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Steam canner: faster water-bath canning, with firm limits

By the Plain Prepper editors. Updated 2026-10-15.

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Quick answer

An atmospheric steam canner processes high-acid foods, such as fruit, jams, pickles and salsa, in steam instead of a full pot of boiling water, using about 2 quarts of water. NDSU Extension says to use tested boiling-water recipes at the same times, vent a 6 to 8 inch column of steam for a full minute before timing, and keep the total time, including altitude, at 45 minutes or less. Never use it for vegetables or meat. Researchers tested the dome-lid Back to Basics and Victorio (VKP) styles.

What a steam canner is, and what it is not

NDSU Extension's 2026 guide, written with the North Central Food Safety Extension Network, describes it as a shallow base with a rack, where jars sit above boiling water, under a tall domed lid with vent holes near the bottom. Steam from the base surrounds the jars.

• Allowed: acidic foods with a pH of 4.6 or below, such as fruits, salsa, pickles, jams and jellies, using recipes tested for a boiling-water canner.
• Not allowed: low-acid foods such as vegetables and meats. Those need a pressure canner.
• Same times: once fully steaming, processing time matches the boiling-water recipe.

It is not a pressure canner, so it never substitutes for one.

The 45-minute limit

NDSU says the total processing time must be 45 minutes or less, including any added time for elevation. The limit comes from the small amount of water in the base: you cannot open the canner to add water during processing, and a canner boiling too hard can boil dry within 20 minutes. A canner that boils dry leaves food underprocessed and potentially unsafe.

VKP's manual for its VKP1054 says the same: any high-acid recipe with a time longer than 45 minutes must go in a boiling-water canner.

Do the math before you start. If your tested recipe plus its altitude adjustment adds up to more than 45 minutes, use a water-bath canner for that batch.

Step by step, per NDSU Extension

1. Pick an up-to-date, tested recipe. NDSU warns not to assume recipes packed with the canner are tested.
2. Wash jars in soapy water and keep them warm; prepare food as the recipe says.
3. Fill the base with water to the level of the rack and preheat to just below boiling.
4. Load filled jars on the rack with room for steam to circulate. Most steam canners hold 10 half-pints, 8 pints or 7 quarts. Do not stack jars.
5. Turn the heat to high. When steam vents from the holes, let a 6 to 8 inch column vent for 1 full minute, then start timing. Reaching that point can take 3 to 10 minutes.
6. Lower the heat just enough to keep a steady column of steam, without a hard boil.
7. If jar sizes are mixed, process everything for the longest time, and never lift the lid during the timed process.
8. When time is up, you may wait 5 minutes, then lift the lid away from you; steam pours out. Cool jars out of drafts and check seals.

Which steam canners were tested

NDSU cites the 2015 study by Willmore, Etzel, Andress and Ingham in Food Protection Trends. Researchers tested the Back to Basics and the Victorio (VKP) dome-lid steam canners and found them safe for acidic foods when a tested recipe was followed. Other styles were not tested; NDSU says to check with those makers for instructions.

The VKP1054 is one of those dome-lid designs. VKP lists:

Spec	VKP1054
Capacity	7 quarts or 8 pints; no half-gallon jars
Material	Aluminum with silicone handle grips
Size	16-1/2 in wide with handles, 10-7/8 in tall assembled
Inside	11-3/4 in diameter; 7-3/4 in height above the rack
Water use	About 80% less than water-bath canning (maker's claim)
Warranty	5 years

Its lid knob has a temperature indicator. VKP says to test it before first use and every season with four water-filled pint or quart jars: once steam escapes and the needle has not moved for at least 10 minutes, mark that point with the adjustable pointer. Use it alongside, not instead of, NDSU's venting step.

Stove fit and care

• Cooktop. VKP says to confirm your range is rated for home canning and warns that smooth-top ranges especially can be damaged; check with the range maker first.
• Water. Check the water level after every batch and never let the pan boil dry, which VKP says can ruin the canner and damage the stove.
• Attention. Never leave it unattended while in use.
• Cleaning. Hand wash with a soft cloth; no dishwasher. Darkening and hard-water buildup are normal; VKP suggests boiling 1/8 cup of vinegar in 2 quarts of water to remove deposits.
• Storage of jars. NDSU says to remove bands, label jars and keep them in a cool, dark room, and to use them within a year for best quality.

What to look for when you buy

Questions people ask

Is a steam canner safe?

For acidic foods with tested boiling-water recipes, yes: researchers found the Back to Basics and Victorio dome-lid styles safe. NDSU says other styles were not tested.

Can you can vegetables or meat in a steam canner?

No. NDSU and VKP both say low-acid foods such as vegetables and meats must be processed in a pressure canner.

How long can a steam canner process?

No more than 45 minutes in total, including altitude adjustments, because the small water supply can boil dry and the lid cannot be opened to refill.

Do steam canner times differ from water bath times?

No. NDSU says once the canner is fully steaming and vented, the processing time is the same as for a boiling-water canner.

Sources

• Steam Can It Right! FN2065 (revised August 2026), NDSU Extension
• Fruitsaver aluminum steam canner VKP1054, VKP Brands
• VKP1054 aluminum steam canner instruction manual, VKP Brands

Sources checked 2026-10-15.