Short answer? Yes—steam canning is considered a safe method for preserving high-acid foods when you use a research-tested recipe, follow current processing guidelines, and use an approved atmospheric steam canner. In fact, Utah State University Extension and other university extension programs now recognize steam canning as a safe alternative to traditional boiling water canning for approved foods.
But, if you’ve spent any time reading about home canning online, you’ve probably seen a lot of conflicting information. One person says steam canning is perfectly safe. Another insists you should never use a steam canner and only rely on water bath canning. Before long, you’re worried that making a simple batch of strawberry jam is somehow more complicated than rocket science.
Friend, we’ve been there too. And trust us, it isn’t!
The truth is, much of the conflicting advice comes from recommendations that have changed over the years. Early on, steam canners weren't backed by enough scientific research, so they weren't widely recommended. Today, thanks to years of additional testing, we know much more about how atmospheric steam canning works and when it can be used safely.
If you're new to canning—or you're wondering whether it's time to dust off that steam canner sitting in your cupboard—let's separate the myths from the facts so you can preserve with confidence.
Myth #1: Steam Canning Isn't Safe
Fact: Steam canning is now recognized as a safe method for preserving high-acid foods when you follow current guidelines and use tested recipes.
Years ago, steam canning wasn't widely recommended because there wasn't enough scientific research to support it. Since then, researchers have studied the process, and today's guidance reflects what we've learned.
University extension programs—including Utah State University Extension—now recognize atmospheric steam canning as a safe option for foods that are approved for boiling water processing. That means you can confidently preserve many of your favorite jams, jellies, fruits, pickles, and other high-acid foods using a steam canner—as long as you're following current recommendations.
It's a great reminder that science doesn't stand still. As we learn more, recommendations improve.
Myth #2: Steam Canning Is Just Like Pressure Canning
Fact: They're two completely different methods that serve different purposes.
Steam canning is designed for high-acid foods that are already approved for boiling water processing.
Pressure canning is required for low-acid foods like vegetables, meats, soups, and broth because it reaches temperatures high enough to destroy harmful bacteria that boiling water or steam alone cannot.
Think of it this way: like most things in the kitchen, it's not about which method is "better." It's about choosing the right tool for the recipe you're making.
Myth #3: Steam Canning Is Only for Experienced Canners
Fact: Many beginners actually find steam canning easier to learn.
If the idea of hauling a giant pot of boiling water across your kitchen has kept you from trying canning, you're not alone.
Steam canners are lighter, use much less water, heat up faster, and are generally easier to handle. That doesn't mean canning is something to rush through—it still requires attention to detail—but many first-time canners find the process feels much more manageable.
Sometimes the hardest part is simply getting started.
Myth #4: If Grandma Did It, That's the Only Right Way
Fact: We can honor family traditions while embracing updated research.
Many of us learned a little about canning from our parents or grandparents, and those memories are priceless. But just like how kitchen appliances have improved over the years, so has the science behind food preservation.
Today's recommendations are based on current research, carefully tested recipes, and a better understanding of food safety. Following updated guidance isn't about saying Grandma was wrong—it's about using the best information available today to preserve our produce and keep our families safe.
Myth #5: Any Recipe Will Work in a Steam Canner
Fact: Always use a current, tested recipe.
This one is important!
Steam canning is safe only when you're using recipes that are approved for boiling water processing and following the recommended processing times.
That means recipes from trusted sources like university extension programs, the National Center for Home Food Preservation, and other research-based organizations.
Random recipes from social media or handwritten notes that don't include modern processing instructions? They may make delicious food, but they aren't always safe for canning.
When in doubt, choose a tested recipe. Your future self will thank you.
So…Should You Try Steam Canning?
If you've been curious about preserving fresh produce but felt intimidated by traditional canning methods, we think steam canning is a wonderful place to begin.
It's simpler to set up, easier to manage, and backed by current research for approved high-acid foods. That combination has helped countless home cooks discover that preserving food doesn't have to be overwhelming—it can actually be a lot of fun.
We're Here to Help
Whether you're buying your first steam canner or replacing one you've had for years, we're always happy to answer questions, walk you through the basics, and help you find the supplies you need.
There is something incredibly satisfying about filling your pantry with jars you preserved yourself. And once you hear those lids start to pop as they seal, don't be surprised if you find yourself planning your next batch before the first one has even cooled.
Happy canning—and remember, the best recipes are the ones shared with family, friends, and neighbors.
