Learned a new canning method

16 years ago

A eldely neighbor say that she cold packs her tomatoes in glass jars,then places them in a 9x13 pan in the oven at 275 F for 1 hour turn off the oven and leave them overnight.

I had to give up canning tomatoes because I could no longer lift the pans of water, sounds like I can can-up some tomatoes.

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Comments (13)

readinglady
16 years ago
I'm sorry, but this method poses safety challenges and is not recommended. One of the (several) issues with this method is that oven temperatures are unreliable. The other issue is that heat penetration with dry heat is not comparable to heat penetration by water (boiling water bath) or steam (pressure canner). Leaving tomatoes in the oven overnight further increases the risk because warm temperatures encourage the growth of nasty micro-organisms.

Lastly, there is a risk of jars cracking or bursting. Canning jars are not designed for oven heat and the manufacturers accept no liability for this use.

Carol
hawk307
16 years ago
Sweetthing:
Reading Lady beat me to it. I'll second her thoughts.
Pretty much Common Sense thoughts.
lou
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annie1992
16 years ago
I agree, this is a bad idea and certainly not one that's recommended, for all the reasons Carol pointed out.

A lot of people are still using old and outdated techniques which are not widely recognized as safe ways to preserve food.

Annie
shellm
16 years ago
I have never canned anything in my life and it sounded like a train wreck to me.

Shelley
Marilyn Sue
16 years ago
Yes, this is a very old method and is no longer advised. I even have an old oven canner that was my Grandma's and I will soon be 75. I have never used it for canning, but it comes apart and has two very nice big aluminum baking pans. No do not can in the oven.

Sue
christine
16 years ago
I was just reading my Ball Blue Book the other day and this was one of the methods specifically mentioned as unsafe.

Where there is a will there is a way, though! I am thinking you could fill and empty (once cooled) the canning pan cup by cup if you really wanted to can something and can't lift the full pan. Maybe? :)
prairie_love
16 years ago
You know, more and more people are starting to can but don't necessarily know how and often are afraid to begin. I wonder if you could find someone (maybe some young newly married person) who is interested in learning to can. She could come to your home and learn from you while she does the lifting. You share the canned products.

Just an idea.
readinglady
16 years ago
The NCHFP offers a free online self-paced course in food preservation. Even for those who've canned in the past, it's a good refresher.

Unfortunately, they're changing their technology, so the course may not be available to new entrants until January. But it's worth bookmarking for the new year. It would be a great way to prepare for canning season.

Just scroll down the page.

Carol

Here is a link that might be useful: NCHFP Home Canning Course
jude31
16 years ago
I have been using a large stockpot for stacking the samll jars for BWB canning and it does hold a lot of water which I obviously need. I let it cool some after taking the jars out and then use a small sauce pan to "bail out" the water until it gets to the point I can handle it. works great!

jude
lindac
16 years ago
At one time I "collected" old canning and preserving jars.
I have several stoneware crocks holding about a quart, with an indented area in the top which held a little tin cap and either wax or tallow was poured in that channel to seal the lid.
And another type was stoneware with a bail the closed over a lid made from the same stoneware. Don't know if they used a rubber gasket with them or not.
And my grandmother used those zinc lids with the jar rubbers.
She "put up" lots of fruits and pickles and tomatoes and beans....my mother would never allow me to eat any of her home canned beans!
It's a wonder we survived at all!
I use a 2 cup Pyrex cup to bail out my huge stock pot. Works for soup or for canning water!
Linda C
annie1992
16 years ago
LindaC, I have a nice collection of old canning jars, Elery tells me I'm the only person I know who would have those, LOL.

I have some old Atlas and Sterling, a few of the "bicentennial) Ball jars, some limited edition jars with flowers on them, old LongLife and Mason. Plus I keep all my dried goods like beans, peas, lentils, nuts in the old blue Ball Jars with the zinc lids, they keep me from spilling half a bag of rice or beans into the pantry.

So, I keep the old jars but I update my canning techniques as new testing is done. I can cook on a woodstove too, Grandma did, but I choose not to, just as I choose not to use the old and less safe canning techniques.

Annie
hawk307
16 years ago
Annie:
Were they Mason jars with the Wire that snapped up, to hold the lid on ???

A few years back I gave away about 50 of them, when my Mom moved in with me.
Because it was a pita to grow Vegetables here. ( animals )

Matbe I should have kept them. ???
Lou
annie1992
16 years ago
Lou, some are the old wire bale jars but most are just the "lid and ring" type. They're just small upstart companies or limited edition jars that are different and aren't made any more.

Yes, you should have kept the old jars, I guess they're selling pretty well to collectors, so it's not just me.

And they make pretty good canisters for all kinds of stuff that I would spill if I kept part of a box or bag...

Annie

Learned a new canning method

Comments (13)

readinglady

hawk307

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