I would like to share some basic information on how to prepare meals in jars using Dry-Pack Canning.
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.
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
3. Heat canning jar lids in water according to package
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.
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
10. Label and date jars.
11. Store in a fairly cool and
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.
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, low fat
ready-to-eat cereals, and low fat or fat free pretzels. Sugar may be
stored in jars but absorbers are not necessary.
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, nuts and seeds. These foods should be used
regularly to avoid rancidity.