Prepping? Here is directions for dry canning:

**Kindred-Spirit** · 09-20-2002, 10:19 PM

I was given permission from the author that posted this on another homesteading board, to do a copy/paste I have not tried this YET.

Hello!! These are the things I've dry canned successfully - flour (any type), cornmeal, powdered milk, rice, and oatmeal. I would imagine you can also dry can pasta. Dry canned food is supposed to have a shelf life of at least five years. Some people have said there is no 'expiration' on dry-canned items. I 've only dry-canned since 1999, so I can not agree with that from my own experience. I would say five years is more than enough..... One thing not to dry can - sugar - the heat melts the sugar. I haven't tried confectioners sugar - that may work.....If anyone tries it, let me know. Ok here are the instructions.

1. Sterilize jars and allow to dry completely. (I use regular ball quart jars.)
2. Fill jars, leaving about 1 inch headspace.
3. Put on lids and rings and hand-tighten.
4. Place jars into a warm oven (250 degrees) - placing them on the lowest rack. Allow at least 1 inch of space around the jars so that air can circulate. Time varies, but I usually leave the jars in approximately 20-30 minutes.
5. Carefully remove jars from oven and place on a thick towel.
6. After cooled and sealed, label. Store as you would any other canned foods.

**KathiS** · 09-22-2002, 06:56 PM

My goodness, where have I been? I have never heard of dry canning. You do learn something new every day, here at the Village!

**~Sherry~** · 09-22-2002, 08:01 PM

I wonder if you could do this to dehydrated food??

**Ceashels** · 04-14-2011, 09:25 AM

A very old thread but something worth bumping up.

I haven't tried this yet but it makes so much sense. Does anyone else do this?

**Labontet** · 04-14-2011, 09:29 AM

Glad you bumped this Cea.

I have never even heard of dry canning, but I bet "I" could even do this!

Thanks.

**Ramona** · 04-14-2011, 10:35 AM

Fantastic! Thank you

!

**pinetree** · 04-14-2011, 12:50 PM

Anxious to see if anyone has tried it. I just bought flour, maybe I'll try a batch of it.

thanks for bumping it!

**Dancing Lotus** · 04-14-2011, 03:30 PM

I have never heard of dry canning but his would be fantastic for flour. I have a bag of Rye flour that only has about a months self life once open. I am never going to use 5lbs of rye in a month. I think I shall try this, thanks for bumping

**Ceashels** · 04-14-2011, 03:34 PM

Originally Posted by AnnK

I have never heard of dry canning but his would be fantastic for flour. I have a bag of Rye flour that only has about a months self life once open. I am never going to use 5lbs of rye in a month. I think I shall try this, thanks for bumping

It lasts longer in liquid form. hehehe And thank you for letting me know about the short shelf life. I just bought some not too long ago and will check on it. I wonder if fridge storage will help? My spelt flour has lasted a long time in the fridge in a mason jar.

**Dancing Lotus** · 04-14-2011, 03:40 PM

Shelf Life: rye flour should be stored in the refrigerator, tightly wrapped or in an airtight container, where it will keep for several months. It will keep in the freezer for up to a half-year.

Other Considerations: If stored properly, rye flour with the germ removed will keep for longer periods than whole-grain rye flour.

I buy whole grain and perhaps I'm being a bit hasty to say it will only be good for a month, not sure really.

**Ali Lee** · 04-15-2011, 12:33 AM

I've added this to my FV favorites!

**thefrug** · 04-18-2011, 12:20 PM

I've read somewhere ( don't remember right now) that the Amish do this type of "canning" with their nuts. They last longer this way. Nuts have oils in them that they turn rancid.

**mauimagic** · 06-07-2011, 01:54 AM

How interesting - for those of you who do this - please come back and tell us the results!!

**Homekeepn** · 06-07-2011, 06:07 AM

I think I will try this soon. Thanks.

**marlas1too** · 06-12-2011, 08:09 AM

is dry canning the same as vacuum sealing without the heat?s of flour and sugar in the big vacuum searer bags?--i've been vacuum sealing all my dried stuff eather in bags or using the jar sealer attachments but i'll try to do a dry seal soon to see if it works as good as they say it is--at the present i vac. seal whole 5 lb. bag as that saves me jars to use on other things----thanks for the heads up on something i havent tried yet but will soon---hugs to all fv