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natalie martinkus
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  • Yakima, WA
  • United States
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Canning: Oven vs. Water-Bath
22 Replies

I have been water-bath canning for the last 5 years. Last year my mom (also an avid canner) told me that she used her oven instead of the water-bath to seal her jars, and it worked perfectly. I tried…Continue

Tags: canning

Started this discussion. Last reply by Andrea Stewart Sep 8, 2015.

 

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Andrea Stewart replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'
"It's the taste and texture - our old family recipe, from the brine, add-ins and texture is just fantastic. I keep them in a cool cellar, but truthfully, they are opened pretty fast when given away and when we eat them too, so they are probably…"
Sep 8, 2015
Rachel Hoff replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'
"You might want to consider refrigerator pickles if it's the taste you're after. Is it more the taste or the texture? There are additives you can use to make pickles crunchier. I like to use a product called Pickle Crisp which makes regular…"
Sep 8, 2015
Andrea Stewart replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'
"Oh - and I wouldn't use this process for canning any animal product such as eggs or meat - a submerged boil all the way there! "
Sep 8, 2015
Andrea Stewart replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'
"It's a good point, Rachel. I am just trying to find the balance between safety and taste, because pickles done this way are just so much better. I am not advocating that anyone that feels uncomfortable should oven-process, but I do have a high…"
Sep 8, 2015
Rachel Hoff replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'
"I don't doubt that it is sealing but is it the proper seal with the right amount of air removed? I can put fresh-from-the-udder milk in the fridge and it will also seal when it reaches fridge temp but it's not a proper seal. "
Sep 8, 2015
Andrea Stewart replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'
"But the jars also seal properly (as you describe) with this method, so I'm not quite sure what the problem is. "
Sep 8, 2015
Rachel Hoff replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'
"Processing isn't just about killing existing bacteria. It's also about creating the proper seal to keep bacteria out after it cools. The water in the canner allows air to escape the jar while it expands from heat and didn't allow it…"
Sep 7, 2015
Andrea Stewart replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'
"I just wanted to add my thoughts to this interesting discussion! I was taught to process preserves in the oven by my mom and she, and my aunt, who is an infection control officer at a hospital and frankly, a germaphobe, swear by it. I wouldn't…"
Sep 7, 2015
Richard Wilts replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'
"Hi . this is how i can tomatoes,dill pickles and peppers--i heat the oven to 250 degrees -then i prepare the tomatoes in the jars ,place them in the oven for 70 minutes  at 250 degrees,,pickles at 250 degrees for 60 minutes,,cherry peppers at…"
Aug 20, 2014
natalie martinkus replied to Nicholas Linzenmeyer's discussion 'I'm a newbie!' in the group Food Preservation
"We all started out as newbies and had help on the way. Im just paying forward the help I received. "
Mar 13, 2012
natalie martinkus replied to Nicholas Linzenmeyer's discussion 'I'm a newbie!' in the group Food Preservation
"The correct varieties typically say "pickling" in their name, like "pickling cucumbers". Here is a link to Burpees cucumbers, so you can see the different varieties http://www.burpee.com/vegetables/cucumbers/.   The…"
Mar 13, 2012
natalie martinkus left a comment for natalie martinkus
"Visit my blog at www.ourheirloomlife.blogspot.com!! "
Mar 8, 2012
natalie martinkus replied to Nicholas Linzenmeyer's discussion 'I'm a newbie!' in the group Food Preservation
"Welcome to the Canning Club Nick! I have been canning for the last 5 years (Im only 30), and I have found it to be a very rewarding experience. The first thing you will want to do is buy Ball Complete Book of Home Preserving or the book I started…"
Mar 8, 2012
Kathy replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'
"Bootsie-   "I am too lazy to clean the oven if a jar should break." LOL I understand that - PLUS I don't have time to add extra cleaning !! :) "there are NO short cuts.  You cannot see botulism. " So true!!As far…"
Feb 27, 2012
Bootsie Battle replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'
"My reason for oven canning was because the suggested shelf life of my dried tomatoes was 3 to 4 months.  I had 5 quarts of tomatoes.  I wanted to have them last all winter.  I could have frozen them but I did not have the space in my…"
Feb 25, 2012
Kathy replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'
"Well, What is so confusing is they are calling it oven canning! When Happy Hollow is only vacuum sealing her foods in jars by the method of heating ! That just makes no sense to me. If the foods are dried - why heat them to the temps that will do…"
Feb 25, 2012

Profile Information

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Urban Country Girl at Heart
A bit about me:
I love to garden, can, freeze, blog, photograph, and support the local food scene. I am passionate about good food, real food, and getting the nation to eat healthier and more locally. Our nation is currently in the midst of an environmental health crisis, and reducing the miles our food travels before we consume it is one small step towards a healthier world.
Latest greatest meal cooked at home:
chile rellenos con pollo y patatas
Currently reading:
Animal, Vegetable, Miracle
Currently listening to:
iHeart Radio's channel from Austin, TX 98.1 KVET,
edible Radio
My latest DIY project:
writing for my blog
How did you find HOMEGROWN.org?
not sure, it found me
Web site I recommend:
http://www.ourheirloomlife.blogspot.com

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At 2:04pm on March 8, 2012, natalie martinkus said…

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