dry canning.the pluss,and minus of it

[jimLE]

i did a web search about dry canning.and found one,in which it has some good ideas.and it looks like a good one for everyone to me.especially the ones that are new at canning..that be the first one.the 2nd one makes some good points of the down falls of dry canning.so i figured that id give my pressure canner a go instead of the oven.especially seeing how both of those sites refer to leaving the dry items in the oven for 1 hour.and im thinking maybe 20 to 30 minutes in a canner would be better.

http://www.happypreppers.com/dry-canning.htmlthis one makes some good points about the down falls of dry canning in the oven

http://www.preparednesspro.com/why-i-loathe-oven-canning-method
http://www.preparednesspro.com/why-i-loathe-oven-canning-method

 

[jimLE]

i just pressure dry canned these.the 2 on the left is corn meal.and the 2 on the right is powdered sugar..

 

[Dani]

Number 1 reason I don't dry can: If stored properly in air tight food grade buckets, your dry goods should last years anyway and I do not want to waste all that money that I spent on jars to hold something that could be stored elsewhere. Reason I dry my beans from the garden instead of canning. . . Right now, my cornmeal and xxx sugar is stored in vacuum seal bags, cornmeal in 5 gallon bucket and xxx sugar in old coffee cans. I go thru frequently but have around a years supply at any given time.

 

[jimLE]

2 reasons i did that with mine.is i don't have a vacuum sealer yet.other reason,is thats all we have on hand at this time..and i wanted to make sure there's no eggs,larvae or what ever in them..

 

[Dani]

2 reasons i did that with mine.is i don't have a vacuum sealer yet.other reason,is thats all we have on hand at this time..and i wanted to make sure there's no eggs,larvae or what ever in them..

Cant blame you there!

 

[Brent S]

Dry canning has its place. Storing in a bucket is just one way to dry can things. I never feel bad about using mason jars as I know that one day I'll use it again. They go bad, unless broken of course. I just saw that a local Burger King has buckets for sale at two bucks ea. I want to see if they are food grade and with lids. Need to add that to my to do list.

 

[jimLE]

we had gotten some pecan halves for some xmas food the other day.im trying the oven dry canning with whats left today..im in happy preppers.in which she mentions,For added measure you can throw in an oxygen absorber or a bay leaf (to keep the bugs at bay).im not sure about that part.but im thinking of adding a bay leaf,to each of the 2 jars for good measure..

 

[Brent S]

we had gotten some pecan halves for some xmas food the other day.im trying the oven dry canning with whats left today..im in happy preppers.in which she mentions,For added measure you can throw in an oxygen absorber or a bay leaf (to keep the bugs at bay).im not sure about that part.but im thinking of adding a bay leaf,to each of the 2 jars for good measure..

I've been dry canning for a while now but the bay leaf thing is new to me. I have a couple packs of the small oxy absorbers, but didn't use them on the beans I just canned. I've canned both ways and like the oxy absorbers as they suffocate any bugs in the jars, but the heat should too. I put the dry beans in clean jars and heated them in the oven for 1 hr at 200 degs. That should be enough to kill any bugs in them and it is warm enough to seal the lids when you put them on the hot jars. either method is fine, but I learned the heat method just in case one day we can't order the oxy absorbers.

 

[jimLE]

i haven't yet,gotten any oxy absorbers..and accidently forgot the bay leaf.but any how.i figure they'll prolly do good all the same..

 

[Brent S]

i haven't yet,gotten any oxy absorbers..and accidently forgot the bay leaf.but any how.i figure they'll prolly do good all the same..

I've got some jars of pasta from 2012 that were just heat sealed and the lids are still tight and they have no bugs in them. I can't taste a difference from new bought pasta and it, so it obviously works. I don't know about twenty five year shelf life, but I'm going to be gone before then so am not too worried about it! Glad we brought this thread up, I need more jars added to my ever growing list.

 

[jimLE]

i definitely need to add jars and lids to my supply as well..i still need to get around to getting a food saver as well.

 

[dallas_845]

i did a web search about dry canning.and found one,in which it has some good ideas.and it looks like a good one for everyone to me.especially the ones that are new at canning..that be the first one.the 2nd one makes some good points of the down falls of dry canning.so i figured that id give my pressure canner a go instead of the oven.especially seeing how both of those sites refer to leaving the dry items in the oven for 1 hour.and im thinking maybe 20 to 30 minutes in a canner would be better.

http://www.happypreppers.com/dry-canning.htmlthis one makes some good points about the down falls of dry canning in the oven

http://www.preparednesspro.com/why-i-loathe-oven-canning-method

Canned foods are great, but be weary of botulism! /[URL]https://zamonthly.org/2019/01/09/prepper-pro-tip-beware-of-botulism/[/URL]

 

[SHTFPREPPER]

Canned foods are great, but be weary of botulism! /https://zamonthly.org/2019/01/09/prepper-pro-tip-beware-of-botulism/

The article says to can no more food than you can consume in a year. Sorry but that advice alone makes the article ridiculous.

 

[Dani]

The article says to can no more food than you can consume in a year. Sorry but that advice alone makes the article ridiculous.

That was my exact thought too when I read the article. I can what we produce in the garden. Some years my tomatoes are great and by the end of the season I am looking for new ideas on what to do with them. . . Two years ago tomatoes and peppers were good. Last year they were just ok, but by me canning so many the year before, it got me to this year where my tomatoes and peppers are doing great again. Last year was a squash, melon and pumpkin season for me. It's just how growing your own goes. One year It's one thing and the next is anothwr.

 

[Brent S]

I don’t have a problem with eating home canned goods that are two years old, but I don’t normally go beyond that. Of course if shtf, we would all do things differently. Likely though, most would eat all their canned stuff well before any self imposed time limit. Even with store bought cans that are older I still inspect the can and the contents before heating and consuming. Just good common sense.

 

[Dani]

I don’t have a problem with eating home canned goods that are two years old, but I don’t normally go beyond that. Of course if shtf, we would all do things differently. Likely though, most would eat all their canned stuff well before any self imposed time limit. Even with store bought cans that are older I still inspect the can and the contents before heating and consuming. Just good common sense.

Im still eating relish from 2015 along with corn, peas and a few others. . . they taste the same as they would have if I canned them this year. . . I even keep jellies for around 4 year without a taste change. The color will darken but the flavor is still there. Past that, the flavor does change.

 

[Brent S]

Im still eating relish from 2015 along with corn, peas and a few others. . . they taste the same as they would have if I canned them this year. . . I even keep jellies for around 4 year without a taste change. The color will darken but the flavor is still there. Past that, the flavor does change.

How clean you were when canning, how well you processed things and probably most important is how well you store the canned goods all contribute to their longevity. Use by dates are nothing more than an average safety span for the general masses. In theory, as long as items are stored cool, dark and dry, they were sterilized inside and should last many years. I have some pickles that are three years old and they are too soft for me to enjoy now, but are safe to eat anyways.

 

[Dani]

How clean you were when canning, how well you processed things and probably most important is how well you store the canned goods all contribute to their longevity. Use by dates are nothing more than an average safety span for the general masses. In theory, as long as items are stored cool, dark and dry, they were sterilized inside and should last many years. I have some pickles that are three years old and they are too soft for me to enjoy now, but are safe to eat anyways.

I would make relish out of them as needed. . . just saying you can still enjoy, just differently than what you originally thought.