Current Food Safety Issues
Guidelines for using an Atmospheric Steam Canner for Home Food Preservation
The University of Wisconsin has published research which indicates that an Atmospheric Steam Canner may be safely used for canning naturally acid foods such as peaches, pears, and apples, or acidified-foods such as salsa or pickles, as long as all of the criteria are met.
Research conducted at the University of Wisconsin indicated that naturally acid foods, such as peaches or apples, or acidified foods, such as pickles or salsa, may be safely canned in a steam canner as long as a recipe tested for a boiling water canner is used.
National Center for Home Food Preservation
Preserving Foods in Oil
University of California - Davis
Colorado State University
This information has been reviewed and adapted for use in South Carolina by P.H. Schmutz, HGIC Information Specialist, and E.H. Hoyle, Extension Food Safety Specialist, Clemson University. (New 02/01.)
There are some methods that have been determined to be unsafe and are not recommended. Some of these unsafe methods include steam canners, solar canning, oven canning, open kettle canning, microwave processing, and dishwashing processing.
Utah State Cooperative Extension
Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash.
Canning Breads and Cakes
Penn State strongly discourages consumers from canning cakes and breads in jars.
The Science and Food Technology of Food Preservation
Water Activity of Foods
Most microorganisms grow well at 0.91 to 0.99 water activity.