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TBM and oven canning of fish

Started by Cootling, February 23, 2011, 11:29:00 AM

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Cootling

I couldn't believe TBM printed a letter recommending oven canning of fish.  Baaad idea... but don't take my word for it: do your own research.  Every single credible source will tell you the same thing: never, no way, nohow.  Ever.  You can't control temperature adequately and air is a poor conductor of heat, so oven canning may not prevent botulism.  Exploding jars are also a serious risk.

Blackhawk

It raised some eyebrows around here too when I saw that.  I could only imagine that if that were practical, why is it not more widespread?

Mom and Dad did tons of canning using a pressure cooker, but using an oven would have been much easier.   I expect there was a valid reason that NO ONE we knew used an oven.
Lon Scott

Shedrock

I use a pressure cooker only. I don't want to get sick.

I canned a whole doe, minus the backstraps of course, this winter. Very good stuff! Instant meat and gravy over noodles or rice,and great in chili!

I killed the doe with a longbow of course.
Member of;
Comptons
Pope and Young
PBS
Colorado Traditional Archers Society
and Life member of Bowhunters Of Wyoming


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