Topics:

• Is the Convection Steam Oven (CSO) approved for canning?
• Are the "Prepare Jam Jars" and "Preserve Jam" modes in the CSO designed, programmed, or capable of canning?
• Can the CSO do water bath or pressure canning?
• What tray should be used in the CSO for canning?
• Can tomatoes be canned in a CSO?

Answer:

Recommendations

The Wolf Convection Steam Oven is approved for water bath canning but is not capable of true pressure canning.

• Wolf does not recommend canning or jarring anything besides jelly or jam in the Convection Steam Oven.
• Use pressure canning for foods with lower acidity, rather than the Convection Steam Oven. Pressure canning raises the internal temperature of the jar to at least 240°F, which cannot be done in the Convection Steam Oven.

Modes

The CSO has two modes to help with canning: Prepare Jam Jars and Preserve Jam.

• On Knob control models, select from the Cleanse Mode.
• On Touch control models, select from the Sanitize Mode.

For more details on entering either canning mode on both knob control and touch control models, see Convection Steam Oven Preserve or Jam Function. 

Time and Temperature

• The "Prepare Jam Jars" mode is defaulted to a 10 minute timer and is ideal for cleansing jars before the canning process.
  • In this mode, the temperature is set and cannot be adjusted. However, the end time is adjustable.
• The "Preserve Jam" mode is defaulted to 30 minutes and can be used for water bath canning.
  • This is ideal for high-acid foods such as tomatoes, fruit, and pickles.
  • This is not recommended for low-acid foods such as meats, poultry, seafood, and vegetables other than tomatoes.
  • In this mode, the temperature is set and cannot be adjusted. However, the end time is adjustable.
• The amount of time required to properly can foods varies based off the type of food, size of jar, and number of jars. Refer to selected recipe for further information.
  • Average preservation times are 30 - 45 minutes.
  • Lower internal temps are required for higher acidity foods (jams and jellies) and higher temperatures are needed for lower acidity foods (vegetables).
• Use the perforated tray when canning.

Refer to the product Use and Care Guide for further information.