Dry Canning

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Dry Canning

I’ve bottled peaches, jams, apple pie filling but it has never occurred to me before that I can use my Mason jars to bottle dry goods. Sure, store my rice in beans in sealed #10 cans for long term storage, but that requires special equipment to make the cans airtight. But at The Prepper Project my eyes were opened to the method of dry canning with just using the oven and mason jars. The heat of the oven will kill any insects or eggs that may be harboring in your dried goods. As the jars cool, the lids will seal keeping out any moisture or air. The beauty of dry canning is that you don’t need to get new lids for your jars, as long as the rubber is intact and the lids aren’t bent, they will do just fine. The steps are pretty simple and straightforward:

• Preheat the oven to 200 degrees.
• Put your dry goods in a clean jar, leaving 1/2″ headspace.
• Put the jars in the oven (without the lids) for one hour.
• Carefully remove the jars and wipe the rims with a clean damp cloth.
• Place the lids on the jars and screw the rims on securely.
• Return to the oven for 30 minutes.
• Remove from oven and let the jars cool. Check to see if the seals are secure.

Make sure that the dry goods you are canning does not contain any shortening or oil or anything that might have moisture in it. It could go rancid after a period of time. Oven canning is a method used for dry goods only. Be sure to use a different method to preserve wet foods. What methods do you use to preserve food? Comment and share your ideas with us! For the complete method on dry canning and recipes, click here: http://theprepperproject.com/oven-canning-for-long-term-storage/ For basics on how to preserve wet foods, click here: http://www.directive21.com/blog/2013/10/canning-basics/

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