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Meat Canning Question
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woodywoodduck View Drop Down
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Joined: 15 September 2010
Location: Harrisburg PA
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    Posted: 11 October 2011 at 19:34
Has anyone ever heard of "Oven Canning"Confused of Meats in Ball Glass Canning Jars?
 
 
I had a Lady last year when I told her that I wanted to can Deer Meat, that she takes deer meat and packs it  real tight into Quart Glass Ball Canning Jars and adds maybe a teaspoon of Kosher Salt and then cranks the lid on the jars real tight and sits them on a Cookie Sheet and into the Oven set at 350 for about 4 hours...
 
She told me it is like boiling or pressure canning them and the meat comes out much better! 
 
I have never heard of this!
 
I would love to can deer meat, I have had it before that my 2 sisters make, they do the Boil Bath to can their deer meat..... take the lid off a jar, sit the jar in a pot of water and let the water boil to heat the meat up in the jar, while that is heating up, cook up any kind of pasta noodles you like, when the noodles are done and the meat is heated up, pour the meat and it's juices over the noodles and enjoy.. it is Out of this Word GREAT!!!
 
But I'm a little Scared of taking RED Meat of any kind and packing it into jars then boiling it to cook it and seal...IF I had a pressure canner, I'd do it and feel safer!
 
But this subject that lady had told me last year of "Oven Canning" Just REALLY Seems WRONG and seems it would not do what is needed to be done..seems to me that the heat of the oven would melt the rubber seal on the lids and the jars would never seal and also seems to me that some how the meat just would not cook up correctly like boiling or pressure canning! 
 
 
Has anyone else heard of "Oven Canning" of Meats or Anything else??  Confused
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2011 at 20:03
hey, mark - i think i've heard of "oven canning" somewhere, but am not sure where. not sure how viable it is as a method, or how reliable or safe. i'll see what i can find out.
 
for now, you might want to try this recipe from the hunting and fishing library. it's one i've been wanting to try - even bought a pressure cooker to try it, but i've never had the guts to try!
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 October 2011 at 08:52
hey, mark - i loooked in my "modern" ball blue book, and also in my "old school" kerr book (the ones with the awesome, old-fashioned colour photos and good old-time wisdom - ball had them too!) and neither the new nor the old mentioned a method like what you described.  will keep checking....
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 October 2011 at 12:20

Hey, Mark - I found this in reference to "oven canning" at www.pickyourown.org:

Quote Is it safe to process food in the oven?
 
No. This can be dangerous because the 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.
 
(more)
 
Oven Canning Oven-canning is extremely hazardous. The oven canning method involves placing jars in an oven and heating. In oven canning, product temperatures never exceed the boiling point, and uniform heat penetration cannot be assured. It is, therefore, not considered safe to use for home canning.  Because this process fails to destroy the many bacteria, including the spores of Clostridium botulinum, it can cause the food to become toxic during storage. Also, canning jars are not designed for intense dry heat and may explode resulting in serious cuts or burns. Of "oven canning", the USDA says:

"This also is not 'canning'. There is not sufficient, research-based documentation to support that 'canning' any food in a dry oven as described on this web page or any page that proposes oven canning is even sufficient heating to destroy bacteria of concern, let alone enough to produce a proper seal with today's home canning lids. "

Based on that, I would say that this type of canning is definiely not a good idea.
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woodywoodduck View Drop Down
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Joined: 15 September 2010
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Points: 146 		Post Options Post Options   Thanks (0) Thanks(0)   Quote woodywoodduck Quote  Post ReplyReply Direct Link To This Post Posted: 12 October 2011 at 17:57
YEAH Ron, What all you posted Backs up how I was thinking and Felt about the "Oven Canning" Methoid!!
 
I think I'll just wait till I buy myself a Pressure Canner or Santa Clause's Helper Brings me 1 for Christmas before I go canning Deer Meat!  I would rather stick to the stuff I make now and know it is Safe to be eaten by myself and others without fear of anyone getting sick!
And I know dang well I will never eat canned meat made by that Lady!!! 
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 October 2011 at 09:01
yeah, mark, i gotta agree - it just looks like too many unknowns. maybe it's ok, maybe it's not - but i don't see any reason not to do it the "right" way ~
 
hunting season opening soon here in montana - gotta make some room in the freezer! i might try canning some cubes of deer meat using that recipe i posted above from the hutning and fishing library. if i do, i'll let you know how it goes....
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