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This was a recent query on chowhound.com. A number of posters responded and think it's nuts, as do I, but one poster in particular seems to need the scientific explanation as to why this is doable or not. Temperature wise, sure, you can get oil up to 240° or 250° for processing, but what happens next?
Yes, you read this correrctly, canning low acid foods in a 240° open cooking oil bath, rather than with water in a pressure canner.
Thoughts?/img/vbsmilies/smilies/surprised.gif
Yes, you read this correrctly, canning low acid foods in a 240° open cooking oil bath, rather than with water in a pressure canner.
Thoughts?/img/vbsmilies/smilies/surprised.gif