A few years back, I learned how to make traditional Italian tomato source from 92 years old Italian neighbour of mine. She also taught me a simple way to can the sauce with using an oven. Now around this time of the year, we make a pot full of tomato source from our own garden tomatoes and canning them for the winter. Today I am going to share you this simple and easy canning method. I found this method to be much safer and much easier then using boiling water.
Hope you can start enjoying the local food all year by canning by your own!
What you need:
- Clean glass jars and lids
- Oven, preheat at 200F
- Cooking gloves
- Things to be canned (has to be still hot)
- In a preheated oven, place empty, clean glass jars (without lids) for 20-30 minutes. Check the jars, in a beginning the jar may fog a bit, but as you continue heat them up, it will become all clear, and when it is all clear, then it is ready to use.
- Take out a jar with cooking glove on, and put the things you want to can inside the jar and close the lid tightly. Put back the jar in the oven (temperature is still at 200F)
- When you finish canning all of the jars and put them back inside the oven, turn the oven to “OFF”. Let it cool by itself for a several hours (or over night). Because of this temperature change, it creates a vacuum, and lids are now tightly sealed.
- Label them with contents, dates it was made etc and keep them in cooler place until you use them!
Oven heat (dry heat) can be also used as a sterilization for the glass wear. To kill the most resistant organisms, make sure to heat the glasses for 60 min.
Note: you do not need to use a canning method for fermented food.