Principles of Oven Canning

Good Morning…..

Oven Canning…this is to be used only with dried grains, pastas, dried milk, flour, and some nuts.   PLEASE do not use this method for items that need to be water bathed or a pressure canner.

First set your oven temperature for 200 degrees. On a cookie sheet place your sterilized,  filled jars and place in oven for one hour.   Take one jar out at a time to keep them hot.  Have your lids already sterilized and hot in water on top of stove.   Place lids on and tighten firmly.  Place back in oven with lids for 30 minutes longer at 200 degrees. These foods will keep up to 25 years when kept this way.     You can only use dry foods such as cereals, grains, pasta, nuts (except for walnuts they are too oily), flour, etc. etc.  It’s great to do this when you buy in bulk or stores are having sales on particular items and you can take advantage of the sale prices and keep your product easily without taking up freezer room.    

Here I have dried split peas and dried dates. The quart jars make handling much easier for me.