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