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How to Can Flour and Dry Goods for Long-term Storage
Yahoo ^ | May 3rd, 2012 | Sherry Tomfeld

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 ...


TOPICS: Chit/Chat; Food; Miscellaneous
KEYWORDS: canning; canningflour; flour; food; foodprep; preppers; preservation; survival
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Tried this over the weekend..easy as pie. Good for our family since we buy bulk flour when it's on sale. We canned flour while watching the western channel!
1 posted on 05/14/2012 6:54:33 AM PDT by stillafreemind
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To: stillafreemind

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!


2 posted on 05/14/2012 7:27:37 AM PDT by two23 (Liberals Have Created a Culture of Lies)
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To: stillafreemind

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?


3 posted on 05/14/2012 7:34:38 AM PDT by Library Lady
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To: stillafreemind
Please pardon my ignorance on this but doesn't dried grain have an almost unlimited shelf life? It seems to me that it would be better to store the grain and grind flour as needed.
4 posted on 05/14/2012 7:35:46 AM PDT by Cowman (How can the IRS seize property without a warrant if the 4th amendment still stands?)
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To: two23

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.


5 posted on 05/14/2012 7:45:11 AM PDT by Auntie Mame (Fear not tomorrow. God is already there.)
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To: stillafreemind

Did you put the lids and seals in the oven along with the jars?


6 posted on 05/14/2012 7:48:21 AM PDT by Auntie Mame (Fear not tomorrow. God is already there.)
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To: stillafreemind

What about self rising flour and cornmeal?


7 posted on 05/14/2012 7:49:24 AM PDT by Library Lady
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To: Auntie Mame
What do you do to warm the lids?

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.

8 posted on 05/14/2012 7:51:18 AM PDT by Bloody Sam Roberts (I will not comply. I will NEVER submit.)
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To: Auntie Mame
I could use a better seal.

Me too. The seal I have is such a perv.


9 posted on 05/14/2012 7:51:27 AM PDT by Lazamataz (To the wall, street occupiers!!!!!)
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To: stillafreemind

Bttt


10 posted on 05/14/2012 7:56:31 AM PDT by Chickensoup (STOP The Great O-pression.)
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To: Library Lady
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'm going to guess because you don't want the rubber rings on the lids melting in the oven.

11 posted on 05/14/2012 8:00:28 AM PDT by PapaBear3625 (In a time of universal deceit, telling the truth is a revolutionary act. - George Orwell)
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To: PapaBear3625

If you put the oven on 200 it shouldn’t be a problem. It gets hotter than that in a pressure canner. Just wondered. . .


12 posted on 05/14/2012 8:02:35 AM PDT by Library Lady
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To: Auntie Mame

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.


13 posted on 05/14/2012 8:07:10 AM PDT by two23 (Liberals Have Created a Culture of Lies)
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To: Lazamataz

Perv?

He looks fairly normal to me...


14 posted on 05/14/2012 8:15:12 AM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they were.)
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To: stillafreemind

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..


15 posted on 05/14/2012 8:15:49 AM PDT by ArtDodger (Reread Animal Farm (with your kids))
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To: stillafreemind

bfl


16 posted on 05/14/2012 8:19:42 AM PDT by MissNomer
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To: Library Lady

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.


17 posted on 05/14/2012 8:20:29 AM PDT by PapaBear3625 (In a time of universal deceit, telling the truth is a revolutionary act. - George Orwell)
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To: Auntie Mame

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.


18 posted on 05/14/2012 8:20:54 AM PDT by stillafreemind
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To: Library Lady

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.


19 posted on 05/14/2012 8:24:49 AM PDT by stillafreemind
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To: stillafreemind

Correct, an hour at 200 degrees will destroy the seals.


20 posted on 05/14/2012 8:27:10 AM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they were.)
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