Canning Methods

It's that time of year again to start thinking about canning.  What a wonderful way to enjoy the taste and quality of fresh produce all year long!  Last year, my partner and I canned 12 quarts of tomato sauce that we thoroughly enjoyed all year long....especially in February!  We tried a new way of canning (new to us) that a friend told us about.  You put the jars in the oven. It worked great.  Here's how it goes:

1. Preheat oven to 325 degrees

2.  Wash jars and lids in hot soapy water

3.  Cook tomatoes, bring them to a boil and cook until sauce like.  (Please see link to USDA canning guidelines to find/request information about exact boiling time.)

4. LET SAUCE COOL BEFORE FILLING JARS!  Sauce that is too hot all at once can make the jar explode.

5. Fill jars.  Leave some head room

6.  Screw lids on tight.

7. Place jars on cooking sheet.  Make sure they are not touching.

8. Quarts cook for 30 minutes.  Pints cook for 20 minutes. Should see bubbles on top at the end.

9. Turn off the oven.  Keep Door closed.

10. Leave jars in oven overnight. Lids should seal. 

11. Store in a cool, dry place away from sunlight. 

I am attaching a link to the USDA Complete Guide to Home Cannning for 2009. It is full of information!  It includes guidelines for freezing, drying, curing and smoking, making jam and jelly, fermenting, pickling, and storing.  It also includes seasonal tips and frequently asked questions.  Enjoy!

 http://www.uga.edu/nchfp/publications/publications_usda.html