I need to know about canning in the oven. I have everything but the how long to leave in the oven? I know the temp is 200 just don't know how long to leave in the oven.
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!
I know this thread is a little old but I thought it worth a comment anyway, particularly as it still forms a reference to those looking for information.
Firstly, I can't possibly see why food in a glass jar which is placed in an oven for long enough won't reach the desired temperature throughout. If I thought that it wouldn't, I'd never eat a roast chicken ever again !!! I'm a physics teacher and heat is transferred if there is a gradient i.e. like water, it will "flow" either up or down with time and temp difference. The bigger the temp difference the quicker it will flow. You need to realise that we are talking about heat flowing through the liquid inside the jar and not the air in the oven. Heat transfer through the air in the oven is irrelevant as it is already at the desired temperature which is then maintained by the elements.
I have done some oven canning myself.
So far only with green beans and I have had no problems!
Raw Green Beans, to fill 1 quart size jar
Add to each jar:
1tsp. salt
1Tbls. Size raw bacon
1/2cup water
Put lids on jars and place in oven. Bake 3 hours in 250* oven.Turn oven off and allow to cool before removing jars.
I would like to use this method for more items.
Does anyone know how to do sweet corn this way?
I have canned homemade banana bread in canning jars in the oven and I take them out and put the lids on and they seal instantly! We have done this over and over and the banana bread remains excellent in flavor and consistency.
Thanks soo much for this scientific clear information!!
Oven-canning is extremely hazardous. The oven canning method involves placing jars in an oven and heating. In oven canning, product temperatures never exceed the boiling point because the jars are not covered. It is, therefore, not safe to use for low-acid products (e.g. meats, most vegetables) which require temperatures higher than 212 F.
Because this process fails to destroy the spores of Clostridium botulinum, it can cause the food to become toxic during storage. Also, canning jars are not designed for intense dry heat and may explode resulting in serious cuts or burn
So you are saying we should not eat food prepared in an oven because it is not safe? I have to disagree. Typically, safe serve temperatures are 180 degrees. If you are heating to 200, you are destroying the bacteria, and you are sealing before the jars cool down. If you use the proper tools for tightening the jars, they will remain sealed until you break the seal, unless you have foolishly reused your lids.
I agree with the other poster. Do not try it. It's not safe. If you read in the Ball canning book it will tell you that it's not a safe or approved method of canning. I have always done the boiling bath method on top of the stove.
I agree with the above posters - DON'T DO IT!!!!!!! It is extremely dangerous. My mother tried it with tomatoes once - I threw them out. It's just not worth the risk!! A temperature of 200 is NOT hot enough.
I do agree with the above posts. I have heard about canning in the oven but want to be sure of tried and true methods of canning. It can harm you or the ones you love. Better safe than sorry.
I want to Thank Everyone for their responses and i will never do any canning in the oven. I will stick with on top the stove cooking.
Let me THANK ALL OF YOU again .
LYNN
I have canned in the oven for decades. I have never lost a jar of food by doing so. The oven is 200 degrees and I make sure that each jar of tomatoes or beans, etc., is boiling and bubbling before turning the oven off. Prepare your jars, lids, and rings by first boiling them. They need to be hot when filled as you first blanche your vegetables for 3 minutes (then immerse tomatoes in a cold water bath - ice water, preferably- to get their skins removed). I bake the jars for 2 hours and keep watch to be sure each bubbles and boils. Leave 1" or more at the top for this when loading the jars. I remove the jars with canning tongs to towels on the counter and gradually tighten the lids as the jars cool. With green beans, I add lemon juice for acid in each jar. I have used the big canning water bath pot method and it ruined the top of my stove in a previous house as the pot overhangs the burners on the electric stove and ruins the porcelain around each burner. I will not use this method as I have a quartz glass top induction stove, which is gourmet quality. The oven canning method has always been perfectly safe for me.
I heat the oven to 225 degrees. 212 is boiling here in the US, so it's getting hotter than if you water bath canned.
Just a note, if you leave it in the oven at that heat for too long, some of the contents of the jar will boil out, creating a mess AND you'll get to start over with the canning process. You don't want a seal with food under it.
I've been oven canning tomatoes, salsa and apples for years. No one has died or gotten sick.
Whoops! I forgot to actually answer your question.
I do start with hot jars, boiling salsa (or whatever) and sterile lids/rings. All the jars go on a cookie sheet in the pre-heated (225) oven. Set the timer for 15 minutes, turn the oven off and leave everything for a few hours. I've never had one that didn't seal. If you do, pop that one in the frig to eat first.
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!
