CFD Publications

Home Up Search

Dry-Pack Canning in Canning Jars
 

 

Home
Up
Books
To Order
Preparedness Info
Recipe of the Month
Recipe Archives
Reference Links
Commercial Links
FAQ
Book Reviews
Reading and Reference
Cheryl's Talks
Philosophy
Blog Links

Dry-Pack Canning
in Glass Canning Jars

Food that is dry (less than 10% moisture) and low fat can be dry packed in glass canning jars using oxygen absorbers. It is best to use quart or half gallon jars rather than pint jars or smaller.

1. Check canning jars for a smooth mouth rim. Do not use jars with nicks or cracks in the rim.
2. Wash jars and thoroughly dry before using.
3. Heat canning jar lids in water according to package directions.
4. Fill jars with food leaving 1/2 to 1/4-inch headspace. A canning funnel helps.
5. Remove oxygen absorbers from their container – one for each jar – and reseal the container.
6. Put one oxygen absorber in each jar of food, poking it down into the food or along the side of the jar.
7. Wipe the jar rim with a clean, dry cloth or paper towel to make sure no food or food dust is on the rim.
8. One at a time, remove a jar lid from the hot water and dry thoroughly. Place on a jar and screw down firmly with a canning jar ring.
9. When the lid sucks in and “pings” or “clicks” the jar is sealed. This could take a few minutes or hours depending on the density of the food and how full the jar is.
10. Label and date jars.
11. Store in a fairly cool and dark place.

Do not use glass mayonnaise jars. The rim is not the same width as a canning jar and the seal will eventually break.

Lids may be reused for dry pack canning or for dry heat processing IF the lid is not bent and the sealing compound is still intact.

Do not dry pack home dried food unless it is crisp dry and snaps when bent. Moisture and lack of oxygen can provide growth opportunities for botulism producing bacteria.

Foods that can be dry packed in canning jars include white rice, wheat and other whole grains, oatmeal, dry beans, powdered milk, white flour, pasta without egg, freeze dried foods, dehydrated foods that are crisp enough to snap, TVP, cheese powder, gelatin, low fat ready-to-eat cereals, and low fat or fat free pretzels. Sugar may be stored in jars but absorbers are not necessary.

Some foods may keep longer when dry packed but will probably not have the shelf life of unprocessed, low moisture, low fat foods. These include cornmeal, pearl barley, nuts and seeds. These foods should be used regularly to avoid rancidity.

-------------

An additional option for dry-pack canning in jars is now available.  After making inquiries, I believe it to be a valid option.  You don't need oxygen absorbers but you do need electricity - VacuCanners

Print

 

Send mail to theark@simplyprepared.com with questions or comments about this web site.
Copyright © 2004 - 2013 Cheryl Driggs
Last modified: 07/15/2013