Skip to comments.How to store dry foods in canning jars
Posted on 01/25/2014 10:01:31 AM PST by Kartographer
Theres a whole slew of things that I want included in my food storage pantry, but many of them dont lend themselves well to the canning process (chocolate!), cant be dehydrated (walnuts!), or arent a great candidate for the classic 5-gallon bucket (sunflower seeds!).
Packing these foods in canning jars and then using a vacuum sealer, such as a Food Saver, to store them long-term is super easy.
(Excerpt) Read more at thesurvivalmom.com ...
More information on these subjects is also in my Preparedness Manual
Many of the modern jars are the equivalent of vacuum seal canning jars.
Stuff like Salsa, Olives, etc, are made and cooked at the factory, and vacuum sealed.
A good washing and they are easily re-usable.
I have bunches of them filled with peppers and mushrooms I ran through my food dehydrator.
It's a long way from a bag of garden seeds in the freezer to a meal on the table. ;)
What a delightful woman!
So wally world sells the jars and plastic sealer attachment?
For longer term dry goods (flour, cornmeal and dry milk} we place the jars in the oven prior to storing.
If the SHTF scenario becomes extended the canning jars will become invaluable.
Why wouldn’t you seal these in plastic? Just because glass is better, which I agree with? But wouldn’t it be easier to store in plastic rather than round jars?
“It’s a long way from a bag of garden seeds in the freezer to a meal on the table. ;)”
Yes, it is - it took me a year of studying and experiments to be able to grow food. Hopefully, this spring I will get it right.
A rat can gnaw all day and he still wont gnaw through a glass jar.
Plastic bags work good you just have to be careful because when it’s vacuum packed it’s easy to puncture the bag.
Rice or anything with a sharp point in a vacuum packed bag will poke through it at the slightest bump.
The USDA says you can’t home can chocolate due to the low acidity, but you can add cocoa to home canned fruit toppings - Ball’s Chocolate Raspberry Sundae Topper http://www.freshpreserving.com/recipe.aspx?r=127 . Of course, making chocolate syrup (cocoa, water, sugar, vanilla, salt) is a no brainer from your food preps. Or just stock up on Hershey’s Chocolate Syrup. No, it’s not a candy bar but can certainly help for that chocolate fix.
Be careful vacuum sealing sharp objects like needles in a plastic bag as they will poke holes and you’ll have lost your seal. Wrap such items or put them into a container to protect the plastic bag.
Most plastic ‘breaths’ glass does not.
Yes, but I ordered mine on line and got a better deal.
I always place most things in the freezer for 24 hours. I often use frozen vegtable when I dehydrate.
Packing your own you know what you have verse the proble pointed out in the post on this thread:
Apparently, canning jars are already invaluable. Back in the summer, I went out to my storage to get some jars but when I lifted the box.... it was empty. I checked the rest and two boxes had been emptied. One was those Someone had taken the time to steal my jars but leave the boxes there so I wouldn’t know until long afterward. One was little 4 oz with the handles which I never use but they were my grandmother’s and might have come in handy one day, grrr. It used to be people would beg you to take jars off their hands but I haven’t seen any at thrift stores or rummage sales for years.
Something else, while I’m on the stolen jars rant. I ended up buying a box and was happy there was a package of pectin in it so figured that brought the price down a little. Ha! Not so fast. It was only enough pectin for 2 half pints. Really?!? Since when does anyone go to the trouble of making 1 pt of jelly? Imagine if someone hadn’t paid attention to the small print. Ball, that was WRONG in many ways and you’re now on my poop list.
How to Store Dry Food in Canning Jars:
1. Put the food in the jar
2. Put the lid on
The plastic vacuum seal bags don’t work for long term. Long term they won’t hold the seal. They turn brittle and leak.
Plastic will let in oxygen. You would need to use a Mylar bag laminated to aluminum to get the gas and moisture resistance needed for long-term storage.
This is the method I prefer now, although I still have beans, cornstarch baking soda, etch, stored in glass jars. But they are heavy to transport and breakable, so I’ve decided I like storing dry goods in Mylar with oxygen absorbers and save the jars for canning meats and such.
Speaking of oxygen absorbers, I’d skip vacuum packing over an oxygen absorber any day. Vacuum packing will not remove all the oxygen and throwing in an oxygen absorber couldn’t be any easier.
Just wondering, why are you vacuum sealing needles?
Thx for that info. Another reason I’ll stick with Mylar and oxygen absorbers.
I feel like I have a PHD from watching you tube but I learned that you can vacuum seal regular jars like spaghetti sauce, salsa or olive jars. If you own the food saver canisters, you put the filled jars in a canister and pull the vacuum on the canister. It sucks the air out of the jar and works great for preserving.
This is near the top of my list—how to minimize the use of O2 absorbers with repeated access to buckets of food items.
I know what is needed, but have yet to find it. It is a combination of both the absorber AND pulling air from the container before sealing the lid. The solution is a simple vacuum pull on a zip-lockable plastic bag, the bag big enough to insert the bucket in side.
The process is to remove the food item (e.g., scoop of beans) from the bucket, insert the bucket and lid in a suitable plastic bag (that can be sucked down), replace the expended absorber in the bucket with a new absorber, set the lid loosely on the bucket, close the bag, suck it down, from the outside of the bag press or close the lid on the bucket, inflate the bag, and remove the now capped bucket with new absorber inside. Waalaa.
But I cannot find the bag and vacuum big enough to do this.
Started doing this this past summer with my new foodsaver.
The half gallon wide mouths work best. I have sealed oats, rice, baking mix, nuts, quinoa.It was one of the reasons I got the foodsaver.
For what it’s worth, I cook hotdogs in a reuseable salsa glass jar. Put a pack of dogs in the jar, lay it on its side in the microwave and heat full power for two minutes, turn jar 180 degrees and heat 2 more minutes, then stand the jar up on the counter and twist the factory lid (washed with boiling water of course) on and let sit until the ‘pop’ is heard I feed hotdogs to my little raccoon family on these cold nights. The cooked dogs keep for several days. This use has proven to me that the salsa jars and lids are reuseable, several times over.
I’ve done the same with bacon bits. My local supmkt has a salad bar, and every time I get a salad, I load up with bacon bits on the bottom.
Then put them in the jar, into the fridge, after a week or so I have a full salsa jar of bacon bits.
Into the microwave, get em good and sizzlin, then the top goes on and back into the fridge. They have all sealed, the top goes in, and they are a beach to open, but I know they’re good.
One of these days I’m going to make a big pot full of soup and seal up a half dozen jars with the soup in them and set them aside in a dark spot, to see if the seal remains in tact. I suspect it will. That will lead to sealing up veggies this summer.
I do not can or freeze anymore. I dehydrate everything. Dried food is lightweight, longer shelf-life, and takes up a fraction of the space. However, I still have cases of jars, so, I pack my dried food in the jars. Plus mice cannot chew through glass.
If you look underneath the lid of one of those salsa type jars, you will see a ring, probably a light tan color.
That ring is pretty much the same as is used in the caps of official canning type jars.
As long as it is clean, and the top is on tight, I’m sure they will seal.
At that point, there is basically one enemy possibly left. The big one! The grand Kahuna!
But if you’ve washed the jars good, washed and prepped the food good, and got a good seal, you’re probably gonna be ok.
And botulism in a can or sealed jar is unmistakable. You won’t have any trouble detecting it. Just pitch the whole thing and try again.
Or save it for starving zombies...
I’m not. That was suggested in the article to keep them dry.
Awwww, good point. I have many 6 gallon buckets of purchased wheat berries and beans. When I started packing my own buckets, I put the beans, rice, ... into one gallon Mylar bags so I wouldn’t have to either use 6 gallons of something or figure out how to repack it.
I never have a problem getting jars at the local thrift store.
You’re lucky. The last 2-3 years, I haven’t found any good prepping things at the big community sale so it may be people are waking up and keeping it for themselves. No camping or outdoor stuff, very few gardening or food storage books and no generators or food dehydrators or hand crank kitchen items though lots of Christmas decorations, older worn clothes and fiction books. A couple years ago, I noticed a big change in items but last year it slapped me hard. Times are changing.
Seeing the same thing at the local military surplus store - looked like it was pretty well picked over (just a few days ago).
Prices seemed to be higher, too.
Thanks to all who answered.
What do,you all think of glasslock instead because it is rectangular and easier to store in less space?
The have plastic lids and plastic ‘breaths’. Not good.
Can you point me to a good explanation as to why? I don’t have any canning or vacuum sealing equipment and have been putting beans and rice in reused spaghetti sauce jars for a few years now. Everything looks fine and I made some split pea soup w/2 yr old split peas this winter and it was fine. Can botulism grow on dried legumes or something? I figured my amateur attempts are better than doing nothing and starving outright but maybe not based on the bluntness of your FAIL comment.
LOL 4 months later?
Any way of on reason weevils vacuum sealing kills and insects.
Two do you think you can get the same results as:
Thanks for the reply. I had missed the thread earlier but had it mentioned in a freepmail about rising food costs, thus the delay.
Generally I put things in the freezer for a couple days prior to storing it to kill any critters and eggs. But, I will look into a better method when I have the resources. Thanks again.
No problem. I really didn’t mean to sound harsh. And what you are doing is more than most and would still have a good success rate especially for beans.
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