OVEN CANNING

Submitted by Denise Jones

 (Safe for low moisture, dry foods)

1.  Preheat oven to 200 degrees.

2.  Wash and sterilize jars and lids.

3.  Make sure jars and lids are COMPLETELY DRY.

4.  Fill jars to top with dry goods.

5.  Set jars on flat pan in oven (no lids or rings).

6.  Let heat for 1 hour.

7.  Take jars out of the oven one at a time, wipe rim with damp cloth and place lid and ring on each jar.

8.  Let jars cool.  Enjoy the ‘pings’ as jars seal.

9.  If desired, remove rings when jar is completely cool.

10. Store and use as needed

Pro’s for oven canning

·        Bugs, insects and rodents cannot get into glass jars.

·        Especially good for high humidity areas

·        No need to open big bags or buckets

·        Can process different foods at the same time

·        Shelf life 10-20 years

·        May use pint to gallon size jars

·        May use old mayo or spaghetti sauce jars if lid seals are still good

·        Low cost

Some items suggested for canning –flour, oats, beans, rice, sugar, baking soda, baking powder, low oil nuts,  cornmeal, popcorn, pasta, cereal, potato flakes, dried onion, herbs, barley, mixes.

Recommended not to oven can powder milk and dehydrated foods as they burn when heated for the hour.

NOTE: this method is not FDA approved. You cannot get botulism from dry goods therefore it is only recommended for dry goods.

Cool, dark areas and off the ground is always best for your storage