Saturday, April 21, 2012

Oven canning preserves dry goods for years

by Self Reliant Network on Sunday, 4 March 2012 at 23:46 ·

I recently was introduced t the idea of Oven Canning by: Deb Shaded Deer Schorzman
Sounded very interesting to me so I proceeded to do a little research via the internet. This was the most informative piece I found. I certainly think this is worth a try. I do agree that I would only use this method for dry goods. I always like when I can find a way to have an item last longer on the shelf and keeps rotation down. Which in the long run keeps food cost down.

Let us know if you have tried this and how it has worked for you.

Enjoy...

I learned from a very dear friend, many years ago. It is called oven canning. She also taught me how to can using a pressure cooker. She was a lot older than I was, and knew so much. I loved canning, but stuck with fruits, jams, jellies and such, as you did not have to use a pressure cooker. I was so scared to use one--I could just picture it blowing up the whole kitchen. She told me, "Kid (she always called me Kid), they are safe to use. You just have to pay attention to what you are doing, and cannot get side tracked while they are on the stove." So the learning began. And she was right, it was safe, and I have since canned up lots of great veggies.

One day while we were visiting and having coffee at her home, she said, "Well Kid, today I am going to get busy on my oven canning." I asked, "Oven canning?" thinking she could not really be going to can stuff in the oven. I asked how safe is food canned in the oven? She said it will last for years and years. I thought okay ... I will listen to her and let her tell me, but I am sure not going to can any food in the oven.

I told her I had a few hours until the kids got home from school, so if she wanted some help, I would be glad to help her. She started bringing out all the canning jars, and a big cookie sheet. Then she started hauling out cans and cans of stuff. She said she buys things while on sale, and when she gets enough to fill the oven, she cans it.

What she had in the cans surprised me. It was beans, oatmeal, cornmeal, flour, and all kinds of dry items. I know I had a shocked look on my face, as she started laughing and asked, "What did you think I was going to can in the oven?" I told her I had no idea, and was still at a loss as to what she was going to do.

We started filling half gallon, quart and pint jars with different dry foods. When we had the jars filled, she turned on the oven to 200 degrees, and put the cookie sheet in, then put the filled jars on the cookie sheet. She filled it with all it would hold. She said now we can sit and visit for an hour. In an hour she got a damp paper towel and started taking out the jars, one at a time. She would wipe the rim with the wet towel, put the lid on and screw the band down tight. She was working steady and fairly fast. She would get one jar done then put it aside on a towel-covered area, open the oven and get out another jar and do the same thing. She said you have to be real careful and use a heavy cloth or potholder, as the jars are really hot. She used a small kitchen towel, which is what I use all the time now because you get a good grip on the jars, and it protects your hands. She got the jars all out and sealed, and then put in another batch and set the timer for another hour. She said all of her dry foods are now protected from bugs and critters, and will keep for years.

I started oven canning all of our dried foods at that time, and only a few months ago found out how long most of the foods will keep if stored right. Are you ready for this? A lot of them will last 20 to 30 years! I was shocked when I found this out. I know I have used items that have been canned 7 to 10 years or so, and they are great and are fresh tasting, just like when first canned. But 20 to 30 years was a real shock. They are to be stored where it is dry and not over 75 degrees.

I oven can all kinds of dry goods beans, cornmeal, flours, rice, oatmeal, dried onions, dried carrots, dried celery, potato flakes, dried yams and sweet potatoes, cereals, pastas-the list goes on and on. I even oven can our dry boxed cereals, as I was tired of finding bugs in boxes that were unopened but we did not use up in record time. (The bugs were in the foods when packaged, as they were in the sealed bags, but not in the box they were put into.) Most of the cereals are even better once they are oven canned, as they have more crunch to them.

The only thing you can not oven can is dry foods that have oils in them. I oven can almonds, and pecans, but walnuts do not can good at all. They will go bad, but it is due to the amount of oil, so they get tossed in the freezer.

Like my friend of many years ago, I buy dried food when it is on sale, and when I get enough to fill the oven a couple of times, I oven can it. It sure is great having all the dry foods safe and handy to use.

Everyone I tell who has tried oven canning has told me how happy they are to know about it. The best part most of them tell me is not having the freezers filled with all the dry foods, so they now have space for the foods that must be frozen.

You can use most glass jars and their lids, as long as the lids have the rubber gasket inside. Once in a while I will have one or two jars that do not seal; I just put them in the pantry to use, as they are heat treated and in glass, so they are still bug- and critter-free.

Any herbs and veggies that you dry, you can oven can. I dried grated carrots and then oven canned them. I just used some in my homemade soup, and they are fantastic. I hope this is a big help to saving your foods, freezer space and money. It sure helps us each year.

Any questions that I did not cover, please ask via COUNTRYSIDE.COM, and put it under Oven Canning, I will see it and respond. If you leave a phone or email number, I will contact you. I don't know it all, but what I do know I am more than happy to share.

Using a cookie sheet or large flat container is a darn good idea to set your jars on. When I first started oven canning I knocked over a pint of rice while getting jars out. Needless to say, the clean up took a lot of time and energy.

   Before and After



                        


 Happy oven canning.--Lil Roberts, Manteca, California
posted in COUNTRYSIDE magazine Sept/Oct 2011

111 comments:

  1. very informative article and one that inspires confidence, since it is based upon actual practice. Thanks!

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    1. Glad you stopped in Papafarmer, love your site!

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    2. Holy Cow! I've never heard of oven canning but I "LOVE" the idea. Thank you!

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    3. I never thouht of this. Very cool idea and I will try it. I usually freeze dry goods for a week, then put them in air tight containers with bay leaves and when I have done this, I have never had bugs. My Aunt bakes sweet breads in her canning jars. she fills her round wide mouth jars half full with pumpkin bread batter, bakes it in the oven according to directions and takes it out quickly when done and screws the canning lid on and it seals.If it has risen above the top she slices the top off for sampling before she puts the lid on. This makes great gifts at Christmas. It actually shrinks in the jar and when cool can be dumped out and sliced

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  2. I had never heard of this before but will be trying it. Thank you for sharing. I hope you don't mind but I'm going to share your link on my facebook page. Thanks

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  3. Question: there is an image of a jar layered with different dried foods above. What are the items in the jar? I'm curious if one can make all in one meals with dry ingredients and oven can them together.

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    1. Lisa, I bet its soup mix, pasta, carrots, beans, etc. I love this idea.

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    2. It looks like a "Cookies in a Jar" mix to me.

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  4. WOW!! This is great to learn, as I buy my flour in 25# or bigger bags, along with oatmeal!! THANKS!!

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  5. What is the difference between oven canning and simply removing the air with a food saver attachment??

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    1. Probably has to do with heat killing any bugs or eggs. Not entirely sure.

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    2. The low heat of oven canning is enough to kill insect adults, larvae and eggs without damaging the protein and carbohydrates in the food.

      It also drives off the moisture, minimizing conditions for going stale.

      http://en.wikipedia.org/wiki/Dry_heat_sterilization It's not high enough to reliably kill molds and bacteria, but the dry environment will prevent them from growing.

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  6. i would think it is that all the bugs are killed, weevils etc, taking out the air doesn't do this as far as i know

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  7. Does this affect sprouting of beans and grains?

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    1. Yes. very few seeds will sprout after being baked at 200F for an hour.

      Don't do this to things you plan to sprout.

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  8. After you open the jar and use some of it, do you have to recan it in the oven?

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    1. If you need only part of the canned goods and there is still too much left over to use, then you need to be canning in a smaller jar. After you open preserved food it's safest to use all of it in a short period of time (just as you consume storebought foods within a couple weeks or a month after they are open). I'm not a canning expert but I've been taught do not recan...

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    2. I like the idea but glass does break. If a flood,earthquake or something similar happened then what? I am not saying not do it, just a thought.

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    3. Whenever canning/storing in an earthquake area, you would need to make sure that your storage unit was built to protect the jars from falling off. Put thin sheets of styrofoam between the rows of jars to keep them from clanking against each other. Also, make sure that your storage shelf unit is securely connected to studs in the walls.

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    4. You may also want to use an oxygen absorber in the jars, that way if you don't use the whole amount, the jar should re-seal with the absorbers in them!

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    5. you could save the boxes when you buy your cans they have seperators in them.

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    6. As far as the glass breaking, the best thing I have found for storing cans so they don't fall is egg crates. Nine quart jars exactly fit in one, and if you have a 12x12 piece of corkboard or styrofoam, you can place a layer of pint jars (10-12), and place the corkboard, and stack another layer. The crates stack on each other well, and they don't bump or break. I've moved them around and they've been through an earthquake with no problems. I label the crates and/or color code them with what food is in them to help with my sanity.

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  9. I'm guessing I would need to let them set in the oven a little longer if I pulled out my flour and other dry goods I keep in the freezer to oven can them. Think an extra 15 mins would suffice to get the temp right?

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  10. it does kill the beans too...so, they wont sprout...but wow, what a great idea.great.

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  11. Anon, using your foodsaver works just as well. And if you ARE dry canning you will be doing it in quart jars (or whatever size you choose) so the content will be used in your food rotation. Personally, until I loose power I would just as soon use my vacuum sealer and save the fuel. (I hate firing up my oven in the summer)

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  12. what about brown rice...do you know if it oven cans well. we are gluten free and this is an item we use alot.

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  13. 7/15/2012 I am new to the idea of oven canning. Does anyone know if the jars from store bought spagetti sauce can be used. Is the glass tempered enough to be safe for the oven? I usually use them for Jam with a parafin wax seal.

    Since I am asking, how about using the same jars in a hot water bath?
    Thanks

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    1. I have reused spaghetti sauce and jam jars from the store in hot water bath canning. I often sterilize them too by putting them in the oven at 200. Haven't had any problems with breaks/cracks or even with sealing when I reuse the lids. :)

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    2. Not a good idea to use used jars. They are thinner than canning jars and have already been heated. Danger of breaking. Also, it is not recommended anymore to use parafin wax seal. It creates mold. Just go without it.

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    3. I only use the ones that say Ball, Kerr or the Canadian brand (can't think of the name right now) on the bottom and have never had any trouble. I have been canning along with my mother for 40 years. Good luck and have fun!

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  14. Hey - this is NOT safe!! The heat can crack jars and this is not recommended by any jar manufacturer. Yes, this may have been "grandma's way" of doing things, but often her treasured, time-honored pressure canning recipes are not considered safe now due to what we know about pH and illnesses such as botulism. If you want to can dry items, get the foodsaver attachments that go over jar tops.

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    1. pressure cooking, if done correctly is perfectly safe.

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    2. I don't believe you can get botulism from dried goods. You can get it from canned vegetables and meats. If the dried goods didn't seal properly it wouldn't be any different then leaving it in an opened bag. Plus, you would still be cooking the ingredients after you opened it.

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    3. You CANNOT get botulism from dried goods. All that oven canning does is kill the little critters that are growing in your store bought dried goods (you know those little weevils that you sometimes find in your bag of flour, or rice, or cereal, or pasta? Guess what....they were there when you bought that product). Oven canning kills the eggs and bugs that are in your dried goods while allowing you to store your dried goods for longer.

      I have been oven canning for years and have never had a jar break (unless you count the one that I accidentally dropped spilling rice all over the floor. But I'm sure that doesn't count). Also, I have been pressure canning for years and I'm still kicking. Hopefully other people realize that what you commented is in fact a fallacy.

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    4. Then would you still need to use the Bay Leaves? I thought that's what the Bay Leaves were for, the weevils and the moisture thingies were what kept mold from growing on your dried goods. I'm new at this and just starting out.

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    5. I make Cakes in canning jars, baked at 350 degrees and they do not break. So 200 degrees is a peice of cake! ( pardon the pun )

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    6. I have baked gluten-free bread in canning jars for many years and seal the jars. I bake them at 350 and have never had a problem. When you boil jars or put them in the dishwasher it is hotter than 200. This does not sound unsafe to me. Eating bugs seems more unsafe! I just love this post.

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    7. Love this I will try it

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    8. Since boiling water is 212 degrees, I cannot fathom how 200 degrees would break a canning jar. Really people, if you don't know what you're talking about please don't post!

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  15. Alternative that I'm considering is putting dry goods in the oven then "canning" using the foodsaver vacuum thingamajig. That way the nasties are taken care of and the dry goods are...drier. :) Less chance of jars breaking, if that's the safety issue.

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  16. Why don't you use an oxygen absorber....it will remove all the oxygen from the bottle which kills any of the "pests" that might be in the product? Saves
    time and energy and turns the product into long term storage.

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  17. Just another option...
    For storage purposes, I put dried goods in clean 4 or 5 gallon buckets with diatomaceous earth (DE). With this method, you can (in theory) sprout your grains or beans 20+ years after sealing your bucket. The food remains alive with the food grade DE kills weevils and such. Storing things in large buckets is easier for us because we don't have a pantry. If you are interested, the following website is a great place to start. There are also several site where you look into the topic further.

    http://preparednesspro.wordpress.com/2009/10/01/diatomaceous-earth/

    Hope this helps!

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  18. I have given a try at oven canning (beans, various flours, rice & pasta) and have found that HALF of my jars have moisture in them!! The jars and lids were bone dry when I used them, as was the product. So why the moisture??? Someone said to leave the oven door cracked to allow moisture to escape, then put the lids on at the very end (previously I was putting them loosely on about 5 mins before I took them out) but there is STILL moisture in the jars!!! HELP!!!

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    1. Eventhough you state that all products used were "dry as a bone", something in the jar must have had at least 10% moisture. Foods containing more than 10% will cause "fogging" inside the jar. Only foods containing less than 10% should be used. Check the content information on the original packaging. Though this will not tell you
      the percentage of moisture, it could at least give you something to work with, or around. Remember, the higher the ingredient is listed in the list of ingredients, the more moisture contained in the product. Dry beans sold outside on very high humidity days could easily alter the moisture at least several percentage points. Pay close attention to the conditions around you(open air markets, farmers markets, etc.), when bying foods for dry canning. Packing an oxygen(moisture) absorber in each jar should also clear up the problem with moisture being left in the jars.

      Glad to find this site.

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    2. Thank you for the great information. I'm glad you found this site too!

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  19. I've missed how to sterlize the jars and lids?

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    1. You can bil them or the jars you can put in a dishwasher.

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  20. Does anybody know if you can can granola?

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  21. Thank you for your helpful info. Do you know if one can oven can powdered milk?
    Thanks,
    DeMarie

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    1. I watched a video on someone's oven canning experience...her powder milk actually burned and so did some dehydrated veggies...see used the same method as mentioned here...so I would be careful if attempting to can it this way...if anyone has had success with it..I would love to know as well!

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  22. When I do this, I turn the oven off after an hour or two and pull the rack out half way and loosely put the lids and rings on, slide everything back in and let them cool for a couple hours before putting them away.

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  23. Would there be any need to do this with coffee? Would oven canning keep it fresher? Or is the original packaging as good as it gets?
    Same with powdered milk?

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    1. While I haven't tried this method for anything yet (just read the article), I wouldn't think it would be a good idea for coffee since it has natural oils that would break down and your flavor would be altered. It might work with instant "freeze dried" coffees? Personally, I'm a coffee snob (*said with a smile*), and approach my elixir of life like a fresh produce. I get it fresh, getting enough for about a week, and use it quickly. I'm really excited to try this with other dry items, though.

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  24. This is just what I was looking for. I knew there had to be something like this that we could do. Thank you for sharing and thank your friend! I too would like to know about the powdered milk?

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  25. I am wondering about the 76 degree storage temp. If the ac is out here, it can get 117 degrees here in the summer. There are no basements. I do have a pier and beam foundation, and it is about 15 degrees cooler under there, but that is not going to suffice I think. How deep would I have to dig to get a storage facility to that temp? I know from going into caves, the temp under ground goes down, then starts rising again. Also, is vacuum canning ok for the sprouting items?

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  26. Oven Canning is not a safe way to store your dry goods, and I am not being a safety nazi. Why expose your dry goods to heat if you don't have to? Heat is one of the enemies of Food Storage - for good reason. Here is an even EASIER and safer method of dry canning.

    http://americanpreppersnetwork.com/2012/10/dry-canning-the-easy-way.html

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  27. I love this idea as I have tried to do basically the same thing with a vacuum sealer. Initially, I had a tight seal with the vacuum sealer but after a few weeks, many of the jars seals had loosened up and were no longer tight. I also had many jars that mice were able to get into so I don't think vacuum sealing is a very reliable method. I will give this one a try.

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  28. I did some research online and found this: http://www.pickyourown.org/cannersnotrecommended.htm
    Which states:
    Oven Canning Oven-canning is extremely hazardous. The oven canning method involves placing jars in an oven and heating. In oven canning, product temperatures never exceed the boiling point, and uniform heat penetration cannot be assured. It is, therefore, not considered safe to use for home canning. Because this process fails to destroy the many bacteria, including the spores of Clostridium botulinum, it can cause the food to become toxic during storage. Also, canning jars are not designed for intense dry heat and may explode resulting in serious cuts or burns. Of "oven canning", the USDA says:
    "This also is not 'canning'. There is not sufficient, research-based documentation to support that 'canning' any food in a dry oven as described on this web page or any page that proposes oven canning is even sufficient heating to destroy bacteria of concern, let alone enough to produce a proper seal with today's home canning lids. "

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    1. None of this applies to dry goods. You can not get botulism from dry goods. The above mentioned page and info is pertaining to "canning". That would be very dangerous of course. Dry goods done this way are simply to get rid of insects,eggs and larvae, as well as keep your dry goods for many years. The seals are not on them as with conventional canning, no pressure, no exploding. Your jars get much much hotter in a canner and when sterilized beforehand. I personally take EVERYTHING the FDA, USDA and anything any government agency says witha grain of salt. They are the ones that allow the nasty little critters and other toxins in our food to begin with.

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  29. How do you bake a cake in a canning jar? just wondering

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    1. I don't know but I have been gluten-free for 20 years..before commercial breads. I used to bake my bread in the jars so it would bake up to near the top, bring them out of the oven and seal up. I imagine cake would be the same way.

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  30. regarding the "anonymous" that talked about oven canning not killing bacteria, etc., this is DRY canning! They aren't trying to oven can fruits or veggies! Lighten up! I can't wait to try this, and I can all of our fruits, veggies, etc. already. It's hard to store enough pasta, beans, other assorted dry goods because of the bugs! I usually put all mixes, pasta, flour, etc., in the freezer for a few days and it seems to improve shelf life. I have pasta several years old that is still fresh, doing it this way.

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  31. Does one use "dry and room temp" lids when using the oven method? I didn't see a mention either way.

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  32. Interesting story..I really like your post..very well information shared about oven canning method..Thanks for sharing informative blog.I admire for your great efforts

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  33. Not sure if this was mentioned or not but I would imagine you could use solar ovens to get the job done. They can get up around 250 degrees. Someone commented towards the top how they don't like using the oven in the summer. Solar ovens are a wonderful free alternative that don't heat up your house.

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  34. Do you recomend using oxygen absoebants in dry goods to oven canning ?

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  35. I didn't understand why you can dry food, since i read that you may find bugs in it !!! I am horrified. This is a thing that can not happen in France, where food laws are very strict. And i'm so glad with it !

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    1. It is impossible to have no insect parts in your foods. This is a fact of life. Countries food laws limit the amount of insect parts that can be in each food type, and most prohibit live insects from being in food products (including the USA), but this would not apply to things like insect eggs as that would fall under a "part". Mostly you will only end up with live bugs after a period of storage - they can also (obviously) get into the food when it is stored depending on how you store it. This method of food storage simply ensures that any miniscule living organisms in your food have been killed, and also allows for longer storage without contamination (read : live bugs in it) :)

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  36. My water bath canners have a ring that you put the jars in and then lower them into the water and then back out again. Keeps them from banging around in there. Since it is wire, could you use that on top of a cookie sheet to help keep the jars from tipping over?

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  37. Love this article. . thanks- so glad and can't wait to try. I am going to repost it on Prep2Bless.com and on facebook if I may.
    Keep up the great work. .

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  38. When you say you can "dried" carrots, "dried" onions, etc, do you dry them out then can them or simply chop them into pieces and put into the jar?

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  39. I knew you could oven can pinto beans, rice and dried foods but I didn't know about oatmeal, flour and meal. Good to be reminded of such a lost art. Thanks, gonna can some beans and rice.

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  40. i never heared of canning this way dry goods. i know in germany they use this method for meat and other low acid food to preserve, but i will try it.

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  41. I have also had seafood and wild meat (made by a friend) who does oven canning - Delicious!

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  42. Replies
    1. I personally have never done sugar, you can try, but sugar is very sustainable just with a oxygen absorber.

      If you do try it please let us now how it goes :)

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  43. I found your article very interesting!! Thank You for your time letting us know about a different kind of way of preserving foods.

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    1. Thank you racknana, for taking the time to thank us :) Always a pleasure to have someone like yourself on board...

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  44. I really liked this article and I am excited to try this! You said that the grains and pastas and all of that stays good for 20-30 years but what about the carrots you talked about drying and canning do you know the shelf life of something that has been dehydrated and oven canned?

    Thank you so much for the great article!

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  45. Can you oven can sugar?
    Can you oven can cereals?

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    1. Well I guess you could, although both of those items store well as they are.

      If you get cereal or chips that need a little snap to them you can put them at a very low heat in a oven or toaster oven or in a dehydrator for a few minutes to get their crunch back...

      I just store my cereal as it comes packaged. If you want extra protection you can place a few boxes in a large plastic bag take out what air you can and tie it up... Just don't tear or get any holes in the bag.

      Rebecca :)

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    2. I know that when canning meat or veggies, the ring is to be removed because it can rust and then cause food spoilage.
      When canning dry foods, do you leave the rings on or remove them?

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    3. I leave mine on, there is no water bath involved so I am guessing that rust won't be a problem, Especially if they are stored in a dry cool place.

      Please if any of you have rust with dry canning please let us know...

      Thanks for the very good question :)
      Rebecca

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  46. first time I have ever heard of oven canning...what a great idea. I love the idea of getting a longer shelf life out of our common staple food. I am going to repost on http://www.prepare-to-survive.com

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    1. Glad you like it. Please feel free to share this on your site :)SRN

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  47. Wow thanks for sharing. I had never heard of this.

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  48. I just found this out after canning for more than 30+/- years. I am very impressed! It work so well I am freeing up my valuable freezer space. Drying my frozen veges and will be oven canning dry soup/meal mixes. No need to drag out my 20# pressure cooker. Anyone who hasn't tried this method needs to give it a shot. I have to admit I was skeptical at first but I'm a beliver now!

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  49. Thanks so much for all the info. Can't wait to do this.

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  50. Can you oven can self rising flour or does it have to be plain flour ????

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  51. How do I dry the veggies and such so that I can oven can them?

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    1. Hey Tina, Dehydrating is what I do.... There are a few ways and methods to do that. I have a full article on dehydrating on this sight.... Enjoy and happy Storing. :)

      Don't forget to share any good advice you may have for us when you finish!

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  52. do you still have to add oxygen absorbers? if so how much?

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    1. No you don't need them. It wouldn't hurt it's just extra protection, maybe a little over kill, but some people think better to have the extra...

      Glad to have you visit us :) SRN

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  53. Great article and very informative. Sharing to my blog for more to see!

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    1. Glad you enjoyed and happy to have you sharing it! Thanks :) SRN

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  54. I am really excited to try this!! Can you oven can sugar? Has anyone tried this?

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  55. Very interesting article. Just curious, wouldn't freezing for a couple of days kill all of the little buggers?

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  56. I oven canned my first batch yesterday. All pasta. I canned about 18 quart size jars. Only one jar had moisture in it afterwards, so I'm using that one first. The reason there is moisture, I'm sure, is because I boiled the new lids prior to placing them on the hot cans, and forgot to wipe all the boiled water off. (I did give them a vigorous shake, but was worried about papertowel lint, so I didn't wipe them). Now one jar has moisture. Will be wiping them from now on. Boiling lids makes the seal pliable, so that's my choice, and it works fine to me. I'll be unscrewing the rings shortly to make sure they all sealed, and any that didn't seal overnight will be used first.

    Next step today: oven can 20lbs. of granulated sugar, 10lbs. of powder sugar, and 10 lbs. of brown sugar. We'll see if it works well or not. I'm just hoping the heat doesn't "melt" the sugar, and give me caramel.....I'll keep you all posted in a few hours if that is the case.

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  57. I did the first batch ever of oven canning for our home yesterday. All pasta. It was a success. No problems, but I did notice on one of the jars after lidding, that there was moisture in the jar. This is probably because I boil the lids prior to lidding, and was fearful of paper towel lint getting on the food side of lid, so I just shook them, and did not wipe them dry. Next time, I'll wipe them. Also, should tell everyone, my oven's lowest temperature is 260 degrees F., not 200, so I am doing all my oven canning at 260 for 65 minutes. (since I was not preheating oven either). There are no glass problems. I'm not using typical canning jars either, just old mayonnaise jars because of the pint size, free, and fit wide mouth rings and lids. Like I said, the first batch yesterday was a success. Today, I'm doing more pasta that I didn't finish yesterday, a quart size jar of FIRMLY PACKED brown sugar (I packed the entire 2 lb. bag into one jar!) and a pint size jar of FIRMLY PACKED powdered sugar. These were firmly packed both, with a pastry dowel, so I could press them very firm into the jars. No cracking or breaking so far. They are in the oven now, and will update/reply to this message once they come out with the "sugar results". Then we will all know if you can oven can sugar or not. :)

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  58. GOOD NEWS EVERYONE! Brown sugar and powdered sugar oven pack GREAT! I just got one jar of each out of the oven, lidded them, and ringed them. In an hour I'll take the rings off, and store perfectly canned sugar on my shelf now! NO MELTING! And this was done in a 260 degree oven, for 65 minutes. No broken jars. Still haven't tried regular granulated sugar - that's next. I just have to go wash and sterilize more jars before I'm ready for the next batch to go in the oven.

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  59. UPDATE: Went to unscrew the rings and put the jars on the storage shelf - there is moisture in every jar! This is WITHOUT boiling the lids. So, maybe this oven canning bit should be done on a day when it is not so cold so there is no condensation.....Not sure what went wrong this batch, but sugars jars are both moisture free, and stored perfectly. VERY happy about that!

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  60. My mother-in-law did some oven canning, and one of the things she put up were walnuts (they had 4 walnut trees.) I had occasion to open one of her 10 year old jars of walnuts and they were crisp and delicious. I know you said that walnuts would go rancid, but I didn't smell or taste anything off. I did notice they were more like toasted walnuts- maybe her oven was hotter than 200 degrees?

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  61. Can you can sugar?

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  62. This is my very first attempt at canning anything and I loved your method, so I thought I'd try it. First, I washed my jars really well and stuck them in the oven on the "warm" setting to get them good and dried out. I bought dried beans of different varieties and had them at 200 degrees for an hour and a half, and then took them out one by one and did exactly as prescribed: slightly damp towel around the top and screwed down tight. They all sealed (YAY!!), BUT I've noticed condensation now building up as they are cooling down on the inside of the jars. I don't think it's supposed to do that . . . and I'm concerned about the safety of the food inside. Any idea as to what I did wrong? Any idea as to what I can do to correct it? Thank you SO much in advance!! :-)

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    Replies
    1. Condensation means moister, My thought is they did not go long enough and you may need to turn your oven from 200 let say to 225.

      Do you have a oven themoter so that you can check the true temperature of your oven at 200?

      I would open the jars with condensation wipe them put them back in the ovenend for a longer period of time. I think most importantly would be to make sure your oven was between 200 and 225- degrees.

      Let us know after redoing it and checking your oven temperature how they come out.

      Thank you :)

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  63. I have been oven canning my dry goods for a few years now. One difference is I leave my jars in there for 90 minutes not 60 at 225. I have never had moisture problems so maybe the key to moisture is longer time and higher temp.

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