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Dry Canning?
February 9, 2013
11:28 am
lavenderblue
WNY
Mighty Chicken
Forum Posts: 259
Member Since:
February 3, 2010
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Calling DeDe and our other canning experts. Has anyone heard of this?

http://aworkingpantry.blogspot.com/search/label/Dry%20Canning

It appears to me that she puts dry items in dry jars and pressure cans.  Could this be safe?  Could this be possible?  It could be a good thing or it could blow your kitchen sky high!

Progress might have been all right once, but it has gone on too long.  Ogden Nash
February 9, 2013
5:26 pm
Armenia Mt Mom
Armenia Mt
Banty
Forum Posts: 3
Member Since:
May 11, 2012
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Yes I have dry oven canned before..I got my information from an article in the magazine called Country Journal.  I oven canned flour, rice, beans, dry milk, generally any dry item I can get on sale or in bulk.  Fill clean canning jars with flour or any dry item.. leave in an oven at 200 degrees for an hour then take out one jar at a time being careful jars are hot!!  Then wipe rims and place clean lids on and screw tops on.  Place on towel, as they cool the lids will pop just like in regular canning, they are making a vaccume seal.  The article said that ingredients in jars will stay good for up to 10 yrs. The article also said that any type of oily ingredient might not work and turn rancid. I think some nuts would come into that category   I tried it for fun to see if it would work and it did for me. Like anything new you have to experiment to see if it works for you.

February 10, 2013
4:46 pm
lavenderblue
WNY
Mighty Chicken
Forum Posts: 259
Member Since:
February 3, 2010
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Thank you, AM Mom.  I sort of seem to remember a discussion on oven canning somewhere around here.  It was probably suggested the time I got the pantry moths. (EEeewww!) And I must say it sounds much safer to can on low heat in the oven. What the article seems to suggest is heating the things to be canned on cookie sheets in the oven, then putting the heated food in jars, then putting the jars in the pressure canner.  I can't believe that the jars wouldn't just explode in the canner. 

Has anyone used a canner for this?  Did the jars explode?  Even though if I try this I will use Armenian Mt. Mom's instructions now I'm curious.  Who thinks these things up?  Inquiring minds want to know.

Progress might have been all right once, but it has gone on too long.  Ogden Nash
February 11, 2013
10:07 pm
Ross
Bel Air Maryland
Superstar
Forum Posts: 2425
Member Since:
December 14, 2010
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I would pack a small chunk of dry ice into the jar with the food and screw the lid on moderately tight. The carbon dioxide will displace all of the oxygen and that is all the heat is doing but not nearly so well.

February 13, 2013
10:34 pm
holstein woman
Yankton, (St. Helens)Oregon
Mighty Chicken
Forum Posts: 186
Member Since:
December 8, 2010
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I have dry canned nuts. When I married BO I found the freezer full of all kinds of nuts including black walnuts, English walnuts, filberts,and pecans. They were dated all the way back to 1976. Some were beyond saving, but the good ones. I put on a cookie sheet and dried in the oven at 200` until they were dry. Then I put them into sterilized jars and put on dry lids and rings. I put them back into the oven at 350 degrees for 30 minutes and let them heat. When I took them out they sealed and I still have some of them 6 years later. The jars can be used for regular canning again also. 

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