Uses for Roaster Ovens in Canning

Sterilization

• You must sterilize the jars and rings before packing and sealing the jars. Instead of using the dishwasher or a boiling pot on the stove, take advantage of the large interior of your roaster oven. Fill the roaster with water, add the canning jars and rings, and set the temperature on high. Place the lid on the roaster, and check when the water starts to boil. Keep the water boiling for 10 minutes. Turn down the temperature, and remove the jars and rings when you're ready to use them.

Preheating Jars

• Preheat the jars to avoid cracking the glass when you add hot sauces or other food into the jar. Use your roaster oven to preheat the jars. Place the jars in the roaster and cover with water. Set the temperature to 250 degrees, and place the lid on the roaster. Allow the jars to remain in the hot water until you are ready to fill them with your sauces, jams or other food items.

Preparing Foods

• When you make a large quantity of sauce in several different pots, it becomes difficult to maintain a uniform flavor throughout all the vessels. Eliminate this problem by cooking the entire batch in the large pan of the roaster. The roaster keeps the sauce hot until you are ready to pour it into the jars and start the water bath or pressure-canning procedure.

Water Bath

• Foods that are high in acidity commonly are canned in a water bath. Use the roaster to process pint jars of food in a water bath. Use the rack that comes with the roaster to keep the jars off the bottom of the roasting pan. Place the sealed jars in the roaster, and cover with hot water. Process according to your recipe directions. Keep a tea kettle full of hot water on the stove in case you need to add more water during the processing time. Only use the roaster for high-acid foods, like tomatoes and pickles, because processing in a hot water bath does not kill botulism in low-acid foods.