A method for reducing and canning a food product through oven canning may include overfilling a canning container with a food product and heating the canning container to reduce the food product into a reduced food product, wherein the volume of the food product to be reduced is larger than a volume of the canning container. Overfilling the canning container may be achieved by inserting a funnel into the canning container and filling both the canning container and at least a portion of the funnel with the food product to be reduced.
