We froze most of our victory garden produce this year, or traded with the neighbors in exchange for cherries but I'm hoping to can a bunch of things next year. Last year, we didn't have a garden so I bought some fruit and veggies from the local farmers market and made pickles, jam and canned fire roasted tomatoes using the water bath method, which worked out beautifully. Read about last year's canning adventures
Today I thought I'd share some controversy from the 1920s housewife- canning food in the oven! Although it's interesting to see how people lived back then, I'm happy to live in a modern world with safer food preservation developments...but I hope you enjoy these anyway!
The National Center for Home Food Preservation does not recommend oven canning. They say, "temperature will vary according to the accuracy of oven regulators and circulation of heat. Dry heat is very slow in penetrating into jars of food. Also, jars explode easily in the oven."
Read more about modern use of oven canning at:
What Julia Ate
Hillbilly Housewife
Homegrown.org
Have you ever canned your own food?
Well, I haven't actually canned, per say, but I did make 2 kinds of jam a couple of years ago - strawberry and blueberry...Oh, silly me, I did can some homegrown rhubarb! Well, technically it was stewed, but I'm hoping that counts *lol*
ReplyDeleteSilly me again - I meant to comment as well that I'm LOVING the outfits in those illustrations - fantastic! :)
DeleteI love canning! Every year my mom and aunt would get together and can jam for Christmas gifts. They taught my sisters, cousins and I and we carry on the tradition. We use the water bath method. I do hate working around all the boiling water, but it is the best way. I wish it could be as easy as putting it in the oven!
ReplyDeleteI grew up helping my mother can veggies from my grandmother's huge garden. It was mostly green beans and tomatoes, but then we always froze yummy creamed corn. I still love corn that way now. Now we have our own garden. Two years ago, my husband built me 13 raised boxes, 4'x16'. And I love them. I've made pickle relish, bread and butter pickles, dill pickles, stewed tomatoes, pickled peppers, Blackberry jam, and wild grape jelly. I'm learning more every year. Such a great money saver, and we know what is in our food.
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