Is Oven Canning Tomatoes Safe For Long-Term Preservation?

Is oven canning a safe method for preserving food? While oven canning may have been a popular practice in the past, modern scientific research has unequivocally shown that it is not a safe method for preserving food. Despite its apparent convenience or any recent trends promoted on popular media platforms, it’s essential to understand that when it comes to food preservation, there are no shortcuts. As of May 3, 2021, it is crucial to be aware of the potential risks associated with oven canning and instead opt for safe and approved methods for preserving food.

When it comes to safely canning tomatoes, there are two main methods you can use: water bath canning and pressure canning. Regardless of which method you select, it is absolutely crucial to include an acidic component in the process. This added acid is essential to ensure the preservation of tomatoes in a safe and stable manner. If you’re new to canning and eager to learn more, I’m excited to announce that I’ve recently updated and relaunched my Canning Made Easy course, which is now available as of June 30, 2023. This course will provide you with all the knowledge and skills you need to confidently and safely can tomatoes at home.

“Is it safe to can tomatoes without a water bath?” This question often arises when considering home canning methods. The good news is that you don’t necessarily need a specialized water bath canner for canning tomatoes; a regular large pot that can cover the jars with at least one inch of water will suffice. However, regardless of the method you choose, it’s crucial to understand that canning tomatoes always requires acidification to ensure safety. Adding acid, typically in the form of lemon juice or citric acid, helps to create the necessary pH level to prevent the growth of harmful bacteria. So, whether you’re using a water bath canner or a large pot, acidification is a non-negotiable step for safely preserving tomatoes. This information is as of June 21, 2023.