• First of all, follow the steam canner manufacturer’s directions.

• Process only food products naturally high in acid, such as apples and cranberries, and acidified foods like salsa, pickles, jams and jellies. These foods don’t require lengthy processing time. But low-acid foods must be preserved using a water bath method because more time is needed to kill bacteria—time that can’t be achieved using a steam canner due to low water volume of the steam canner pan.

• Allow jars to cool at room temperature, ideally without a draft. Do not cool jars in water, in front of a fan or in the fridge. The seal is completed during the cooling process, as the vacuum is created in the jar.