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If you don’t have a large pot for all the jars and don’t feel like canning ten times, this idea is just for you.
The easiest oven-canning method
We need:
- Jars, fruit, sugar and water + 1 pack of a preserving agent (optional)
- We mix 1 kg of sugar with a sachet of this agent (you won’t use it all; set it aside for the next canning)
Procedure:
- Clean the fruit and cut it into wedges (for raspberries, strawberries and small fruits, of course do not cut).
- Layer the fruit into clean jars.
- Put 3 tablespoons of sugar (mixed with the preserving agent) into each jar and pour in water.
- Close the jars (I also had sealing lids).
- Place the jars on a baking tray so they do not touch, then pour 1 liter of water into the tray.
- Insert into a cold oven on the bottom rack, set the temperature to 160 degrees (bottom heating element) and let them can inside. It takes about 35–40 minutes; the most important thing is to watch for when bubbles start to rise in the jars. Then reduce the temperature to 100 degrees and leave for another 10–15 minutes (remove raspberries, strawberries and soft fruit as soon as bubbles appear).
- Then take out the jars and let them cool as usual.
