“Very good thinking - I put rice, dried beans, peas, etc. in them and put a whole tray full in the oven at 170 degrees for about an hour - I simmer the lids and put them on and tighten the band. They will vacuum seal very nicely. Gives a nice long term storage package. I put rice into pints and some half pints.”
I didn’t know you could do this. I have been trying to buy bags of beans and rice, but hubby is worried I won’t be able to keep them safe from bugs/mice long term. Do you add a bay leaf to these jars? I’ve also checked out your links to Walton’s. I’m thinking of ordering a few things. Would you recommend getting it in the #10 cans or bags?
>>>> I didn’t know you could do this. I have been trying to buy bags of beans and rice, but hubby is worried I won’t be able to keep them safe from bugs/mice long term. <<<<
Absolutely. Works great. There is only one caution... DO NOT HEAT TREAT SEEDS YOU WANT TO PLANT!
For food storage, the heat at 170º for an hour will kill the bugs and eggs. I have never found bugs in any of the stored grain or beans I have treated this way - I do not use bay leaves in the heat treated ones. I only use bay leaf in flour and cornmeal that I have freezer treated and am keeping in bags.
Please don’t say if 170º is good 350º is better - can cause toasted beans with different flavor and also hard beans that no matter how long you cook them they won’t get soft. At the 170º It does an excellent job and does not change taste or texture.
What I like about the jars is that they will keep for years and years without worry, plus I use the size jar that we would use all at one time. Makes it very handy.
Since I use re-used lids to do it, the cost is only for the heating in the oven. Note: if you plan to reuse lids, take extra care when opening them. Don’t use a bottle cap opener and bend the lid. I usually use the back of a knife or spoon to hook under the edge and lift with a steady pressure - I think I have only bent one in the last year doing it that way. Some of the lids must have been used 3 or 4 times this way. Don’t re-use them for regular canning! (even though I have been known to do it when it is getting late at night and stores closed but need to finish canning a batch of vegetables - without losses so far.)
I put rice up in ½ pints and pints - these sizes work out just about right for the three of us, depending on how we use it in the meal.
I put split peas, black beans, lentils, pintos, limas, red beans, navy beans and mixed beans (I make my own mixed beans for soup) all in pints.
I put kidney beans in quarts - (because I make larger batches of chili.)
That way, there is no waste, no partial containers - It just works well for us.
LOL My wife likes it because I usually will cook enough for an army... Then we have a ton of leftovers to deal with, either freeze, can or eat for a week. She says it really provides a good portion control and keeps me in check.
Guess I just get carried away when canning and have two 21 qt. pots of spaghetti sauce, apple sauce, etc. so I figure when cooking dinner I should do the same. LOL Well not quite, but I do overdo the portions without putting them in the right size jars for what we normally use for one meal.
Give it a try. It is much more reassuring to know that the investment you have made is safe! (I hate having to throw out buggy beans or any food that I just didn’t take care of.)
Thanks for reminding me - I have 20# of rice and 10# of red beans that I need to process from the last time I went to the store. I’ll have to do that tonight.