What is canning in the oven? How do you go about doing this? I have for a long time been interested in canning. This may be something I may want to do. Please someone reply. Thank you.
By Warren from Prince Albert, Saskatchewan, Canada
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Oven canning means processing the filled jars in the oven as opposed to a boiling water bath or pressure canner. However, unlike the other two methods it isn't considered safe. Ovens don't provide the reliable, even heat required to kill some nasty bacteria including botulism. Plus jars may crack or even explode. Some people do use this method but it isn't recommended.
Canning is a great thing to do and I hope you try it out! Do an online search for the USDA guide Principles of Home Canning or try the Ball Blue Book to start out.
Oven is just as safe as water bath! The heat is steadier than on stove top. Jars explode in water bath as they can with iven or pressure cooker. I have less spoilage in tje oven canning than water bath. I dont do pressure cooker as I am scared of them. My great grandma canned everything by water bath.
Food cooked in a jar in an oven (air) is no different than food cooked in water. Did you sleep through physics class? and
I've never used anything but my oven. Tips: when you put the lids on, backturn the lid 12 turn so the jars don't build up pressure and break.
Set the oven to 300 degrees and add 15 minutes to the recommended time for the waterbath.
Remove from the oven, tighten the lid and turn the jars over on a towel for 5 minutes.
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