Different canning technique

J

JohnnyVegas

Hey all. New here but here's something I don't know if many know about. It seems when I mention it to someone nobody has. This (for me anyway) has been my canning method the last 5 yrs. My brother let me in on it, something our mother and grandmother used. Old roundhead secret he says.
 
1. Prep your jars as normal (clean rims, new lids, etc)
 
2. Put whatever you're canning in and loosely put the rings and lids on.
 
3. In the oven at 250 degrees. Spaced out so they aren't touching or they'll break!!
 
4. 40-45 mins or until you see the contents start to bubble.
 
5. Take them out and tighten the lids. Wait until you see how fast they seal!!! They pop almost instantly.
 
Benefits: works for anything you're going to can, you can do a lot more at once than a few in the boiling pot, cleaner (not dealing with boiling water), fastest sealing ever. I've had some seal as I'm screwing the rings down!
 
I've had stuff not seal before doing the boiling method, I've never had anything not seal doing it this way.
 
Just be extra careful pulling the oven rack out. Start being vigilant around the half hour mark. Some will bubble sooner. As soon as they're bubbling they're done.
 
Give it a try!
 
So, what did you or your family can this way?
 
What size jars?
 
This sounds very interesting - I might try making some sort of pickles this way.
 
I hate to rain on anyone's parade but oven canning is not as safe as water bath canning and is not recommended by the FDA with the exception of canning dry goods (flour, pasta, etc). It is considered unsafe by the National Center for Home Food Preservation.
 
Source: http://nchfp.uga.edu/questions/FAQ_canning.html#7
 
Now I'm not one to worry excessively about food safety, I just want people to know the risks and make informed decisions. If everything was as dangerous as they tell us all our grandparents would've died off lol. 
 
catherinew said:
So, what did you or your family can this way?
 
What size jars?
 
This sounds very interesting - I might try making some sort of pickles this way.
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I've canned mostly tomatoes and sauces and jellies. Mostly pints and jelly jars. But quarts will work too.
 
TXCG said:
I hate to rain on anyone's parade but oven canning is not as safe as water bath canning and is not recommended by the FDA with the exception of canning dry goods (flour, pasta, etc). It is considered unsafe by the National Center for Home Food Preservation.
 
Source: http://nchfp.uga.edu/questions/FAQ_canning.html#7
 
Now I'm not one to worry excessively about food safety, I just want people to know the risks and make informed decisions. If everything was as dangerous as they tell us all our grandparents would've died off lol. 
 
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Thanks TX didn't know this but like you said about our grandparents dying off I wouldn't worry too much about it. I've never gotten sick or had anything go bad from it. Like it said about inconsistent heat zones remember when you get a good bubbling going on whether it's water or oven it's done. Also why it's a longer time (40-45 mins) and due to the inconsistent zones that's why some are done before others. Either way; you do a boil, water boils at 212F that doesn't change. The consistency of what you're canning isn't much after. The higher oven temp one can surmise it to take into account penetrating the jars and heating the contents to the boil. My guess is the FDA's take is people may not take into account the different zones and figure "30 minutes done!" then wonder why something went bad.
 
Either way, I guess use at your own risk. I can just attest to what has worked for me.
 
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