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Canning in the Oven

Category Canning Tips
There has been a lot of discussion about this alternative canning method. This is a guide about canning in the oven.
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By 0 found this helpful
June 14, 2007

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.

Lynn from Sarepta, LA

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September 30, 20159 found this helpful
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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.

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Secondly, submerging the jar makes no difference to air bubbles rising. They will rise in an oven just the same as a water bath because they are contained within a jar. What's outside the jar (water or air) is again irrelevant.
Thirdly, if the lid isn't sealed the jar is NOT going to explode, trust me !! Why on earth would it. Glass is red hot when it's made in the first place and would only break in an oven due to either high pressure inside (if the lid were sealed) OR if the glass was thick and it was unevenly heated very quickly (thermal shock) i.e. if the inside surface was much colder than outside surface which would cause uneven expansion within the glass itself.
I do understand that some people might not follow the instructions properly and that Botulism etc. therefore could be an issue BUT that's the same situation whether the jar of food is placed in a water bath or an over.
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Sorry to disagree with you all but if you are going to quote physics please get it right.

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August 29, 20110 found this helpful

I have heard you can use your oven instead of a hot bath for canning and wonder if it's true? It would be a lot easier, but I don't know what to do as far as safety and oven temperature and time. Any ideas?

By Jennifer

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August 31, 20111 found this helpful
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Yes, yes, yes. I put my jars, rings and lids on a large sturdy cookie sheet, adjust shelves in oven to size of your jars. Ball says 250 degrees F, I use 300 degrees F and about 20 minutes. Works very well.

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August 31, 20110 found this helpful
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Yes! Prepare everything as usual. Place in sterilized jars & put on seals. Put into a cold oven. Turn oven to 250 degrees for 45 minutes.

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Turn off off and let sit inside oven overnight. You can hear the lids popping as they seal! Love this way so much better...and the color of the veggies is so much brighter!

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By 0 found this helpful
September 26, 2018

I would like to can olives in the oven. On what temperature should I put the oven? And how long do they need to stay in the oven?

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September 26, 20180 found this helpful
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Oven canning is not considered safe...at least I would never do it.

You have to scroll down to find it, but this site weighs in on the danger:

nchfp.uga.edu/.../FAQ_canning.html

Ovens don't keep temperature and this can be VERY DANGEROUS for preserving foods.

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I like olives pickled and when I have extras I drop them into the brine left after I eat the pickles. They don't keep really long, but get a nice tang to them.

If you want real canning recipes (like with the heat bath etc.) this site has recipes.

pickyourown.org/canningolives.php

I got sick once from improperly canned food and it was AWFUL....please process safely!! Thanks!

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August 31, 20110 found this helpful

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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September 2, 20110 found this helpful
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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.

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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.

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By 1 found this helpful
July 5, 2016

Can you can cornmeal and oatmeal in Mason jars in the oven?

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August 2, 20170 found this helpful

According to the Pepper Project this is an excellent way to store dry foods for years. Oven canning is very popular for rice, oatmeal, cornmeal and other dry foods. Here is a link if you would like to learn more.

http://theprepp  ng-term-storage/

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By 0 found this helpful
September 10, 2018

My mother and I recently canned a vegetable stew. She swears by the oven canning method and so we did that. We kept everything hot from the stew, to the jars (kept hot in the oven before canning) and then placing them back into the oven at 350 C for another 30 min. My question is, why is this method not recommended even with everything being consistently hot? I would imagine everything would be killed off.

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September 10, 20180 found this helpful

The recommended method for canning vegetables is pressure canning. Oven canning is not recommended. Botulism could develop with your method. Discard this stew for the sake of your health and invest in a pressure canner.

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September 11, 20180 found this helpful

nchfp.uga.edu/.../FAQ_canning.html#7

www.healthycanning.com/.../

Here are two links that talk about why the oven method is not a good idea. The uneven temperatures is the biggest reason...this means that some of the food could be dangerous to consume because it wasn't heated correctly.

Having gotten sick from something canned the right way and still was a fail, I encourage people to can safely, follow recipes exactly and to follow only approved canning methods.

SAFETY FIRST!!! I would not eat anything canned in this method so you may want to discard what was canned this way.

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September 11, 20180 found this helpful

This method is a thing of the past and sometimes we all have to rethink what we believe to be tried and true and perhaps never failed us in the past (?).

It is probably true that your mother has never known of anyone to get sick due to eating food canned by this method but that does not mean it could not happen with what you have just prepared.

Apparently there were cases of food poisoning and this method was deemed the culprit (CDC) so after many trials of this and other methods it was found that canning in the oven was many times not safe and this method should not be used.

Please convince your mother that if you intend to do canning in the future to please purchase proper canning equipment so there will be no danger of botulism (if instructions are followed properly).

I'm sorry if your food has to be discarded but most likely; someone will eat some of it just to prove that it is safe - if that does happen - I hope it is..

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