Oven Canning for Long Term Storage I could not find anything on this, so I thought someone may want to do this.
Excellent find @pearlselby. It sounds quite easy. Though I do have a question and wonder about the lid. The jar will be hot and the rim around the lid is a plastic/rubber type material. I do wonder if it would melt, making it difficult to get the lid off. What sold me on this idea- Thng like this are exactly what I like to learn. Simplistic, useful and you don't need to buy stuff.
And if your power goes out and you have gas you can still can dry stuff. My canning buddy called me and gave me the info today and had to share with you guys. @Motomom34..Yes!! Sold me too.
When you give jars a water bath the water is not as hot as jars coming from the oven. That is why I had the melting concern.
Ball canning lids have a Plastisol seal that can be simmered at 180deg. F., but shouldn't be boiled (212 deg. F.). 200 deg.F. should be fine. Even if you bring the jars out of the oven and let them cool to 180 deg. F. before putting on the lids the contents will be much too hot to absorb any moisture from the air. Looks good to me.
I have a friend that oven cans their dry goods and they love it. I just don't have enough jars yet to use them on dry goods, I use them for meat. As a cheap effective alternative, I freeze my grocery store bought dry goods for a week and then put them on the shelf. Since I started doing that I have had no bug issues in my beans, flour, barley, etc. When I can afford larger quanities, I go the 5gal bucket-mylar bag-O2 absorber route. I pressure can with Ball lids and have never had an issue with the Plastisol over melting and failing to seal. At 15 psi that is about 250 deg, F YMMV
I feel like I should say that dry canning is not guaranteed to destroy all botulism spores. I've done it, but we just had a long, tedious, folks shrieking at each other discussion about this in our coop. I haven't melted any of my tattlers Moto, but they haven't done any temperature tests that prove the dry materials get warm enough to kill bad things. I know canning methods can become a religious event, so don't shoot the messenger.
Good point @Seepalaces. I just googled and it said- So IMO 200 degrees for an hours would do it. I think the folks shrieking at each other is just a case of everyone has their way. When I asked how to seal things in mylar I got about 10 different how to's. @Garand69 I have done the freezer then place in mylar. I think this canning way maybe cost effective for small quantities. Mylar and food saver bags get $$.
Dry goods do not have the proper environment for botulism to grow and multiply. I believe you should never oven/dry can anything but dry goods. The article in the link also states that. On a side note, We just canned a bunch of ham that was on sale but it came out to 9qts total. We like to use a product called "JarBox" to protect the jars as well as make it easy to "Grab n Go" . Well they hold twelve 1qt jars and now I have 3 open spots, so I am going to oven can 3 qts of beans with all of the dry seasonings i would put in a large batch of ham and bean soup and BAM! all I need to do is grab a qt of beans and a qt of ham, add water and be done. edit to add a link to JarBox... Amazon.com: JarBox Canning Jar, Quart, Semi-Clear: Kitchen & Dining
That's about the best piece of information I've gotten about canning in a long time! Can you stack the boxes?
@Seepalaces Yes, they have small interlocking grooves that provide a very stable stack. The way my shelves are set up I go 2 high, but I would think they would fine to 3 or 4 high. They also have several holes in the flange ment for plastic wire ties to secure them closed during transport. As my Ole' Man use to say..... They're slicker than snot!
