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Canning and Preserving in the Steam Oven

A Steam oven uses a combination of heat and humidity to cook foods but the levels of heat and humidity are tailored to specific preparations. That is why there are different modes to choose from, for steaming, roasting, baking, braising, low-temperature cooking, sous vide, dough proofing, and defrosting. That is why a steam oven is an incredible tool for fine cooking.

When the steam mode is selected, the default temperature is 212 degrees, basically water's boiling point and this creates a high level of humidity or steam in the oven. So if a recipe calls to steam an item, you can steam it over boiling water on the cooktop or you can steam it in the Steam oven with the same result. So let’s look at how canning and preserving work in a Steam oven.

What is the Benefit of Canning in the Steam Oven?

The benefit is that you will use the large perforated pan to hold the jars, seals, and lids in the oven instead of using a rack placed in a large pan of boiling water on the cooktop for sterilizing and processing.

Personally, I find the Steam oven method easier than the cooktop method. Placing the jars in the perforated pan makes it easier to handle the jars instead of using the forceps to place and remove them in a large pan with boiling water.

I also like being able to set the timer so that the oven will turn off when the sterilizing and processing are complete. Just one more wonderful way the oven can work for me.

Is the Cooktop Method the Same when Canning in the Steam Oven?

When canning in a Steam oven the method is the same as when canning on the cooktop. First, the jars, rings, and seals are sterilized. Then the prepared vegetables for canning or the prepared preserves or chutney are added to the jar and loosely sealed and processed. Finally, the rings are tightened when the jars have cooled.

Is the Timing Different when Canning in the Steam Oven

The timing will be the same as if you were doing everything on the cooktop. Allow 30 minutes to sterilize the jars, rings, and seals in the Steam mode. But, it is important to turn the oven off and to leave the jars in the oven to cool down for at least another 20 - 30 minutes.

For the processing follow the timing in the recipe but generally allow 40 - 50 minutes. Again turn the oven off and leave the jars in the oven to cool down for at least 20 - 30 minutes before removing. Finally, tighten the rings, and you are done.

Setting the timer for cooking the tomatoes in a perforated pan
3-4 minutes to steam tomatoes & 40-50 minutes to steam the jars

Stay tuned for my next post which delves into How to Cook a Complete Meal in Convection. Cooking an entire meal in one go can really simplify your cooking.

I am sorry I don’t any recipes for preserving or canning, but I do have a wide selection of recipes in the Convection Steam Recipe section of my website that I hope will inspire you to get the most out of your Steam oven.

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