I tried out my new "Fruitsaver" steam canner this week while making apple sauce. It is a new way to can acidic foods. (Well, it is new to me, I guess steam canners have been around for a while.) It was easier than water bath canning because a much smaller amount of water needs to be brought to a boil. The only thing I'm not crazy about, is that the canner won't fit back in the manufacturer's box without removing the heat dial. Not a huge deal, but a little inconvenient. Here is a link to the manufacturer's webpage (I am not affiliated, nor do I have any financial interest in the company). https://vkpbrands.com/store/al...
