Dry canning

You can preserve low moisture foods with the dry canning method. Learn more about how to dry can food with these tips.

What dry oven canning is, whether it's safer than traditional canning, which foods you can and cannot dry can, and a whole lot more.

One of the items I can and then use the most is potatoes. I was always buying potatoes, because you never know when you want to cook them, and then letting them go bad. There is nothing worse than finding rotten potatoes in your pantry! Now I buy bags of potatoes on sale and then

Dry canning (aka oven canning) is not a safe nor approved method of food preservation for your pantry staple items and dry foods...and here are the many reasons why.

When you buy dry stores in bulk (oats, lentils, barley, beans), you are sometimes left with storage problems: creepy-crawlies in your oats...or no room in your freezer. Black beans, brown lentils, oats, red lentils I read an article a while back in Countryside Magazine (Sept/Oct 2011?) that described dry canning - and I couldn't believe how easy it was! Basically, this is what I do: Preheat the oven to 200 degrees F. Take clean, dry quart or half-gallon canning jars and fill them with…

Canning dried beans at home is an easy way to start learning about canning, pressure cooking, and preserving foods. Great with any variety of dried beans, this is a great way to save money and recyclables, as well as a delicious way to spice up your home cooking.

What is dry canning? Is it safe? Learn more in this video from SimplyCanning! #SimplyCanning! #drycanning

By Stephanie Dayle - I originally wrote this article for the The American Preppers Network and have now brought it over to my own site with updated information. The easiest, cheapest and fastest way to dry can food is to use oxygen absorbers. This technique is nearly fool-proof, and requires no electricity, fancy equipment, and it does not expose your dry food to heat. The true beauty to this technique is that you can break the seal on a jar, use some of the contents, close it up with the…

Flour is a staple ingredient for many of our kitchens, but like all foods it has an expiration date. I am sharing how my family preserves flour through dry canning.

When you cover meat with broth or water and then run it through your canner, the meat will be tender and juicy. That's a good thing for most meat. If you're going to use it in stew, soup, or gravy, it's excellent. But if you want to use ground meat for things like spaghetti and tacos, it'll leave the meat soggy no matter how much you try to fry the water out of it. When you make hamburger or sausage patties and can them covered with liquid, the burgers will likely crumble as you lift them…