"We all started out as newbies and had help on the way. Im just paying forward the help I received. "
Celebrate “culture” in agriculture & share skills like growing, cooking, canning
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natalie martinkus
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Canning: Oven vs. Water-Bath
13 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 Kathy Feb 27, 2012.
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natalie martinkus replied to Nicholas Linzenmeyer's discussion 'I'm a newbie!' in the group Food Preservationnatalie 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…"
natalie martinkus left a comment for natalie martinkus"Visit my blog at www.ourheirloomlife.blogspot.com!!
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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…"
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…"
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…"
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…"
HOMEGROWN.org replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'"We posted a link to this discussion on the HOMEGROWN.org Facebook page and it caused quite the stir!
Shannyn Beattyin Octobers issue of Countryside magazine there was an article about canning dry goods in a hot oven. it was very…"
Kathy replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'"Natalie you are welcome and the disclaimer - Thank you!! That would be awesome! And as for JUST WB canning -Now that we have it cleared up - I DID use my oven to 'dry can' peanuts! It was GREAT! Technically, a food saver- vac attachment…"
natalie martinkus replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'"Thanks for the reply, Kathy. You make a very good point about the amount of time it takes to kills the bugs once at the correct internal temperature. My friend and I write a blog, and have been posting about our use of the oven method. I was…"
Kathy replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'"Rachel- I too 'learned' some unsafe ways and had similar results! And yes even the pickles get processed now!
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Kathy replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'"Great answer Rachel! Thanks!
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Kathy replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'"Natalie - Don't be sorry for wanting documentation!! 'Tis a very good thing! I wish more people would!! I myself am becoming quite anal about it! :)The "link" was this site and your post. Sorry for the confusion - somebody…"
Rachel Hoff replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'"I have to admit that in my first year of canning I used some old recipes that didn't require water bath canning for preserves/jams. They did require putting the preserves in while boiling and the sterilized jars did seal. Unfortunately, nearly…"
natalie martinkus replied to natalie martinkus's discussion 'Canning: Oven vs. Water-Bath'"That is an interesting point. However, every recipe I use calls for the jam/brine/syrup to be boiling or super hot when it is put into the jars to be canned. Enzymes, mold, yeasts and most bacteria are destroyed at temps ranging from 180 - 212…"
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- Fill in the blank:
- 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
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- Animal, Vegetable, Miracle
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edible Radio
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Comment Wall (1 comment)
- At 2:04pm on March 8, 2012, natalie martinkus said…
Visit my blog at www.ourheirloomlife.blogspot.com!!
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