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Oven Canning Recipe

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This recipe for Oven Canning, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Roth
Added: Thursday, June 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
This method of canning is great for tomato juice, crushed or diced tomatoes whole tomatoes, and spaghetti sauce
Blanch and peel tomatoes.

Pour or pack ingredients into clean jars.

Directions:
Directions:
Boil the flats. Put flats and rings on jars. Place a tray in a 225 oven. Space jars on tray so they do not touch. Leave in oven for 1 hour and 20 minutes. Shut off oven and open door. You will hear the lids popping as they cool. It is best if you leave the jars in oven all night to cool remove and check lids for seal. This is a much safer way to process can goods then a pressure cooker.

Personal Notes:
Personal Notes:
I don't use this method a lot, I usually use a hot water bath. This is a good way to do it too and it does work well.

 

 

 

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