 regular 1-quart Jar in process, Steam canner is made of aluminum for fast heating, domed lid doubles as a big pot when place on stove, aluminum insert rack is steady and hold jar in place.
Customer Reviews
Most helpful customer reviews
32 of 32 people found the following review helpful.
Wish we had these 30 years ago
By Dorothy
The steam canner takes much of the work out of processing your foods. It is easy to load. It is just as easy to unload and reload a second or third time. The amount of time to reheat is minimal. Much less time than a regular cold pack canner. There seems to be concerns that the food that is being processed does not get cooked enough in a steamer to process correctly. That has never seemed to be a issue for me, also, a note of interest that when I was processing my apple pie filling, when I took it out of the steamer, it was boiling inside the jars, To me that was a good indicator that the processing process was adequate with a steam canner. It is lightlight, uses minimal water compared to a hot water canner. I am very pleased with it.
25 of 25 people found the following review helpful.
Steam Canning Success!!!
By Shazelton
I purchased this Steam Canner several years ago when it first came out on the market. There has been some controversy about the safety of Steam Canning vs Water Bath Canning. I have seen the study that was done originally by a University which claims that it is safe for processing high acid foods just as a water bath is, however the USDA has not approved the steam method to my knowledge.With that said, I must say that I have used this steam canner for more than 3 years and have never had a failed seal from it yet. No one in my family has gotten ill from eating anything canned by me. Not sure why the USDA won't approve this method, but as long as I have my Steam canner, I will never go back to a waterbath. (Please note that this does not replace the Pressure Canning Method.)Points of interest:1. Uses MUCH less water than a waterbath canner, which was the primary reason for my purchase of this product. I have a well and try to conserve my water usage as much as possible expecially during the dry summer months.2. Makes canning much quicker because it comes to a boil much faster due to the decrease in water usage.3. Since it takes MUCH less time to heat the water to the processing temperature, you will save power usage (electricity/gas/propane) for your stove.4. Creates MUCH LESS heat in the kitchen on hot summer days and keeps the cook cooler and happier too! :)Definitely a good value for your money. If you don't already have one and you do a good bit of canning, I would definitely recommend that you consider purchasing this item.
26 of 27 people found the following review helpful.Best $38 I've spent all year!
By Deb M.
This thing is awesome. It's a huge time and energy saver. I can't believe it took me so long to hear about steam canning. They don't mention it in any of the canning books I have (which is a handful or more, including Ball Blue Book Guide to Preserving--the concise bible of preserving food) because they're not the "norm" and there hasn't been enough research done (supposedly) to designate them as being safe and useful.Really, now? How hard and expensive would it be to just test the darn things a hundred times or so in order to determine if they are as safe as the boiling hot-water bath method for high-acid foods. I know this has been done; just not many many times, which is what is needed. Most of the time, the funding just isn't there, which is pathetic considering how much money is spent on the war budget. In these economic times, they should be spending money to research and teach new ways of growing and preserving food, but I digress; I think that this way is a great alternative to the water bath method. It is NOT an acceptable substitute for using a pressure canner for low-acid foods, just as a water bath isn't suitable for those foods.I have no doubt that they will consistently find that food preserved in a steam canner is just as safe as the same food preserved with a hot-water canner (high-acid or high-sugar foods only). I've used it for about 10 batches of food so far, and the lids started popping on the jars almost immediately when I took the steamer lid off each time. If they didn't pop right then, most of them popped as I was transferring them to the towel-lined counter top. I don't think any of them made it very long without sealing; it was great!Oh, and it's so clean (and fast) to use! Finally, I don't have to take the jars out of a vat of hot water (put in there to be warmed and sterilized) one at a time to fill and cap them, and wait for 30-40 minutes for the water to come up to boiling. It's SO nice to be able to just move the funnel from one jar to the next. Also, the time it takes for the steam to get to the right stage is miniscule in comparison.From what I can tell, the rack in this canner is superior to the one with the Back to Basics model, which is why I chose this one. It sounds from the reviews as though theirs is more like a cooling rack rather than like this rack, which is a solid piece of metal with holes punched out of it. Very sturdy and no gaps for the jars to fall into or teeter back and forth on, which can lead to the jars clanking on each other. A huge improvement over my modified stockpot canner (I also just used a round cooling rack in the bottom since that's what I had. Some people put a towel in the bottom of a lidded stockpot, but I don't like this method--I like to be able to elevate the jars with a rack so that water can fully circulate around them). This canner was just slightly less money than the B2B model, too, so that's a bonus in my book.The manual was very clear and easy to use. However, it doesn't mention anything about the jars being hot and sterilized. It doesn't tell you to put the jars in the canner and warm them up before filling them. I guess they figure that if you're using one of these that you know how to can. However, I would like to see that changed so beginners can use it safely, even if they've never used the hot-water method.What I did was to put the rack in the bottom pan and add the 8 cups of water to the base along with a long splash of white vinegar to keep it mineral-free. Then I turned the flame on medium-high to get the water started warming up, and set the clean jars on the rack. I set the lid in place and depending on when I needed to fill those jars, I would either leave the heat up or (usually) I would turn it down to low-medium (I like to time it so that they're slowly warming up while I make the "syrup" for the recipe, if I'm making peppers or pickles). I don't have the heat up so high that steam is pouring out the vent hole. I'm just wanting to warm the jars. At this time, I also put enough flat lids for my recipe (and sometimes a couple extra if I'm unsure of the actual yield) into a small pot of not-quite-simmering water (splash of vinegar added), so that the gasket on the lid softens. This sterilizes the lids, too.After the syrup/food is prepared and the jars are warm (about 10-15 minutes), I take the steamer lid off (carefully) and set it aside. I place my wide-mouth metal canning funnel on one jar and fill it to the headspace line called for in the recipe, then I move the funnel to the next jar, and so on. I have to be careful of the heat at the center if my water is very hot at this point, as the steam can come up between the jars (one reason I don't allow the water to get too hot yet). After all the jars are filled I wipe the rims clean, just as you would for normal canning, and put the lids and bands on (don't crank down on the bands!). After they're all done up I place the steamer lid on the unit (and turn off the heat on the small pot I used for the lids).If I previously had the fire on low, I now turn it up to medium or medium-high. I wait until there is a continuous but gentle roll of steam coming out of the steam vent and then I start timing from that point. I turn the heat down if it's too high. The manual tells how long to process some foods, but your recipe should also tell you (though it will be telling you to process in the hot-water canner). After the allotted time, I turn off the fire and let the canner sit undisturbed for a few minutes. I take the lid off carefully and set it in the sink, then I use my canning tongs (they look like oversized grabbers) to transfer the jars to a protected counter surface. As mentioned, the lids have all almost popped by now and the ones that didn't will soon follow suit.It does tell you to make sure that the canner never runs dry, and this is very important. When you pour the 8 cups of water into the base, it should come up to the bottom of the rivets that hold the handles in place. There should be no need to add more water until after your second round of jars, but just be sure to keep an eye on the water level anyways and adjust as needed in your situation. Top it off with hot tap water when needed. After a few times of topping off, you'll want to add another splash of vinegar for de-mineralization purposes.When removing the lid after processing, I find it best to lift straight up on the lid about 2 inches and then tilt it slightly so that the water from the inside of the lid falls down into the bottom pan (this means the lid is actually touching some of the jars gently when I tilt it. I tilt it away from me, of course). Then I lift straight up again on the lid and fully remove it, setting it on/in the sink.One thing that did happen when I set the steamer lid in place the first time was that it looked like it was on properly but it wasn't. Make sure that it sits fully down in the groove of the base; you don't want it to be cocked or tilted on one side.I see absolutely NO reason to ever go back to using a hot-water canner. I just don't see the need. This steam canner does everything the boiling-water bath does, but only better. It's neater, faster, costs less to use, and ultimately weighs less. It's just slightly more expensive than a hot-water canner of the same capacity (7 quart jars or 10 pint jars), which I was contemplating in order to not have to use my modified stockpot anymore.As far as quality goes for this particular brand, I like the design overall and I *really* like the rack design. When I received the unit, the rack and the bottom section were in good shape but the top part (which can double as an ice-water after-blanching pot--which I actually had the need to do one day) had some minor dings. There is also a small section on the inside where it looked like the aluminum had chipped. I really don't know what's going on with that; I hope it doesn't get worse.I wouldn't cook in the top part because of the aluminum. Using it for an ice water bath is as far as I will go with using it as a pot. I didn't really like to use it at all like that, but it was literally an "emergency" preserving situation where I needed one more very large pot for blanching corn (I have 3 pots, but needed 4). I'm contemplating exchanging it for another one of this same model; I would just hope that it would be in better shape. Other than those small issues, I've been very satisfied with my purchase and would gladly buy this for myself again or as a gift to a friend starting out with canning (though you may want to inspect it first before wrapping it up, if possible).
Tags : {SPIN_10} induction cooker
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