Skip to comments.How to Can Flour and Dry Goods for Long-term Storage
Posted on 05/14/2012 6:54:22 AM PDT by stillafreemind
I am an avid canner, and I also buy flour in bulk. I was intrigued by the 15-20 year storage life for canned dry goods. If you like sales and buying extra flour, rice, dried beans and cornmeal, this may be a great help to you! You don't need a pressure canner, just your oven.
(Excerpt) Read more at voices.yahoo.com ...
I have a vacuum food sealer, there is a canning jar adapter for vacuum sealing dry goods in jars. The lids have to be kept warm to ensure a good seal. The oven method sounds easy too. Thanks for posting!
I read the article and would like to try this myself. Why wouldn’t you put the lid and rings on the jar when you put them in the oven instead of when you take them out?
I use the adapter all the time and never heard of keeping the lids warm for a better seal. I could use a better seal. What do you do to warm the lids?
Thanks for the tip.
Did you put the lids and seals in the oven along with the jars?
What about self rising flour and cornmeal?
I give them a dip in boiling water then dry them with a paper towel before quickly sealing with the vac sealer. Seems to work well.
Me too. The seal I have is such a perv.
I'm going to guess because you don't want the rubber rings on the lids melting in the oven.
If you put the oven on 200 it shouldn’t be a problem. It gets hotter than that in a pressure canner. Just wondered. . .
Ditto post #8, just make sure they are very dry—work quickly. The boiling water softens the little band of rubber making it more pliable for improved seal.
He looks fairly normal to me...
This is a great idea. I wonder, though, if any nutritional value is lost in the 200 degree heat of the products...Not being nit-picky, just curious..
Second guess is that you want the air in the jar to be able to expand while it’s heating. I guess you could PLACE the lid on the jar in the oven (loosely enough to allow expanding air to escape) and then tighten when you take it out.
No. Just fill the clean jars and set them ON A COOKIE SHEET in the oven. When the time is up..we just took them out one at a time. I did like the article said and used a damp paper towel to wipe the rim.
We were nervous because we’ve always heated the lids. But by golly..we put the lids and rings on and they all sealed.
You can’t put the lids on and put it in the oven..they won’t seal right. It’s the vacumn of putting the lid on after they come out. I think. But I’m pretty sure putting the lid on before is a no-no.
Correct, an hour at 200 degrees will destroy the seals.
I’m sure it may lessen it a bit..but it kills off the bugs and gets the moisture out so that it can tolerate the 15-20 years storage life in good shape.
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Excellent. Thanks for the article and ping.
That’s my strategy - store the grain, buy a hand grinder.
Country Living Mill, btw.
Get the “power bar” attachment so that people with smaller forearms than popeye can grind wheat, too.
Great find - thanks for posting it.
I don’t mean to be argumentative, but if that were so you couldn’t use boiling water bath or pressure canners. Pressure canners reach much higher temperatures than 200 degrees, and you must pressure meat for 90 minutes.
You are probably right. Makes sense to me. I know air bubbles out under the lids when doing BWB, but since these are dry ingredients, it might not work that way.
Does this method the article discusses also keeps dry goods for 15-20 years too?
I would have thought that the flour would last quite a while just being stored in a seal container...
Thanks for posting the link...
It's always a good question to ask. If you think about flour, however, it's typically used in a product that is baked at 350 degrees or even higher, so it's kind of a moot point.
Some of us in my family are gluten free, and so we use a lot of almond, rice and coconut flour. Rice should be ok, but I am wondering if this will work due to the fat content of almond or coconut flour. Anybody have thoughts on this? The flours are ridiculously expensive, so I'd love to preserve my investments in these products.
Sounds interesting. I store rice, oatmeal and pasta in 1/2 gallon canning jars. But I buy desiccants and oxygen absorbers to put in when I seal them.
For those of you who would like some good beef for long term storage (instead of just canned tuna and chicken) I found this source:
I am impressed with the quality. Basically it’s like chunks of pot roast in a can, nothing else. Some Wal-Marts carry it in Kentucky and Ohio, don’t know about anywhere else. I ordered a couple of cases directly.
You might want to call them and see if they are in retailers in your area.
Oh yeah, well I use Neon gas and replace all gas in the container with the inert neon gas then i place a rod of cobalt-60 into the container.
My food has a shelf life that is cobalt 60’s half life!
“doesn’t dried grain have an almost unlimited shelf life?”
I’ve had things like whole wheat flour and brown rice go rancid. I think it’s the oils in them that cause it.
The heating process kills the eggs.
That must be why the bulk grains we used to get back on the farm lasted for months. They were dried using a hot air drying process.
I’ve six 10 Kg bags of all purpose flour
and five 2.5 Kg bags of whole wheat flour.
Given a fairly dry environment, how long will flour stay good in the bag?
Are bugs a big concern?
The water, when boiling, supports the lid. In the oven there is nothing to prevent the rim of the jar from penetrating the seal all the way to the metal.
Is it possible to heat the flour then vaccuum pack it instead of canning it?
Yes, the article at the top is what we did and it is long-time storage. Stuff just cannot have oil in it.
We bought some rice flour too and will be canning it. BUT I don’t think I would can the almond or the coconut..I think there’s too much oil in it and I’d be afraid it would go rancid. But I’m always up for learning that I am wrong about something.
ping for later
I think it would basically be the same thing..so I think you can do it with no problem.
The seals would melt.
Looks interesting - thanks for posting the link. What’s the shelf life of the Keystone beef?
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