Thursday, June 28, 2012

Oven Canning


What is Oven Canning?

Living in an area that is hot and has high humidity a good part of the year, I needed a way to preserve  bulk dry goods for our pantry that would keep bugs and other varmints out of them.  Not having a root cellar or basement left me with few choices that would work for our area.  Then I learned about oven canning.

What is oven canning?  Oven Canning, in a nutshell, is a way to preserve dry goods for long term storage without the worry of bugs or other varmints getting into them. 



What are the ‘pro’s’/benefits of oven canning?

Bugs, insects and other varmints can’t get into a sealed jar.

Any bugs, insects and/or their eggs that might be in the dry goods are killed during the oven canning process.

Can open the number of jar(s) needed at any given time as opposed to opening a big bucket or bag. The remaining contents of a big bag or bucket will need to have measures taken to prevent bugs and varmints from getting into them.

Can do as many jars as your oven will hold at one time.

Can do several different kinds of dry goods at the same time.

Can use glass mayonnaise/salad dressing type jars for oven canning. 


What are the ‘con’s’ of oven canning?

It uses jars and lids that are in high demand during canning season

It takes up valuable  ‘jar’  storage space 

It is not an 'approved' way to preserve food by the FDA


What can be oven canned?
Only dry goods such as flour, rice, corn meal, herbs, dehydrated foods, sugar, etc.   

How do I oven can?
Steps:
*Preheat oven to 200 degrees
*Wash and sterilize jars
*Make sure jars are completely dry
*Fill jars with dry goods
*Set jars on a flat pan
*Set flat pan of jars in oven without lids or rings on them
*Set timer for 1 hour
*While waiting for the hour to be up, heat lids in water or in oven and prepare rings
*When hour is up, take jars out of oven (be careful they’re hot) one at a time and put a lid and ring on each jar.  Make sure lids are completely dry.
*Set aside and let cool.
*Enjoy the pings as they seal.  (It has been my experience that it takes a bit longer for the seals on oven canned jars to seal then it does pressure canned jars.)
*When jars are completely cooled, remove rings and label.
*Store and use as needed.

patsy
A Working Pantry 
 
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