Canning with steam isn't safe.

COUNTRYSIDE: Once again I see "steam canners" touted as an acceptable method for food storage. These have been tested and are not recommended by any reputable source. They do not heat the contents of the jars enough to kill organisms which can destroy the food. They do produce enough heat to make the jars seal but that is only a part of the process, heating the contents is essential and without this step, food is not safe. See the letter, in the same issue, from Abbey Banister re: her pressure canned corn--her jar failures resulted from the same problem, with food not adequately heated. I urge anyone to buy a reputable guide to preserving food, there are many out there both new and used. A Ball Blue Book costs less than $10 brand new and many are available used.

A full water bath canner is heavy, I finish filling mine right on the stove, then bail part of the water before lifting it to dump it. Or I recruit my husband, the designated "heavy object lifter" in the household. Don't let these small hurdles stand in the way of safely preserving food.