We froze most of our victory garden produce this year, or traded with the neighbors in exchange for cherries but I'm hoping to can a bunch of things next year. Last year, we didn't have a garden so I bought some fruit and veggies from the local farmers market and made pickles, jam and canned fire roasted tomatoes using the water bath method, which worked out beautifully. Read about last year's canning adventures
Today I thought I'd share some controversy from the 1920s housewife- canning food in the oven! Although it's interesting to see how people lived back then, I'm happy to live in a modern world with safer food preservation developments...but I hope you enjoy these anyway!
The National Center for Home Food Preservation does not recommend oven canning. They say, "temperature will vary according to the accuracy of oven regulators and circulation of heat. Dry heat is very slow in penetrating into jars of food. Also, jars explode easily in the oven."
Read more about modern use of oven canning at:
What Julia Ate
A Working Pantry also discusses oven canning to preserve bulk dry foods such as grains, herbs and dehydrated foods.
Have you ever canned your own food?