It’s called dry oven canning. The oven heats up the contents of the mason jar, so when I put the lids on and let them cool, the air inside comes to a lower pressure and we get a vacuum seal. Same notion as you see with jars of salsa, where the little circle on the lid pops up only once you crack the seal
Just a note that dry canning is pretty bad and has a much much higher chance of botulism than other canning methods. (Botulism spores must be kept at-heat at 160C dry heat for over 2 hours, not the oven temperature, but the full temperature of the medium itself)
It doesn’t matter here much because it is already powdered, shelf-stable mix, but in general.
It’s called dry oven canning. The oven heats up the contents of the mason jar, so when I put the lids on and let them cool, the air inside comes to a lower pressure and we get a vacuum seal. Same notion as you see with jars of salsa, where the little circle on the lid pops up only once you crack the seal
Just a note that dry canning is pretty bad and has a much much higher chance of botulism than other canning methods. (Botulism spores must be kept at-heat at 160C dry heat for over 2 hours, not the oven temperature, but the full temperature of the medium itself)
It doesn’t matter here much because it is already powdered, shelf-stable mix, but in general.
https://extension.psu.edu/dry-canning-is-not-recommended
https://extension.sdstate.edu/why-behind-unsafe-canning-practices
https://yesicanned.com/dry-canning/
https://nchfp.uga.edu/blog/dry-canning-raw-vegetables-is-an-unsafe-practice
that’s cool! i assumed it had something to do with moisture