Dry Goods Canning

Hello everyone, Brigette here. If you are like me you welcome the cooler days of fall after the brutally hot, humid days of summer. The brisk breeze combined with the gentle rustle of changing leaves often draws many of us back into the kitchen. The abundance of apples and pumpkins during this time of year encourages many to start whipping up delectably yummy and comfortingly warm pies, cobblers, cookies and coffee cakes.  Pots of simmering soups welcome many family members home after a long day and seem to encourage a time of togetherness.

Yes, fall is defiantly a good time to be home, it’s also a good time to start:

Dry Goods Canning

What’s that you say? Never heard of dried canning! Well grab a pencil and paper and take notes.  On second thought, it’s so easy you won’t need to.

Dry goods canning is a way to preserve the freshness of dry goods like crackers and cereal. These products usually come in a bag or box or sometimes both, but they tend to get staled fairly fast, making them undesirable for long-term storage. And after having your taste buds tantalized by the aroma of savory soup on the stove you don’t want to have it ruined by a stale cracker in your mouth. If you have canned those crackers earlier then you will be biting into a crisp cracker, even though it might be two, five, or sometimes even ten years old!

With dry goods canning you are able to take advantage of sales of your favorite products and stock up. You then transfer those products from their original containers into class canning jars, stick them in the oven for an hour and voila, sealed for the long term! No mess, no fuss.

What can be stored?

This type of canning is NOT for fruits, vegetables, meats, or dairy. Even though many have used oven canning for those items I would not recommend it. What I would can in the oven are DRY goods, things like cold cereals, crackers, grains, rice, etc. These products are already dry and shelf stable.

I would not oven can items with high oil content like walnuts or wet items.

This method is a wonderful time saver also. I love to take a jar, layer Thrive freeze Usa pharmacy viagra dried veggies in it, add some tomato powder or maybe bouillon and seasonings, then can it. On busy days I just grab a can of my ‘soup in a jar’ pour it in a pot, add water, and instant dinner!

Pros and Cons of Oven Canning                                                                                

Pros:

  • Save money by not having to throw stale food away.
  • Save money by being able to purchase items on sale.
  • Items stay crisper; some say they even become crisper after canning.
  • Glass jars are more attractive then boxes.

 Cons

  • *Jar manufactures do not recommend placing their jars in the ovens.
  • *FDA has not approved this method of canning.
  • Glass jars do take up more room them boxes.
  • Glass jars break.

How to Dry Can

  1. Gather the items you want to can.
  2. Sterilize your glass jars and lids and dry them thoroughly. (I use my dishwasher)
  3. Place dry, hot canning jars on a cookie sheet or shallow pan.
  4. Fill hot jars with dry food. Be sure not to pack the food in and leave a little room at the top.
  5. Place in preheated oven at 200 degrees.
  6. Leave in for 1 hour.
  7. After an hour quickly wipe the jar rim with a damp towel and place lid on top. Caution, jars will be hot.
  8. Place sealed jars on a towel to cool away from drafts.
  9. After jars have cooled check to see if lids sealed.

How to store

For best results you’ll want to store in your sealed glass jars at or below 75 degrees. You will also need to take precautions against breakage of jars.

 

That’s it, a simple way to store dry items when a vacuum sealer with a jar attachment is not available. This method has been used many times over the years with great success. I would love to hear from those of you who have tried this method in the past or have seen your grandparents do it.

I now have to add this disclaimer and tell you that: I am not certified by the FDA or any other government department to teach food preservation or canning. Anyone who cans their own food with this method or any other method assumes all risk. In other words: Can at your own risk. :)

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What do you think? I’d love to hear your thoughts, and encourage you to share your experience and insights in the comments box below.

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  1. christina says:

    Wow. Thanks so much for sharing. I was planning on buying oxygen absorbers soon to try some dry canning. But this method seams do much better for so many reasons. Also I have loved each of the post you have done. Thanks for sharing. I just started dehydrating and needed a way to store my stuff this is perfect. Do u know can I use the lids multiple times or do I need to buy new lids each time I dry can.

    • Brigette says:

      Although I have heard of many people who have reused their lids with success I always start with new lids. Tattler has recently come out with reusable lids but I haven’t tried them yet.
      A word of caution about canning your own dehydrated fruits and veggies. Many home dehydrators don’t remove as much water as the commercial ones. After you have canned them gently shake the jars every day for the first two weeks to make sure they are not clumping together, a sign of too much moisture. Also check for any condensation on the inside of the jars, another sign of too much moisture.

  2. Jami Fleming says:

    I was excited to read about canning dry goods. It was news to me. I preserve other foods. I tried a mixed batch of dry goods today – rice, flour, various beans, pasta & cornmeal. However, I was disappointed to see moisture trapped in several of the jars after they sealed – mostly the beans & pasta. I was careful to use dry jars & lids. I put the filled, but uncovered, jars in a 200 degree oven for 1 hour. The jars were removed from the oven one at a time in order to keep the temp hot in each jar. Upon realizing there was moisture, I immediately opened the jars with moisture. It seems the beans, etc would become soggy and bacteria could grow. This process isn’t really canning since there’s no pressure to kill organisms. Can you advise if this is normal or if I didn’t do something correctly, please. Thank you. I would very much like to be able to store dry goods log term.
    Jami Fleming

    • Cricketfarms says:

      Jami, Sorry you had a negative experience. I’m not the expert here, but have been doing quite a bit of research regarding dry canning recently. One thing I’ve learned is about how important it is to take note of the relative atmospheric humidity when dry canning. We often don’t realize just how much moisture is in the air, even on a seemingly dry day. The dehydrated foods can begin absorbing atmospheric humidity fairly quickly and even a little bit can be detrimental to long term storage of foods. I always check the weather channel online for my area’s percentage of humidity, which can change a good bit throughout the course of a day, and will not begin the process of dry canning unless the relative humidity is less than 50% for the period of time I will be processing. Also be sure to use meticulously clean and dry utensils for measuring and transferring product and don’t process in an area where you are running a dishwasher or washing machine at the time, either of which can throw a lot of humidity into the room you are working in. I don’t know if any of the above was the cause of your batch retaining moisture, but it is an additional consideration many people overlook. Hope your next batch is more successful!

      • Cricketfarms says:

        One additional source of moisture can be too rapid temperature fluctuation, which can cause condensation on the inside of jars.

        • Brigette Dennis says:

          Jamie, I am sorry you experienced difficulty here. You were right to open the jars as this would create a growing environment for bacteria. Cricket Farms offered some great tips here. Yes, the humidity of a particular day should be taken into consideration and everything you are working with should be very dry. There are some things you will not have any control over, like the moisture content of the food you are canning. If that is in question you can spread the items on a cookie sheet and place in the oven at about 200 for 30 -60 minutes to help dry them and then go through the canning process. If you do experience some condensation in your jars immediately open the jars, spread the items on the cookie sheet dry the jars and leave everything in the oven to thoroughly dry out. After food and canning items are dry then proceed with the canning. Dry goods canning is primarily a way to retain freshness of dry goods, which are normally kept in a bag, by preventing air and moisture from entering the jar. You are right it was never intended to prevent the growth of organisms. Hope your next batch is successful. Thanks for sharing your experience, Jami, and thanks for the tips, Cricket Farms.

          • Linda Goff says:

            I have used this method for years…with a slight twist. I have only canned raisins and have found that, if canned before they start to crystallize, that they will remain fresh for more than 20 years! I am canning my first batch of slightly crystallized raisins today…they are still good to use and I think they may kind of reconstitute with the hour in the oven. I am using your recipe today. Here is mine. thanks for your post..I couldn’t find my recipe for awhile and I was panicked!

            Oven Canning of Dry Products
            This is a list of the products that can be bottled using this method:

            Whole wheat
            Cracked Wheat
            Graham Flour
            White Flour
            Beans
            Peas
            Powdered Sugar
            Raisins
            Corn Meal
            Nut Meats
            Macaroni
            Spaghetti
            Oatmeal
            Germade Cereal
            Salt
            Rice

            Wash bottles very well, then rinse and rinse and rinse. You must be sure there is no soap residue present as soap will cause the product to go rancid. Do no more than 12 bottles at a time. Place in oven at low temp. for four hours or overnight to insure that no moisture is present. Remove from oven and fill with desired product shaking bottles as you fill. Place dry new lids on bottles. Tighten rings very tight. Return to 225° oven for 1 hour. Most of the bottles will seal, some will not, but sealing does not seem necessary. These items canned in this way have been known to keep 15 years with any deterioration or change of flavor. If you use 2 quart bottles process twice as long.