Oven Canning is a time saving adventure, especially if your oven has a auto timing ability. You can only can your high acid foods this way. Anything you normally would can in a waterbath boiler, you can can in your oven this way. How to can using the oven method and save, can help you provide your family with good quality canned juices, fruits and more. If you are interested in picking your own fruit fresh from the farmer’s orchard, follow this link to find a farm near you.
Check out Mary’s kitchen shop, located on 213 East Center Street in Downtown Kingsport, Tennessee, is just filled with kitchen supplies to make your time in the kitchen more pleasurable.
- Any fruit or berry you desire
- clean jars , lids and rings
- distilled water or filtered water is best
- I prefer Stevia, this is an herb that is safe for diabetics and those trying to maintain a healthy weight. I like the KAL brand because you can get it without fillers. It’s 10x sweater than sugar so you use 1/2tsp per quart. For pints I put 1/4tsp or less.
- You can use sugar approximately ½-1 cup sugar. You will however end up with some hard sugar in the bottom. You can try dissolving it in the water before filling the jars to minimize this.
Place 1 cup of desired chopped fruit or berries ( you can mix them) in your jar
Pour either your sugar water or just water over the fruit.
If adding Stevia add now on top
Place jars in a preheated 250 degree oven
Can juice for 90 minutes or (1 ½ hrs.)
Let cool completely
You can drink immediately after canning but it gets better over time. I wait a year to drink mine.
I hope you find this recipe helpful. I got tired of getting burned during water bath canning. Now i just use my oven and I can can many more jars at once. I also like the fact that I can do this with room temperature supplies. No more burns!
Disclaimer: Although this is not the traditional method for canning high acid foods ( water bath canning method) I did not find anything on the website, National Center For Home Preservation saying this was a dangerous method for canning. I believe it is a perfectly safe way to can high acid foods. This is just my opinion formed over 7-8 years of eating my own foods canned this way without any sickness or death. It’s my opinion that it may even be safer for this reason: You are cooking at well above boiling (250 degrees) for an hr and a half. Traditional water bath times are 10 -15 minutes. Traditional water bath times are 10 -15 minutes. I do however strongly stress that you check out this website and only use this canning method if you feel comfortable with it.
The author nor any parties associated with this author of this article is in any way responsible for all or any sickness or harm that my come upon any or all persons who decide of their own free will to use this recipe or eat foods canned with this recipe.
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