Oven Canning -
(You will not want to oven can dry foods that contain oil such as walnuts- they will go bad. Also you will want to can all wet ingredients using the Traditional method)
What you need:Mason JarsEqual amount of lids and rings (Lids- need to have the rubber gasket inside)Cookie SheetDry Good items-beans, oatmeal, pancake mix, flour, spices, sugar, salt, cereal, rice, dred fruit-veggies and herbs, potato flakes, pasta, etc...
Directions:Preheat oven to 200 degrees. Fill (CLEAN) half gallon, quart and pint jars to the top with different dried foods.Put filled jars on a cookie sheet and place them in the oven.Cook jars for 1 hour at 200 degrees.Remove jars, wipe down top of jar with wet towel, put lid on and screw the band down tight.If you get any jars that do not seal- just put them in the pantry to use, as they are heat treated and in glass, so they are still bug free.
Oxygen Absorbers Dry Canning:
This technique is so simple and requires no electricity or fancy equipment. One of the best benefits of this method is that you can break the seal on a jar, use some of the contents, close it up with the absorber still inside... and it magically reseals itself! Tips I found on American Preppers Network.
What you need:Mason JarsEqual amount of lids and ringsDry Good items-beans, oatmeal, pancake mix, flour, spices, sugar, salt, cereal, rice, dred fruit-veggies and herbs, potato flakes, pasta, etc...Oxygen Absorbers 300-500 cc. ( you can find in some grocery stores now such as Winco; and at a decent price). You can purchase online CLICK HERE.
Directions:Make sure that your jars are clean, by washing them. Dry completely! If your lids and rings are not new make sure they are clean and dry as well.Fill jars to top with dried goods (just leave a little head space in each jar).Place an oxygen absorber in each jar, then quickly top with lid and then tighten ring down. (fairly snug)The absorbers I am using are 300 cc in size so they will work just fine. Using a bigger absorber, like a 500 cc, will mean it will last longer if you are opening and resealing the jars frequently.Next- leave jars alone. Wait a few hours for the jars to seal themselves. Do not play with the jars or push the lids down. Wait overnight to check them.By next day all jars should have sealed. If jars did not seal you will want to check the jars for chips or debris. If you need to do over remove the oxygen absorber and add a new one, clean the rim of the jar, add a new lid and repeat steps above.Once lid has been sealed you will want to remove the ring (easier to open later).Once sealed the O2 absorbers will have created a vacuum seal.
Either of these methods of food canning whether dry canning with oxygen absorbers or oven canning will extend your food storage shelf life to 20-30 years. I always love when I can find a way to have an item last longer on the shelf and will keep the bugs out. I am excited to start dry canning meals in jars (all the dried ingredients to make 1 meal in a mason jar.
Look for other methods and recipes at http://www.prepare-to-survive.com/