Instruction: Answer the given question by extracting information from the supporting document.

Input:
Question: Can I steam sterilize my jars in this unit?
Document: I love my newly purchased steam canner. I just got done bottling apple pie filling. I did 28 quart jars and the canner worked great. The only negative about it is that the handles seem a bit flimsy; the metal bends a bit too easily. But other than that, I love it!
When the steam is at a certain level (in the instructions) you begin timing your jars. The reason that this is so easy is that it doesn't take 20 minutes after you put your jars into the rack just to come back to a boil, thus saving a lot of time. I highly recommend this product. I just made salsa and it took me 30 minutes for 14 jars- In a traditional pot it would have taken at least 2 hours. That is the difference!
I got this for my sister for Christmas and then decided to order one for myself. It has really saved me time and money. I do a lot of canning with our many fruit trees and large garden. This saves me a lot of time as I was doing a hot bath with about 4 gallons of water. This baby only uses 6 cups of water. It takes a little longer in that you steam your jars for 20 minutes instead of 5 minutes.
I purchased the steam canner for jams and jellies. It is GREAT! !I would not use it for low acid foods like meat or vegetables.Fast and easy, I was done making 20 8-ounce jars of strawberry jam in 1.5 hours.Gets up to steam quick and batch changing is fast and easy without a single cracked jar.I still use the pressure canner for my low-acid preserving.
As a new canner, I did some research....apparently I didn't do enough. The USDA does not recommend steam canners because there is not enough research done into the safety of steam canning. There are several people who do do steam canners and do swear by them. I ended up buying a Boiling Water Bath canner instead because all canning recipes reference BWB canners. It's ok though, I use this pot for other things that I can sterilize with steam.
Accorsing to the USDA extension service, steam canners of this type cannot raise the jars to an internal temperature adequate for preserving food. You need a water bath canner for high-acid foods and a pressure canner for low-acid foods. This product will not do the job. You will be disappointed at best, and at worst you will be serving unsafe, contaminated food to your family.
Occasionally, these methods are "revived" as being faster and easier than water-bath or pressure canning, but using any of the following methods is like playing Russian roulette with your food safety. Just because your grandmother used one of the following methods doesn't make it safe to use today...Steam method: This method uses a shallow, covered pan with a rack in the bottom. After the filled jars are placed in the pan, steam circulates around the jars.
This is a nice alternative to water bath canning. I'm a beginner and wanted something less cumbersome. The included instructions aren't the best. Overall, for the price this is a great unit for the casual canner.
While I am steaming one batch, I am filling jars for the next batch. We love it.
It's even great for doing a small batch... 2 or 3 jars simply because it is so quick and easy. I would never use any other canning method for any of my fruits & vegetables. HIGHLY RECOMMEND!! !
Answer: Yes, and it uses so much less water.  I have had mine for about 6 years and have canned and sterilized lots of jars.  Enjoy it.