Consider this a commercial.

When I discovered the steamer canner I bought in 2021 would not work on my new induction cooktop, I was very, very sad.

But Retired Mountain Lady came to the rescue and showed me hers. She even let me borrow it.

After using RML’s to can plums I couldn’t order my own fast enough. Because you are steaming and not submerging jars in hot water it is not nearly as heavy to deal with. A few inches of water in the bottom of the pan and a nifty temperature knob on the lid make canning less strenuous.

This summer I returned to the water-bath-canning method for my jams. Over forty years ago my mother-in-law taught me to invert the jam-filled hot jars, tip them back right-side up and then wait for the lids to seal. It worked for many, many years. But now canning lids have changed to thinner models and water-bath canning is the safest way to go.

Hence the mega-use of my new steamer canner.

In case you haven’t guessed, I like to make jam. And the speedy, hot, consistent temperatures from my new induction cooktop have Made Making Jam Great Again.

(not a political statement, just being funny)