I have done all my fruit in the oven for many years and have never had any problems whatsoever, nor have I ever had a problem with jars breaking or fruit spoiling, ever. My family has never fallen ill from oven canning.
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It's difficult to know if all the heat in the oven is evenly distributed and thus, each jar is completely and evenly heated to kill the bacteria and germs. The lids' popping down is not an indicator of safety. All it indicates is that the contents of a heated container are cooling.
Please use a pressure canner for low-acid foods and a pressure or boiling water bath canner for high acid foods and follow the directions in the latest Ball Blue Book or from your county extension or the USDA.
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