Post by solargeek1 on Nov 9, 2012 23:14:38 GMT -7
No please DON'T DO THIS! I already typed this once and it disappeared and I am trying to find again all the sites for you.
Botulism and Listeria, both killers, are the results of not pressure canning ANY meats. Oven canning is never safe but especially with foods needing the pressure from the steam to raise the meat's internal temp and keep it there. Just because your oven says 250F, does NOT mean the meat is at 250 in its interior.
Ok here are some of what I found
www.brighthub.com/environment/green-living/articles/56287.aspx
"Oven canning is considered dangerous by food preservation experts. Only water bath canning and pressure canning are recommended for home food preservation. According to the Agricultural Extension Service of the University of Tennessee, oven canning is "unsafe even for acid foods, because the temperature of the food never becomes hot enough to destroy food-spoilage organisms. Since the oven is not a pressure chamber (such as a pressure canner), food inside a canning jar in the oven can be heated no higher than the boiling point of water (212 degrees Fahrenheit at sea level), regardless of how high the air temperature is inside the oven. This is a basic law of physics."
This one is excellent on debunking many canning myths.
pickyourown.org/cannersnotrecommended.htm
And Jackie Clay, the best ever says it clearly.
www.backwoodshome.com/articles2/clay105.html
"Because meat is a low-acid food, it must be processed in a pressure canner. This allows the meat to be heated at a temperature higher than boiling, which kills the dangerous bacteria that could cause food poisoning or illness. In a pressure canner, the steam causes the internal temperature to rise to 240° F, which is a safe temperature to process low acid food. A simple boiling water bath canner only heats the food to boiling, which is 180° F. This does not allow the food to reach a high enough temperature to kill possible bacteria, no matter how long you process the food.
Yes, in the "old days" people did can meat in a boiling water bath for 3 hours, but this was NEVER SAFE and people always risked food poisoning by doing this. You must use a pressure canner to home can meat."
Please delete this thread. This is so very dangerous and will show up on searches.
Botulism and Listeria, both killers, are the results of not pressure canning ANY meats. Oven canning is never safe but especially with foods needing the pressure from the steam to raise the meat's internal temp and keep it there. Just because your oven says 250F, does NOT mean the meat is at 250 in its interior.
Ok here are some of what I found
www.brighthub.com/environment/green-living/articles/56287.aspx
"Oven canning is considered dangerous by food preservation experts. Only water bath canning and pressure canning are recommended for home food preservation. According to the Agricultural Extension Service of the University of Tennessee, oven canning is "unsafe even for acid foods, because the temperature of the food never becomes hot enough to destroy food-spoilage organisms. Since the oven is not a pressure chamber (such as a pressure canner), food inside a canning jar in the oven can be heated no higher than the boiling point of water (212 degrees Fahrenheit at sea level), regardless of how high the air temperature is inside the oven. This is a basic law of physics."
This one is excellent on debunking many canning myths.
pickyourown.org/cannersnotrecommended.htm
And Jackie Clay, the best ever says it clearly.
www.backwoodshome.com/articles2/clay105.html
"Because meat is a low-acid food, it must be processed in a pressure canner. This allows the meat to be heated at a temperature higher than boiling, which kills the dangerous bacteria that could cause food poisoning or illness. In a pressure canner, the steam causes the internal temperature to rise to 240° F, which is a safe temperature to process low acid food. A simple boiling water bath canner only heats the food to boiling, which is 180° F. This does not allow the food to reach a high enough temperature to kill possible bacteria, no matter how long you process the food.
Yes, in the "old days" people did can meat in a boiling water bath for 3 hours, but this was NEVER SAFE and people always risked food poisoning by doing this. You must use a pressure canner to home can meat."
Please delete this thread. This is so very dangerous and will show up on searches.