Bumping this old thread to ask if anyone does any steam canning? Since I canned the dill pickles yesterday I've been reading about the different canning methods and I'm thinking of buying a steam canner. For a long time steam canning was not an "accepted/approved" method apparently in 2015 after a lot of testing it was determined that steam canning is as effective as water bath canning. It takes a lot less water and is much faster, since it takes forever for water to boil in the gigantic (21 quart) water bath canner. I have only ever used the water bath method. Appropriate foods for steam canner processing include jams, chutneys, pickles, relishes, acidified tomatoes, fruits, etc — the same list of foods that exists for water-bath canning. Have you done steam canning?