Dry-Pack Canning in Canning Jars
Food that is dry (less than 10% moisture) and low fat can be dry packed in glass canning jars using oxygen absorbers. It is best to use quart or half gallon jars rather than pint jars or smaller.
1. Check canning jars for a smooth mouth rim. Do not use jars with nicks or cracks in the rim.
2. Wash jars and thoroughly dry before using.
3. Heat canning jar lids in water according to package directions.
4. Fill jars with food leaving 1/2 to 1/4-inch headspace. A canning funnel helps.
5. Remove oxygen absorbers from their container – one for each jar – and reseal the container.
6. Put one oxygen absorber in each jar of food, poking it down into the food or along the side of the jar.
7. Wipe the jar rim with a clean, dry cloth or paper towel to make sure no food or food dust is on the rim.
8. One at a time, remove a jar lid from the hot water and dry thoroughly. Place on a jar and screw down firmly with a canning jar ring.
9. When the lid sucks in and “pings” or “clicks” the jar is sealed. This could take a few minutes or hours depending on the density of the food and how full the jar is.
10. Label and date jars.
11. Store in a fairly cool and dark place.
Do not dry pack home dried food unless it is crisp dry and snaps when bent. Moisture and lack of oxygen can provide growth opportunities for botulism producing bacteria.
Do not dry pack sugar. Sugar will harden when packed with oxygen absorbers, but can be dry canned without the absorbers.
Foods that can be dry packed in canning jars include white rice, wheat and other whole grains, oatmeal, dry beans, powdered milk, white flour, pasta without egg, freeze dried foods, dehydrated foods that are crisp enough to snap, TVP, cheese powder, gelatin, unsweetened ready-to-eat cereals, and low fat or fat free pretzels.
Some foods may keep longer when dry packed but will probably not have the shelf life of unprocessed, low moisture, low fat foods. These include cornmeal, pearl barley, nuts and seeds. These foods should be used regularly to avoid rancidity.
