Skip to comments.How to Can Flour and Dry Goods for Long-term Storage
Posted on 05/14/2012 6:54:22 AM PDT by stillafreemind
I am an avid canner, and I also buy flour in bulk. I was intrigued by the 15-20 year storage life for canned dry goods. If you like sales and buying extra flour, rice, dried beans and cornmeal, this may be a great help to you! You don't need a pressure canner, just your oven.
(Excerpt) Read more at voices.yahoo.com ...
I have a vacuum food sealer, there is a canning jar adapter for vacuum sealing dry goods in jars. The lids have to be kept warm to ensure a good seal. The oven method sounds easy too. Thanks for posting!
I read the article and would like to try this myself. Why wouldn’t you put the lid and rings on the jar when you put them in the oven instead of when you take them out?
I use the adapter all the time and never heard of keeping the lids warm for a better seal. I could use a better seal. What do you do to warm the lids?
Thanks for the tip.
Did you put the lids and seals in the oven along with the jars?
What about self rising flour and cornmeal?
I give them a dip in boiling water then dry them with a paper towel before quickly sealing with the vac sealer. Seems to work well.
Me too. The seal I have is such a perv.
I'm going to guess because you don't want the rubber rings on the lids melting in the oven.
If you put the oven on 200 it shouldn’t be a problem. It gets hotter than that in a pressure canner. Just wondered. . .
Ditto post #8, just make sure they are very dry—work quickly. The boiling water softens the little band of rubber making it more pliable for improved seal.
He looks fairly normal to me...
This is a great idea. I wonder, though, if any nutritional value is lost in the 200 degree heat of the products...Not being nit-picky, just curious..
Second guess is that you want the air in the jar to be able to expand while it’s heating. I guess you could PLACE the lid on the jar in the oven (loosely enough to allow expanding air to escape) and then tighten when you take it out.
No. Just fill the clean jars and set them ON A COOKIE SHEET in the oven. When the time is up..we just took them out one at a time. I did like the article said and used a damp paper towel to wipe the rim.
We were nervous because we’ve always heated the lids. But by golly..we put the lids and rings on and they all sealed.
You can’t put the lids on and put it in the oven..they won’t seal right. It’s the vacumn of putting the lid on after they come out. I think. But I’m pretty sure putting the lid on before is a no-no.
Correct, an hour at 200 degrees will destroy the seals.
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