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.
Julie
DANGER—do not use this method. The center of the food does not get hot enough with this method to kill bacteria. Botulism can kill; if you are going to can your own products, please take the time to do it right. The USDA produces a guidelines for canning at home and they are free, please take the time to download, read them, and refer back to the site for updates.
http://nchfp.uga.edu/publications/publications_usda.html
I understand it is perfectly safe for canning dry goods with little or no fats, example crackers (will keep as long as 10 years easily) cereals rice beans etc.. the method acts like the food saver in that it creates a vacuum to seal the jar.. l have used this method for long term storage items I want to keep the moisture away from , it doesn’t work well for some things like powdered milk the heat melts it or dehydrated foods..
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Good luck, and I love your website..
for powdered milk–use the jar attatchment for the seal a meal vacuum sealer–my daughter did this and she sealed rice, beans, powdered milk–all sorts of dried foods—you can get regular mouth and wide mouth attatchements to vacuum seal all sorts of dried foods.