Dry Packing Stuffing Mix

The fall and winter holiday season is a great time to stock up on foods, such as stuffing mix, that don’t often go on sale at other times of the year. I like to have stuffing mix on hand for a quick side or to make Turkey and Stuffing casserole. Unfortunately, if you don’t use it by the “best if used by” date you really don’t have much longer before it will go stale or rancid. When an online friend asked about dry packing or vacuum packing stuffing mix, I decided to see what I could do with it.

When dry packed according to the instructions below, stuffing mix will be good for at least 3 years past the “use by” date on the box. We have eaten stuffing mix dry packed for 2 years and some dry packed for 5 years (3-1/2 years past the “use by” date). Both were still good, both tasted great when prepared, and neither had that “old” taste.

You may wonder if you really do need to cut open the stuffing package. By doing that, you allow the bread cubes to benefit from an oxygen-free environment immediately instead of after the oxygen migrates through that thick, lined bag it comes in.

Here’s how to do it:

1. A wide mouth canning jar is easier to work with than a regular mouth jar. Have one clean dry quart jar ready for each package of stuffing mix.
2. Heat canning lids in simmering water.
3. Cut the stuffing box to fit in the jar, retaining the front label and instructions. Insert the box section into the jar and press it up against the sides of the jar.
4. Cut open the stuffing package and carefully shape it into a cylinder small enough to fit into the jar or insert a quart zipper bag into the jar and pour the stuffing mix into it. Don’t pour the mix directly into the jar or the cardboard will absorb fats and seasonings from the mix.
5. Wipe the rim of the jar with a dry cloth or paper towel.
6. Fold down the top of either kind of bag (do not zip the plastic bag shut) and lay an oxygen absorber (at least 100cc) on top of it.
7. One at a time, remove canning lids from the hot water and dry thoroughly.
8. Place the warm, dry lids on the jars and screw canning rings on tightly.
9. Lids should vacuum seal within a couple of hours.
10. Be sure to write the date on the lid before storing in a relatively cool and dark place.