Canning in the oven

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I got a bunch of large and small tomatoes today. (over 100) They're quite ripe but still good. I'd like to can them but I've never done it. I've only made jelly and jams. I don't have a canning pan or even one large enough for my big jars. I thought I read somewhere that you can put the filled jars in the oven and can them successfully that way. Has anyone done this before? I don't have an inch of freezer space, so canning would be my only option. I also don't have a dehydrator.Thank you. Donna

-- Donna Cooper (Sudschick@hotmail.com), March 12, 2002

Answers

Save thee thy egg and nightcrawler money until it multiplies into sufficiency to purchase a pressure canner! Yeah, you can do it (CANNING!) in the oven, at least according to some posts. However, a good pressure canner will cost you under 100 bhucks, and amortized over it's lifetime, will be one of the best bargains you have ever encountered. Ours is over 30 years old, and has canned thousands of dollars worth of our homegrown (and "home-caught"-"home-snared?) produce and meat. It may seem a bit pricey, but it is a bargain. Alternatively, cruise the yard sales. New gaskets etc are available pretty cheaply if you find a cheap-o that is missing a little something! GL!

-- Brad (homefixer@SacoRiver.net), March 12, 2002.

I paid 10 buks for mine,, then another 30 bucks fro new parts, gasket, gauge, ect. I love it, dont know what I did without it,, yes I do, hate ALOT of freezer burned meat

-- Stan (sopal@net-pert.com), March 12, 2002.

no no do not can in your oven. blanch and freeze them

-- js (schlicker54@aol.com), March 12, 2002.

I agree - DON"T can in the oven - too much margin for error.

Since you mentioned you don't have freezer space, you better start eating! ;)

Or do you have a neighbor or friend with freezer space??

-- heather (h.m.metheny@att.net), March 12, 2002.


Considered dehydrating in the oven? Before I broke down and bought a dehydrator, I was able to save around 20 pounds of tomatoes.

-- Lynn (lynnannmb@hotmail.com), March 12, 2002.


Canning in the oven was common practice when people only had wood stoves - temperature was much more constant. The problem with electic ovens is the wide fluctuations you can have in temperature. This makes it just too dangerous to use these days.

You can water bath tomatoes. You can probably pick up a canner for less than $20. I prefer this method for my tomatoes because the water bath takes less time than a pressure canner. Remember you should add bottled lemon juice to ensure that the proper acidity level is there. I'm not at home right now, or I'd give you the recipe from my canning book. If you do a google search on 'Bernardin' I believe you will find the current recipes from their canning book.

I also freeze tomatoes. I don't blanch. I just toss whole, fully ripe tomatoes in a freezer bag, and into the freezer it goes. When you take them out, a few minutes of thawing, and the skin pops right off!

Oven drying is an excellent suggestion, and easy as well.

Good luck. (Hmm, homemade salsa - yumm)

-- Bernie in Northern Ontario (bernadette_kerr@hotmail.com), March 12, 2002.


I got my water bath canner closeout at Kmart about a month ago-10% off for a chip on the lid. Water bath tomato quarts for 40 min, pints for 30. To each quart add 1 T lemon juice 1 t salt-to each pint 1 1/2 t lemon juice & 1/2 t salt. Leave 1/4 inch headspace. Wipe rim before adding lid, screw band. I recommend the Ball Blue Book for beginners. I got mine thru www.lehmans.com and am satisfied.

-- Mitzi Giles (Egiles2@prodigy.net), March 12, 2002.

Not that it matters much, but I process my tomatoes for 45 minutes in a boiling water bath(One of my books even says 50 minutes). I pack them in quart jars. If you haven't ever done them before then you might not know to peel them first. It is easy. Just dip them in boiling water for about 45 seconds or so and then cool them in cold water quickly. Then the skin just slips right off. You can also put them whole(minus the hard core and bad spots) into a blender and then add the tablespoon of lemon juice and salt per quart and can that. It is excellent to use in soups, or drink, or sauces, etc...and it keeps you from having to peel them all. Happy canning to you!

-- Nan (davidl41@ipa.net), March 12, 2002.

Lynn, what are the steps for dehydrating in the oven?

-- Hank (hsnrs@att.net), March 13, 2002.

Donna, You can do hot pack with your tomatoes. First you put your clean jars in the oven set at 350, you don't preheat, turn them off after about 10 min and let them cool in the oven. You can take them out just before filling them and they can be filled while they are warm. Do this just before you start canning so they don't sit out and get dust and flies etc. You should boil your tomatoes on the stove top before you can them. I like to add stuff like onions and bell peppers to mine before canning. Boil your lids and rings for 10 min along with everything you will be using to fill your jars, tongs, funnel, etc. Hot pack your cooked tomatoes into the jars and put the lids on tightening gently. Do not invert your jars. Make sure you don't have any juice or seeds on the rim before you put the lids on. Test all the lids before you put the jars on the shelf. If any don't seal put them in the fridge and use within a couple of weeks. Before you eat the tomatoes (or any canned food) boil it rapidly for 10 min or longer. This kills any botulism bacteria and toxins and assures that the food is safe to eat. Have fun! :o) Kim

-- kim in CO (kimk61252@hotmail.com), March 13, 2002.


Putting hot, cooked tomatoes in a hot jar and letting them seal is not "hot packing". The hot packing method includes a boiling water bath which is absolutely essential for safe canning of tomatoes. If you add any non-acid vegetables such as peppers, onions or even large quantities of herbs your tomatoes will either need to be pressure canned or have enough lemon juice or vinegar added to bring up acidity to a safe level. Botulism kills people dead - a large price to pay for sloppy canning.

The process described above is called "open kettle canning" and I use it to can fruit juices as they come boiling hot out of my steamer. The only risk is fermented or moldy juice because botulism cannot grow in an acidic environment. Most fruit is high on the acidic scale. Tomatoes vary widely in their acidity. Some varieties are quite low on the needed acid to make canning in a water bath safe - that is why lemon juice is added to most tomato recipes in canning books these days.

It's worth being careful. Get a good water bath canner, a good pressure canner if you want to can any vegetables or meat and GET A GOOD CANNING BOOK AND READ, READ, READ. Knowledge is power.

Canning is one of the most worthwhile activites I know of. I hope you have a good experience and get hooked on the process like I am.

Happy canning, SARA

-- Sara Perry (JPerry1218@aol.com), March 13, 2002.


I don't know about regular ovens, but I have a book that you might want to check out of your library called Preserving with a Microwave, Bottling Fruits, Jams, Jellies, Pickles and Sauces by Isabel Webb, originally published in 1989 in Australia (as Microwave Bottling Fruit, etc.(as in other title), the edition I have was published by Sterling Publishing in New York in 1991. I have no idea if it is still in print or not, though I'm sure it might be available through Amazon.

It is not for preserving vegetables except as pickles, tomatoes qualify as fruit, so it is covered in the book.

I have not tried it yet, but am not sure whether it would cost more energy-wise to do it this way.

-- GT (nospam@nospam.com), March 13, 2002.


DO NOT CAN ANYTHING IN THE OVEN When you can tomatoes or tomatoe products always add two tablespoons of lemon juice to a quart. This prevents deadly butilism. Contact your extension office for information on safe canning practices. Martha Matthews WSU Master Food Preserver

-- Martha Mattews (marthafromwa@webtv.com), March 13, 2002.

Ditto. I am also a Master Food Preserver (now Food Safety Advisor). Do not take chances with your family's health. It isn't worth it.

Did anyone see my letter in the last issue of Countryside? The issue before advised oven canning of meat - I was appalled!

-- Bonnie (stichart@plix.com), March 17, 2002.


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