- Dec 7, 2009
- Reaction score
- San Francisco East Bay
Wow, I've never heard of using the oven for canning. I like the idea. It seems so much easier. I getting to the point where I get very nervous using all that boiling water in the canner. It scares me to lower the jars. I'm afraid I will bang them together or that I will get burned!hot pack into jars means the contents are heated up before filling the jars, then put on lids and process.
instead of BWB to process we use the oven instead, this is an older method that is no longer recommended, but it is what Mom knows how to do and we're ok with it and will keep doing it. you need a good oven with a reliable temperature control.
i fill up the jars, wipe the rim so it is clean, put on the lids like any other time you'd can something, twist the ring on firm and then put them in the oven at 250F for half an hour to an hour. if the oven is too hot or not hot enough you have to know what you are after, but once you know your oven it works out fine. must inspect the jars for chips and cracks before using. i've had two jars this year that had chipped rims and one jar i cracked while cleaning - but it was such an old jar we sure got our money's worth out of it.
anyways i've posted in other threads including some titled for oven canning so you should be able to find me rambling on more about that in those threads. i do not do oven canning for anything that would be required to be pressure canned instead. so only items that are acidic enough so that it would not be a botulism risk - that is anything that would be safe for BWB.
How long do you heat up the diced tomatoes? Won't they disinegrate?
I'm going to check out your other posts on oven canning.