Oven canning, a controversial food preservation method, uses low oven heat to process and seal jars of fruits, vegetables, and grains. It is not recommended by food safety experts due to temperature accuracy and a higher likelihood of contamination or spoilage. Dry canning, where cans of prepared foods are placed in a heated oven, is the most criticized method. The process can lead to contamination and even explosions. Water-based oven canning is a safer alternative, but still less accurate than the traditional water bath canning method.
Oven canning is a controversial food preservation method that uses low oven heat to process and seal jars of fruits, vegetables, and sometimes grains. It is generally not recommended by food safety experts for several reasons, including temperature accuracy and a higher likelihood of contamination or spoilage. The process often involves a lot of guesswork or past experience. Reading up on the various methods and processes, as well as understanding the key risks and expert recommendations, is essential before you get started.
Oven “dry” canning
When people talk about oven canning, they’re often referring to “dry canning,” where cans of prepared foods are placed in a heated oven and left to work for a set amount of time. This method is quite controversial in the food community and is often harshly criticized as unsafe and unsafe.
The theory behind dry canning is that cooks are able to kill any bacteria in food by slowly heating the food in glass jars. The oven is usually heated to about 200°F (93°C) and the jars placed on the oven shelves and allowed to heat for 30 minutes to an hour. When the jars “pop,” which is when their seals depress, they are believed to be sealed from contaminants and can in theory be stored at room temperature for several years.
Food Safety Concerns with Dry Canning
Contamination is the main fear when it comes to dry canning. In order for food to be shelf stable, it must be heated to a hot enough temperature to kill any latent bacteria in the food. The premise behind dry canning is usually sound, as a 200°F oven is usually hot enough to be considered sterile. Not all oven thermometers are accurate, however, and it can be difficult for home cooks to know if the outside temperature is actually penetrating the pots.
It is not possible for cooks to test the internal temperature of the jar without removing the lids and compromising the food. Any bacteria that remains in sealed jars can grow into toxins over time, which can cause severe food poisoning once the contents are consumed. Sometimes spoiled food looks discolored or tastes off, but not always.
Risk of explosion
A more immediate danger of oven canning is explosion. Canning jars are not designed to be exposed to prolonged dry heat and have been known to crack or even shatter during processing. At best, this creates a huge mess; at worst, it can lead to severe burns, cuts, and infection.
Water based oven canning
Some of the downsides of dry preserves can be avoided by using water. According to this process, the jars are placed in a pan of water inside the kiln rather than just standing on their own on shelves. This method is very similar to water bath canning, and while still controversial, tends to have fewer safety concerns.
The traditional “water bath” canning method involves bringing a large pot of water to a boil on the stove, then submerging the unopened cans for a set amount of time. Boiling water creates both heat and pressure which sterilizes the food and forms a vacuum seal.
Setting jars in a similar water bath in the oven can achieve similar results and often use less energy. Pots don’t always have to be submerged, as the heat from the kiln combined with the steam from the water can produce a powerful seal in a short amount of time. However, the practice is widely criticized as being much less accurate than the standard water bath method, and home cannons are advised to carefully weigh the risks against the perceived convenience when choosing one method over another.
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