Dry Oven Canning- vBCms Comments

Oven canning is a hotly debated dangerous method of canning in which jars are filled with food and then baked here are the pros and cons & how to's for you to decide Read More: Article: Dry Oven Canning

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  1. #1
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    Default Article: Dry Oven Canning


    Oven canning is a hotly debated dangerous method of canning in which jars are filled with food and then baked here are the pros and cons & how to's for you to decide

    Read More: Article: Dry Oven Canning
    ~Liss~
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    Thank you for the the article. I've done research on it and I've found pros and cons. If I do decide to try it I will do a test batch and see how that goes.

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    I just don' t see how this can be safe.

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    Default Re: Dry Oven Canning


    Quote Originally Posted by Barbara1960 View Post
    I just don' t see how this can be safe.
    Fully Agreed, IMHO it just isn't safe and isn't worth trying!
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    I had not heard of this process before. I very much appreciate this article, the details and information presented. I have to agree that this method seems to me to be inadequate. Why waste the time and supplies...and while you might get one or two good ones....how good are they really? You'll find out, when you need it most and it isn't any good. Thank you for this information!

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    This method has been proven to be unsafe. Why take a chance on eating food that could harm your body or potentially kill you.
    Pressure canning or water bath method are both safe and proven. You just must be sure to follow the proper instructions either from a home extension service or from a good canning book. Some of the recipes on the Internet are not safe. I've been home canning for over thirty years and love to eat our home grown food because it has no salt or preservatives and is grown organically.

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    Sorry, but I think you're missing the point here. First of all, you state that one cannot be sure of the temperature in the oven and would have to remove the lid to test the internal temperature, but the lids are NOT put on until after the jars are removed from the oven.

    This also addresses your other concern that jars could explode. I can see how they could IF the lids were indeed on while they were in the oven, but since that's not the case, I really don't think the danger is very great that the glasses could explode. I think the major issue is with the term "canning." Oven "canning" is not really a method of canning, but simply a way of trying to extend the storage/shelf life of foods that already have a long shelf life because they are dry. Rather than storing a bag of flour in the paper bag that it comes in, for example, you are putting it in a less decomposable and less penetrable storage container and try to keep it as sterile as possible. I really don't see how you are going to pressure can dry flour!

    Oven "canning" is NOT a way of preserving foods that would otherwise spoil fairly quickly. It's a way to safeguard the storability of foods that already have a long storage life and presumably are already free of contaminants like mold and spores. I can the regular way, I dehydrate and I oven can--each has its benefits for certain types of food, and I would disagree with your oven canning list that includes dehydrated foods. I would never oven can home-dehydrated foods precisely because I cannot accurately assure that the moisture has been sufficiently and consistently removed. Therefore, NOT a good thing to oven "can".

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    Default Re: Dry Oven Canning


    Quote Originally Posted by heidiimnot View Post
    First of all, you state that one cannot be sure of the temperature in the oven and would have to remove the lid to test the internal temperature, but the lids are NOT put on until after the jars are removed from the oven.
    While that's true, by the time you pulled it out of the oven and attempted to test the internal temperature of the goods you're attempting to "oven can" the temperature would be reduced too quickly to cap it and seal out bacteria, thereby being USELESS, as I mentioned in the article.

    This also addresses your other concern that jars could explode. I can see how they could IF the lids were indeed on while they were in the oven, but since that's not the case, I really don't think the danger is very great that the glasses could explode.
    Actually there have been several reported instances of attempted "dry canning" explosions of goods. Some people feel dry canning is safe and use it for Everything, including sauces, tomato products, etc we do not, nor do recommend it, as the article clearly states.


    Therefore, NOT a good thing to oven "can".
    Precisely the point of the article, I'm glad you're on our side on this issue. We've had far too many requests for Oven canning directions over the years and hate having to explain just how dangerous this is to ones family and ones health.
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    Interesting, I wouldn't try it but it is interesting. I don't can anymore. I used to help my grandma all the time. She had a big garden back then. We don't have one anymore.

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    You need to have 3 things happen for Botulism to thrive and grow are: Lack of competing bacteria, low acidity, and low oxygen levels. You have created all three with oven canning and I would say by doing this type of canning you are risking growing the Botulism toxins on your food and risking your family's heath. Not worth the risk. If you want to make grains store for extended periods of time, then store them in food grade buckets and put dry ice on top until evaporated or use oxygen absorbers. Much easier and more safe.

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    what are oxygen absorbers?

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    Wow I would be very careful trying this method. There's a good reason the old fashion way is the best...cause it's safe ! That's the only way I do my canning.

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    I always store my flour and rice in large glass jars with tight fitting lids or tins like the popcorn tins from Christmas, after putting the bags from the store in freezer for 3 days to a week or longer (if I don't get back to it immediately)
    to kill any insects or eggs that may hatch or be in there, I then empty into jars or tins and close with lids.....I don't see the necessity of putting it in the oven to seal,( oven canning) it stays shelf stable for a good while and if I want longer storage I use the oxygen absorbers and vacuum seal.

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    As for the temperature of the food in the jar, we can put an electric oven thermometer probe into the food. The thermometer will buzz when the temperature reaches the programmed 200.

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    We always stored our bulk dry goods in old 5 and 10 gallon food service pails. We would add a chunk of dry ice, and tamp down the lid with a rubber mallet. This is for long term storage though -- I mean it lasted for years with no bugs, no issues. For shorter term, simply putting the stuff in an empty jar with a tight fitting lid should suffice, especially if kept cool. I put my dry goods outside for a couple of days when its below zero, to kill bug eggs present in all grain. (Same thing I do for blankets and pillows to kill dust mites).

 

 

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