With many years of canning behind us, Mom and I use a relatively new
method called oven canning, in case you're interested.
THIS ONLY WORKS FOR HIGH ACID FOODS, and apple and pear fall into this
Place filled (leaving proper space at top) and sealed jars into cold
oven. Set it for 225 degrees and a timer for 90 minutes. When the
timer goes off, LEAVE THE DOOR CLOSED UNTIL IT IS COMPLETELY COOLED
DOWN. We usually just put the jars in after supper, and leave the door
closed til morning. (Be sure to leave a note or indication to yourself
that you have something in the oven, so that you remove the jars in the
morning, before you decide to preheat the oven for something! and find
that you've unsealed your jars.) This method accomplishes the same as a
water-bath stove-top method.
: 90 minutes. Pints: 80 minutes.
When sealing the jars, make sure the rim is perfectly clean and free of
Friday, October 10, 2008
Since We're Talking About Canning Already...
I thought I'd share this tip that a good friend of mine just sent me - sounds like a perfect fit here!