Posted on 08/20/2012 5:22:43 PM PDT by Kartographer
I've had a vacuum sealer for several years and I love it! I bought it because I was tired of freezer-burn on the meats in the freezer, and for sealing veggies in bags to freeze... but I haven't been using of all the functions... like vacuum sealing dry goods in mason jars.
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I do this for certain things. I have started oven canning flour, corn meal, wheat and other dry goods. The good part about dry canning or oven canning is that when you eventually use the goods, you have canning jars for produce from your garden.
I read that and have come to the conclusion that this person was simply wrong. I hoping that I was wrong and it was possible because nuts would be a great food to store.
We did plant some almond trees in our orchard and hope to be harvesting fresh almonds in a few years!
Nothing wrong with dry canning, but the vacuum sealer doesn’t use near as much energy and living in the southwest I don’t use my oven from about May through October.
My experience with trying to vacuum seal stuff in jars that is oily, is that the vacuum pulls the oils out. Of course my sealer wasn’t too sophisticated, I guess it couldn’t tell when to stop. Something I do with some things is freeze, then vacuum. But not a high vacuum. I saw some comment about if you froze and then high vacuum, would the ice crystals vaporize giving you a real freeze dried.
Thank you for that advice.
I did the vacuum sealing thing and found some of the lids just didn’t seem to take the seal well and that probably explains it.
I know nothing about this but happened upon this:
http://www.thefreelibrary.com/Oven+canning+preserves+dry+goods+for+years.-a0264672577
“The only thing you can not oven can is dry foods that have oils in them. I oven can almonds, and pecans, but walnuts do not can good at all. They will go bad, but it is due to the amount of oil, so they get tossed in the freezer.”
you post, re dry canning - “Just place them in a jar and seal - place in the oven at 250 degrees for 2 hours were the approximate directions...”
This may be very dangerous - exploding.
n dry canning - the instructions I have seen over and over - say put the jars in oven WITHOUT lids - at 200 for 1 hour -
Here’s an article that explains it - it’s the same as I’ve seen in magazines
http://www.thefreelibrary.com/Oven+canning+preserves+dry+goods+for+years.-a0264672577
Here’s a somewhat related question I’m hoping somebody here can answer:
How strong is the vacuum formed in the traditional ball-jar canning method.
The reason I ask: I discovered I could dye wood veneer with high quality light-fast dyes using a vacuum pump from an old oxygen concentrator. But one day I sucked some of the dye into the pump. So while waiting to figure out how to fix the pump, I got the notion of boiling the dye with veneer in the jar in the microwave and sealing it with the lid. It formed enough vacuum to dye “through and through” in the time it took to cool enough to handle.
Tried to find some rating of the vacuum in terms of inches-Hg but found nothing online. I was thinking I could do a write up for other wood-workers.
I fixed the compressor by the way, and got a little smarter too.
Here’s a tip for what it’s worth: a refrigerator compressor will draw 20” or so Hg, around say 3/4 atmosphere. They’re quiet and free. The only hitch is finding one and rigging a way to return the oil sprayed out as the pump runs.
Anyway, I’d appreciate any suggestions as to how I could find out about the vacuum in a canning jar. I’ve been to the how-to sites and they don’t give any measurements—all practical.
Thanks! We are going to give this a shot with almonds. Will try them in a couple of years to see what they taste like.
“Most nuts have oils that I believe would go rancid even if they were dry canned or vacuum sealed”
‘Rancidity’ occurs when the unsaturated oils in the nuts, etc are oxidized by oxygen in the environment. If it were dry canned or vacuum sealed so as not to have any oxygen in the container, rancidity should not occur.
“Most nuts have oils that I believe would go rancid even if they were dry canned or vacuum sealed”
‘Rancidity’ occurs when the unsaturated oils in the nuts, etc are oxidized by oxygen in the environment. If it were dry canned or vacuum sealed so as not to have any oxygen in the container, rancidity should not occur.
From what I’ve been able to find the Foodsaver usually pulls between 20 and 25 “in. Hg vac”
That is some really cool stuff right there.
http://www.youtube.com/watch?v=lGfUwEf810g&feature=related
And notice that they’re dehydrated tomatos!
When you do dry canning using this vacuum seal method, do you add oxygen packets to the jars?
I do. I add 100cc oxygen absorber to each jar as an added measure to everything, but sugar or anything with a lot of sugar in it like chocolate milk favoring. It’s been reported oxygen absorbers make sugar get hard over time.
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