Yes, you can safely process pickles in a steam canner, provided they are made from research-tested recipes.
Understanding Steam Canning High-Acid Foods
Steam canning is a safe and effective method for preserving many types of food, particularly those with high acidity. This method uses steam to create a hot environment sufficient for killing spoilage microorganisms in high-acid environments.
As stated in the reference: "Most foods that are high in acid can be safely canned in a steam canner, including naturally acidic foods (such as apples, cherries, and peaches) and foods that have been acidified (such as pickles and salsas made from research-tested recipes)."
Pickles fall into the category of acidified foods. They become high-acid through the pickling process, typically using vinegar, which lowers their pH significantly. This high acidity prevents the growth of harmful bacteria like Clostridium botulinum, which cannot survive in such an environment.
Why Acidity Matters for Steam Canning
The key to safe steam canning (and boiling water canning) is the high acid level of the food being processed.
- High-Acid Foods: Foods with a pH of 4.6 or lower. This includes fruits, jams, jellies, vinegars, and properly acidified vegetables like pickles. The lower pH prevents the growth of dangerous bacteria.
- Low-Acid Foods: Foods with a pH above 4.6. This includes most vegetables, meats, poultry, and seafood. These require processing in a pressure canner to reach temperatures high enough to kill potential bacteria spores that can survive boiling temperatures.
Since pickles are high-acid, they are suitable for processing methods that reach the temperature of boiling water (212°F or 100°C), which both steam canners and boiling water canners achieve.
Essential Requirement: Research-Tested Recipes
It is crucial to use research-tested recipes when making and canning pickles. These recipes ensure:
- The correct balance of ingredients to achieve the necessary high acidity.
- Appropriate preparation steps.
- Correct processing times for safety.
Using untested recipes or altering ingredients (especially reducing vinegar or changing proportions) can compromise the acidity and make the pickles unsafe for steam or boiling water canning.
Examples of Research-Tested Pickle Types Suitable for Steam Canning:
- Dill Pickles
- Bread and Butter Pickles
- Relishes
- Pickled Beets
- Pickled Green Beans
Always consult reputable sources like the National Center for Home Food Preservation (nchfp.uga.edu) for current, tested recipes and processing guidelines.
Steps for Steam Canning Pickles (Summary)
- Prepare pickles using a research-tested recipe.
- Prepare jars and lids according to standard canning procedures.
- Fill hot jars with hot pickles and liquid, leaving the recommended headspace.
- Wipe jar rims, place lids, and tighten bands finger-tight.
- Place jars on the rack in the steam canner.
- Ensure the canner has enough water to generate steam throughout the processing time.
- Bring canner to a boil and wait until a full column of steam appears, indicating the correct temperature is reached.
- Begin timing according to the tested recipe and altitude adjustments.
- Maintain a steady, vigorous steam flow for the entire processing time.
- Turn off heat, let jars stand for 5 minutes before removing.
- Cool jars undisturbed for 12-24 hours.
- Check seals, label, and store properly.
Using a steam canner for high-acid foods like pickles from tested recipes is an efficient and safe home preservation method.
