Preserving food by canning in the oven has been a topic of discussion this summer. However, oven canning is not a safe shortcut, according to Barb Fuller, nutrition and health specialist and a master food safety advisor for Iowa State University Extension and Outreach.
“Many individuals have shared they have tried, or have heard about, oven canning,” said Fuller. “Just because a jar is sealed doesn’t mean the food inside is safe to eat. I’ve had people say to me ‘I haven’t gotten sick from it.’ I tell them they are probably very lucky. Botulism is a big concern.”
When canning, use research-based methods and tested recipes for SAFE home food preservation. Iowa State University Extension and Outreach is a source of this information. Go to www.store.extension.iastate.edu for publications and recipes.
“People spend a great deal of money, time and energy canning food. It is disheartening to tell someone their (improperly) canned food could make someone they love very sick,” said Fuller.
For more information, contact Union County Extension or Fuller at (641) 202-1843 or email@example.com. People may also call ISU Extension and Outreach’s AnswerLine at (800) 262-3804 to talk directly with a home economist. AnswerLine hours are Monday through Friday 9 a.m. to noon and 1 to 4 p.m.