Oven Canning

For those who are new to food preservation, I want to offer this.

WARNING:  This method is not to be used to replace pressure canning, only hot water bath.

So, we're talking tomatoes, salsa, some pickles, some fruit preservation.  Basically foods that are more acidic do not require the intensity of pressure canning.

Sterilize jars and lids before filling.  Fill to 1 inch from top, as you would for hot water bath method.  Place jars in oven directly on rack.  Do not place on pans.  Heat oven to 250°.  When temperature is reached "bake" for 1 hour 30 minutes.  Turn oven off and allow jars to cool before removing them.

I've used this method at night after chores when it's cooler.  Leaves the top of the stove free for fixing dinner.  When the timer buzzes, I just turn the oven off and head to bed.  No big pan of water to pour out, and I get up to a tidy kitchen.  Take the cooled, sealed jars out of the oven the next morning while enjoying a cup of coffee.