Oven Canning Method

I have always canned every year using the old fashioned way of using the hot bath canning method. This year I read of a new way of canning. I fill my clean jars with whatever I am canning and put them all in my oven. Turn the oven on to 250 degrees. When the oven is preheated I turn the oven off. I let the jars sit in the oven for at least 1 hour. When I take the jars out of the hot oven they all seal so easily. Or I can leave them sit in the oven until it cools. I can so much faster using this method. It is wonderful. But now I am reading so much on the internet saying this is not a good way to can and it is not safe. I have never had any problems canning this way and enjoy is so much. Are there any other readers out there that have heard of any problems using this method? I plan to continue using this method.



Inside you’ll find over 40 canning recipes to get you started, along with simple to understand explanations about what to can, how to can, and even why to consider canning at all!

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Anita - September 23, 2015

I’ve so enjoyed reading all the comments. Weighting in…I was raised doing all the methods. It just depended on what was being put up as to what Mother would use. But my favorite was the oven canning. I have 7 bushel of tomatoes that I am working on now and they will all be oven canned. My Mother would cold pack them, shake them down etc., seal, put into the lukewarm oven, oven to 275 degrees until they start to lightly boil, then turn down to 250 for 45-60 min., oven off, wait for about 15 min., crack the door a tiny bit, pinging, when cool enough w/ no drafts, take them out onto a dry towel. It was interesting to read all the variations in the oven canning method. And they all work for each person! Amazing!

But I don’t know if you’ve ever done this kind of water bath canning…we canned in 55 gallon drums! I would have crews doing tomatoes, apple sauce, peaches or whatever and packing them into 2 quart jars. Or quarts. Then we’d layer the, lets say tomatoes, into the drum with cardboard in-between each layer (and on bottom) until the drum was nearly full to the top w/ jars. Cardboard on top. We’d take a garden hose and fill the drum with water, build a fire (you have to monitor the fire) under the drum (was up on blocks) and can away! It was such fun. We’d can hundreds and hundreds of jars that way. And of course I’d also have the ovens in the house going to take up the slack.

Everyone has their own reasons for doing the method they do, I think based on what they are familiar/raised with or are open to. For those of us that have used the time tested method of oven canning…we’re comfortable using it. No one ever became ill, actually we all thrived! And Mom always gave away a lot of canned food as gifts. But I can understand those that trust the FDA method. It’s all in what/who you trust and what you were raised with I think. But as for me and my house, we will trust the oven canning. :) Btw, my wonderful jewel of a Mom lived to 94. She was smart and funny, a great cook, an organic gardener and could stretch a dollar beyond its worth. She was the coolest person I’ve ever known. Enjoy your harvest!

    Melody - November 22, 2015

    Anita, I really enjoyed your comments and thanks for sharing with us the canning operation your dear Mother employed. I was amazed to say the least! I am new to canning this year but I have learned so much from other canners like yourself. I agree with you, that the oven method is appropriate for many occasions and I trust in the good sense and care that many others before me that have blazed the trail. I have two big pressure canners and other WB canners, but the oven method is my FAVORITE and most efficient time saver method. I understand and appreciate the information given on various sites about avoiding botulism, and with all due consideration given, I will continue to use the established oven canning method on as many occasions as possible. “As for me and my house, we shall …”. Amen! Blessings and thank you again. 😉

lisa - September 25, 2015

I have rice to but up how would I do this in the oven

laverne - October 1, 2015

can u can baked cookies in a jar in the oven i do crackers why not cookies

Patricia - October 3, 2015

Just made pasta sauce with olive oil added one cup of real lemon juice to mixture that had been cooked on stove top 3 hours to thicken, then into hot jars from oven and then back into oven at 275 for 30 minutes. Mixture boiling in jars screwed on boiled caps. Sealed. Chances of botulism?

John - October 18, 2015

Patricia, there are two necessary means to kill the bacteria that cause botulism. One of the two things that has to be done is heat the contents of the jar at 160 degrees for 15 minutes. The other necessary thing is to keep the ph low enough to keep botulism from growing. The lemon juice most likely lowered the ph, but it’s hard to say for sure if that did the trick. I usually add citric acid, but lemon juice will do it too. I’d venture to guess you’re ok, especially with the heating you described, but you may want to use it within a few months just in case the acidity isn’t high enough since you didn’t check it.

Sara - November 19, 2015

I canned my apple butter the same way its been perfectly fine. Although it doesn’t sit around to long they eat it too fast. The longest I’ve had it on a shelf is 2 months and its all good no problems sealed up perfectly

Claudette Godard - November 19, 2015

I have used the oven canning method for years and very successful. I have canned my spaghetti sauce an, sweet and sour meatballs along with soups and vegetables. This is a much easier way for me compare to the hot water bath. I prefer this to freezing.

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