dry canning

Dry-Pack Canning
Using mason jars to can just about anything!

Get started dry-pack canning!
Dry-pack canning is selecting your favorite dry foods to store for
the long term in sterilized mason jars, (as opposed to wet-pack
canning as with jams, salsas, soups and the like).

Some preppers choose to seal foods with the help of oxygen
absorbers; others seal cans by baking the contents in an oven to
create a pressure seal; still others use a vacuum sealer or
pressure canner. Dry canning is a wonderful way to begin canning!

How to Dry-Pack Can

Method #1: Oxygen absorber dry canning (jars).
The easiest method of dry canning is with oxygen absorbers.
Oxygen absorbers are made of a chemical compound, the active
ingredient of which is a powdered iron oxide.  While they are not
edible, they are not toxic. No harmful gases are created and the
oxygen does not remove the fresh smell and taste of your food.

Dry goods paired in a jar with oxygen absorbers makes for an
easy way to get started canning. Dry canning in jars does not
require heat to seal the lid. The job of sealing the lid takes place
with the help of oxygen absorbers. To get started, you'll need
oxygen absorbers, canning jars with rings and lids, and food to
dry can. For example, you may like to dry can Cheerios cereal if
you have small children. Start with clean canning jars (boil them
and dry them thoroughly. Add your dry food and add the
appropriate oxygen absorber inside the can and seal. The
absorber does the job of sealing the can properly. You'll hear a
pop when the absorber has sealed the lid.

  • NOTE: Prepper Web sites may advise you to use hand
    warmers instead of oxygen absorbers, but please DO NOT
    use hand warmers with food! Using hand warmers with food
    is misguided advice. Hand warmers are not a food safe
    material. Instead use them to keep your firearms dry only.
    Use oxygen absorbers for your food.


Method #2: Oxygen absorber dry canning (bucket
and mylar).
For larger quantities of dried goods, choose food grade buckets
paired with mylar (and an oxygen absorber). Food grade buckets
are a special plastic that's free from toxins that would otherwise
absorb into your food. In this method, you'll place your food into
mylar buckets with the appropriate oxygen absorber, then seal
the mylar bags and store the mylar bags in your food grade
bucket. The oxygen absorber has two purposes: first it does the
trick of removing oxygen so little critters don't live in your food
reserve and  second your food stays fresh.

  • NOTE: Look for the "food grade" label on the buckets and do
    not recycle them from a bakery who may have used cleaning
    agents on the floor before discarding. Go ahead and get the
    freebies, but use those bucket for storage of other non-food
    supplies.

Method #3 Food Saver Dry Canning.
Another easy way to dry can is to secure your contents in a
mason jar with all the air zapped out. Do it quickly and easily
with Food Saver and a special attachment to your wide-mouth
mason jars, pictured at the bottom right hand of the page. You
don't need an oxygen absorber with a FoodSaver vacuum seal.

Check out the Preparedness Pro. (Kellene Bishop, Doomsday
Prepper) for tips on how to dry can with your Food Saver! You'll be
amazed how easy it is.


















Above, Preparedness Pro, Kellene Bishop of Doomsday Preppers
stardom, shares her
FoodSaver tips and tricks.

Method #4: Oven Canning.
A little trickier is dry-pack canning with heat, also called oven
canning. Dry pack canning is a good way to get new preppers to
get started canning, though it's not without a bit of warning.
Here's how to dry-pack can dried goods.

Five Easy Steps to Dry-Pack Canning with
the Oven Method

  • Step #1: Prepare jars for canning. Handle your mason jars
    with care for dry-pack canning the same way you'd do for
    your other canning projects.

  • Step #2: Preheat oven to 200 degrees and place a cookie
    sheet inside.

  • Step #3: When your canning jars are dry and ready, fill them
    with dried goods, such as pasta or O-shaped cereals*. Be
    sure to leave the lids off for this step!

    * NOTE: (Do not choose foods with moisture content, such
    as raisins, which will do fine in jars but without the heat
    treatment. Want to learn how to make your own raisins?
    Here is how to can raisins.

  • Step #4:  When the oven has reached 200 degrees, remove
    the cookie sheet and place the filled jars on the sheet and
    bake for an hour.

  • Step #5: Work quickly to remove your cookie sheet from
    oven and place on a good working surface. With a damp
    paper towel, wipe the mouth of the jars and place lids firmly
    on the jars. For added measure you can throw in an oxygen
    absorber or a bay leaf (to keep the bugs at bay). When you
    hear a popping sound, your jars are sealed.

    If you have a few jars that don't pop, don't worry too much.
    You can mark them for first use on your rotation system. At
    least they'll be bug-free!

    NOTE: Don't try this with foods that will melt under heat,
    such as jelly beans. For Jelly beans, gumballs and the like,
    you can simply can with

Be forewarned: using the oven canning method can be dangerous
if done improperly. The danger is the glass can explode in your
oven. What's more, the process may allow bacteria to flourish. As
such, this method of dry-pack canning isn't something to take
lightly. Even so, there is a satisfaction of doing it properly. We
are happy to encourage newbies to give it a try!

  • Watch the obsessive prepper can her favorite crackers. She
    chose Saltine crackers and Town House. The finishing touch
    is to put the filled jars in a cool oven, then set the jars at
    225 degrees for 30 minutes per quart to dry can them. This
    method will help extend your cracker supply by up to five
    years.

What Foods to Dry Can?
Dry pack canning and how to store dried foods.











































Dry canning popcorn is super easy and requires little more than
placing the kernals into a dry and sterlized jar. Throw in an
oxygen absorber if you must, but it's not necessary. Nuts won't
last long as they will go rancid. The happy prepper household
packs pistachios, almonds and brazil nuts for immediate
consumption. Transferring store bought packages into jars tidies
up the kitchen.












List of foods to dry-pack can
Foods to consider dry-packing canning include:
  1. beans and legumes
  2. banana chips - do not apply heat method
  3. baking soda
  4. baking powder
  5. biscuit mix
  6. bread crumbs
  7. cake mixes
  8. cheddar cheese powder
  9. candy (bubblegum, jellybeans, hard candies) - do not  apply
    heat method
  10. cereals
  11. crackers
  12. cornmeal
  13. couscous
  14. dried soup mixes
  15. hard wheat
  16. oats
  17. pancake mixes
  18. pasta
  19. pretzels
  20. popcorn kernals - try grinding popcorn into cornmeal!
  21. powdered milk
  22. raisins
  23. rice (white rice varieties, not brown rice which has too much
    oil)
  24. sugar (brown sugar should not have an oxygen absorber and
    should not be canned with the heat method)
  25. sour cream powder, pictured left
  26. sugar, powdered and granulated
  27. sunflower seeds
  28. seasoning  mixes (ranch dressing powders, taco seasonings,
    onion soup mix)

Note: Such things as nuts and chocolate chips, can also be dry
canned, but they have a very short shelf life. Chocolate chips will
start to turn in color.

Meals to dry can:
  • Rainy Day Food Storage Blogspot has several meal
    suggestions and recipes for dry canning:

















Canning equipment list
  1. canning funnel to help you get the goodies inside your
    mason jar.
  2. canning tongs to help you lift the cans from the hot water.
  3. lid lifter
  4. jar lifter
  5. jar opener to help you more easily release the pressure seal.
  6. Jar (don't use mason jars larger than a quart for wet-packing,
    but for dry-pack canning you can use half-gallon jars,
    pictured at the top left-hand of page.)
  7. Jar lids (never reuse these, they nick easily and a small nick
    makes the jar unusable because the seal won't be tight
    enough)
  8. Jar-sealer (Food saver is great for sealing sauces, jams,
    liquids, and dry goods)

Give dry-pack Canning a try!
Now that you know a little more abou the art of dry pack canning,
why don't you give it a try? Dry-pack canning is selecting dried
foods to store for the long term in mason jars. Foods to dry can
include dried pasta, beans, or rice; hard wheat; sugar; powdered
sour cream, or powdered cheese. Dry can a whole meal!

Pair your favorite freeze dried foods, pastas and rices, meats and
veggies with seasoning mixes, and you'll always have a meal
handy. Or buy your favorite seasoning mixes by the case and dry
can them in small jars with oxygen absorbers ensuring your
seasonings never get clumpy. Keep a master list of the directions
or write your own to include on the can when you've completed
the canning process.

Happy endings...
Canning can be very simple. Whatever food you dry can will help
you and your family survive. Use a food sealer with a jar to start,
then gain confidence in canning jams, jellies and preservies. You
CAN do it!

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