Canning - How to jar sauce in the oven
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- Опубликовано: 11 сен 2024
- In this video I want to share another jarring or canning option which is very practical and can be done using your oven! I love this option and is the preferred method of jarring in our home. I hope you guys enjoy the video and find it useful!
For more new videos in English check out / mexmundokitchen
Printable recipes on: www.mexmundo.com
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Soooo sorry for the "thongs" jajajajaja I will have to write down on a black board Tongs Tongs Tongs!!
My wife always wears a thong when using her tongs
Thank you for that very informative video, your family must really love you for all of that work. Stay blessed 😁😁😁
I tried this method for the first time for my chili sauce..... I follow the instructions to the letter and it worked extremely well. Some jars were sealed before they came out of the oven and the rest sealed after.
The one thing I noticed was even though I tightened the jars before they went in the oven after I took them out they had loosened a bit, so l I tightened them up abit again before I flipped them over and back again.
Love this method.
She is canning a high acid food. It does not require pressure canning. If you adjust the ph of your food to the correct ph for preservation you can water bath or oven jar as she refers.
Great idea. Oven method. Had to subscribe. Im guessing tom. Sauce would be the same , but with lemon j. in oven …TFS. Hugs. ❤️🇨🇦
What is the shelf life on the oven canned sauces?
Love the jars and also love tomatillos
😲👏💃🏻thank you for sharing!💫
Thanks. Just wonder if I can invert quart jars
I really enjoyed your video. I can’t seem to find the link to your earlier video on the pot method. I went to your channel and looked under videos. I would be great full if you could post the link. Thanks so much.
Hi Selina, the link to the pot version is the following: ruclips.net/video/izLSVggBt_k/видео.html
Newer videos you can also find in our new channel, which only has English videos: ruclips.net/user/MexMundoKitchen
@@MexMundo thank you. I made cranberry preserve using the oven method. All went perfect.
Hi, where do you get that type of jars and lids?
Thanks...love your content...
Hi George! I bought them in Migros, my local supermarket. They sell these buckets which are full of jars and it is very practical to store them in our cellar like that :)
You can also find good jars on amazon.
Do you know the brand name of the jars and lids? I’m trying to find jars and lids that aren’t ball or Kerr
how come so many people say not to oven liquids? I want to oven can broth because I don't have a pressure cooker.. Can the jars take 250f degrees after being sealed?
The cans can take 250F. People ofen oppose the oven version as the heat in many ovens does not spread as evenly as in a pan filled with water. The trick in the oven is to add water so the oven steams up and evenly spreads the heat around the jars. Like that the content heats up evenly and the jars seal well.
@@MexMundo thanks for the reply! I did a bit of my own research and brainstorming. I tried to can broth in the oven, and they got to about 240 degrees before the pressure was too great and they started to boil in the jars and leak a bit. So still didn't get to 250 to kill botulism spores. Liquids need the external pressure of the pressure canner to keep from liquid from being able to escape the jars, regular atmospheric pressure isn't enough to contain the and match the pressure inside the jars.
@@bridgesgijsbers6349 we get good results with canning in our oven but the pressure cooker or canning in water is supported by more people than the oven canning. Since our oven has a steam function the heat spreads very evenly in the oven. Inside the jars the liquid also boils for us but usually nothing comes out but we try to seal the jars very well. Hope you find a method which works well for you so that you jar the broth. If you have freezer space you can also freeze the broth. Chicken broth we often freeze as it won't be frozen for too long as many of the dishes we make we need broth.
@@bridgesgijsbers6349, “Despite its extreme potency, botulinum toxin is easily destroyed. Heating to an internal temperature of 85°C (185° F) for at least 5 minutes will decontaminate affected food or drink.” emergency.cdc.gov/agent/Botulism/clinicians/control.asp
Water boils at 212° F
Apparently, you’re better suited AWAY from any ovens, canning projects & attempts at any applicable basic maths & physics all by yourself.
You didn’t do so well at disguising your critical BS as legitimate RUclips comments, either. But at least you could spell, for the most part. ;)
Just wondering about the pressure build up in the jam jars and the danger of lids coming undone while putting them upside down . Is this a necessary step or for safety can this step be omitted and the jars left to cool down in the oven ? Does any one have an answer?
May i know why we need to bottling the jars in oven ? thank you
How do I get video #1 to watch first
Hi Gloria! Well one way is clicking on the playlist option. We have several playlists. In the one called English recipes, is where you would find this video along with any other ones which have been made in english. But I will put the link of the first video here so you can find it faster! Thank you for watching!!
ruclips.net/video/izLSVggBt_k/видео.html
Tongs
lol, this makes me laugh, but somehow I didnt notice until after my mistake. Living in a home where multiple languages are spoken, I sometimes have my language screwups, hahaha. Hope it made you giggle ;)