Years ago Rod's mom taught me the oven canning method for applesauce. It has worked amazingly well. Canning in the oven is so simple....
We got 5 baskets on Thursday. Clay did his thing, i did mine.
Maredith came and helped me make it today, which was wonderful!!
After cutting, cooking, and straining the apples, put the sauce in jars and place in the oven at 325 for 15-20 minutes. Our sauce was cooled slightly by the time they made it to the oven, so the timing took 20 minutes in the oven for us. The only way to really tell it's done, is that the sauce 'lifts' or gets bubbles at the bottom of the jar. if you look for that and don't see it, i think your fine as long as it's been in for 20 minutes.
I recommend this way for canning applesauce! i hope to do several more baskets this month. Sharon- i didn't forget our plans..soon!!
4 comments:
I am wanting to do this this weekend. Please can you tell me how step by step. This is what I have researched. Put the jars in the oven to warm up. Add sauce and put back in for twenty minutes. Would it be possible to confirm temperatures and your process as some sites say only screw them tight out of the oven some day before some day 375 some say 220. If your method works please share as I am totally a newbie and have hundreds of apples waiting to be sauced. Thank you so much.
Hi- I just stumbled onto your site. Your jars of applesauce look beautiful, but this method of canning in the oven is unsafe for any food! I am a Nutrition and Health Specialist for Iowa State University Extension Service. The dry heat in an oven does not penetrate deeply into the food in the jars, plus jars have the potential of exploding. A sealed jar is not necessarily a safe jar. The food has the potential of being contaminated with Clostridium Botulinum bacteria because of not being heat-treated properly. Please go to our website for more information on safe home food preservation: http://www.extension.iastate.edu/humansciences/preserve-resources OR contact the land-grant university because we have a presence in every state. Cindy Baumgartner
If the food is already heated before being placed in the jars for canning does that not kill any active bacteria then putting the food into a 220 degree jar to be heated for another 20 mins. Should really be quite sufficient to kill any bacteria especially because the food has already been brought to a boil? No?
If the food is already heated before being placed in the jars for canning does that not kill any active bacteria then putting the food into a 220 degree jar to be heated for another 20 mins. Should really be quite sufficient to kill any bacteria especially because the food has already been brought to a boil? No?
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