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I have berries and flour, stored differently. We use so much flour, I got tired of buying 25 lb. bags at the store. Buying 50 lb bags and then separating into gallon bags to store in the basement works well for our day-to-day use.

Th oven thing, I assume it is the heat that causes the jars to seal. I made some applesauce a few months ago, and it was so hot when I put it in the jars they sealed all by themselves, without traditional canning.

Pretty neat - one less step to do! In thinking about it.....the high heat causes the air in the jar to expand, so when the lid is put on when the jar and contents are hot, there is less air molecules in there than at room temp. When it all cools, there is a sort of a vaccum as the molecules shrink closer together into a smaller volume. I imagine that creates the suction that holds on the lid. Probably the same method as when doing conventional canning.

I'm sure DelaWhere explained this to me once and I just forgot. He is a great combination of engineering and homesteading. Although I don't think he ever called what he was doing 'homesteading', it was just his way of life. Granny was, of course, everyone's grandma and DW was either our grandpa or kind uncle, depending on your age. Those old threads are priceless.

And I know granny is pleased watching her memory, work, and efforts being revived by you ;)