Dry Canning Beans And Rice For Long Term Storage (How To)

[@bunh996]

I looked at so many different videos that my head is spinning. But you did such a great job explaining about botulinum and dry canning that I can easy understand. Thanks so much.

[@CountryLivingExperience]

Glad it was helpful!

[@neppieb]

@@CountryLivingExperience I agree with this comment. I watched many videos on dry canning beans, but your video was easy to understand and didn't make me feel like it was that hard. 1 question I do have is, "do you remove the rings once the seals are good? Thanks

[@michelegregory7272]

@@neppieb If the seal is good, there’s no reason to leave rings on canned goods.

[@evil1by1]

@@neppieb you shouldn't leave the rings on. If a seal is going to fail you *want* it to fail and you want to know, you don't want a ring helping to hide a seal failure. If a ring is on tight enough you can get a seal failure and reseal but it's contaminated at that point and not safe to eat.

[@christysharp9448]

We just ate saltine crackers and pinto beans from almost 6 years ago. Love this video. It works great!

[@bradmetcalf7832]

I'm going to differ on the need for headspace on dry good's, there is already to much air in the jar as it is. As long as there is not so much product in the jar that it would prevent the lid from popping your fine. The fuller it is the less air that is in it which is the goal.

[@CountryLivingExperience]

Very good point

[@alanawalker8681]

I liked your video, but you left out a few things, how long will this method preserve the food for, And is this method the same for all dry goods, length of time in the oven as well as temperature? I'm new at this so I need details? Thank you, I need to get started asap.

[@CountryLivingExperience]

@@alanawalker8681 I have read accounts of it lasting 25 years. I went over time and temp in the video. Also, some products are more difficult to can like beans as they can retain more moisture than rice or flour for example.

[@luciankannon9172]

You all probably dont care at all but does any of you know a method to get back into an Instagram account?? I was dumb lost the password. I would appreciate any tricks you can offer me.

[@holdenkylo6859]

@Lucian Kannon instablaster :)

[@michaelprestridge4622]

@8:44 you go from talking about placing jars back in the oven to Lids, you said put lids in for last 15 min of process. You never gave length of time for the process, I watched a couple of times to make sure. thanks for the great video.

[@CountryLivingExperience]

Thanks. The product stays in the oven for 30 minutes min in the unsealed jar. The lids go in for the last 15 minutes of the entire process. So the total time ,including the original 15 minutes for jar sterilization, is 45 minutes. Hope that helps.

[@kirkwaggoner7573]

@10:19 he says "Half an hour is done, the timer just went off", so 15 min. sterilization, 15 min start of run before lids go in, 15 min. to finish.

[@michaelprestridge4622]

I did it this weekend it worked great, thanks

[@CountryLivingExperience]

@@michaelprestridge4622 Awesome!

[@kathymc234]

You are wonderfully observant. Thanks!

[@crochetgottaloveit]

How long did you have them in the oven after filling the jars? I know the empty jars were in there for 15 minutes at 250°F. I'm just unclear on how long to leave them in the oven after they are filled. Thanks for making this video on dry canning. This is new to me and I have a bunch of dried beans and rice to try this dry canning with.

[@CountryLivingExperience]

Hello. For quart jars leave them in for 30 minutes. For 1/2 gallon leave for 1 hour. Please note that beans are extremely difficult as they hold a lot of moisture. Flour and rice are easier.

[@sherylallen2415]

@@CountryLivingExperience Thanks! I was not clear on that either.

[@sheilamclaughlin963]

@@CountryLivingExperience elevators want the beans below 15% moisture before they will take them so they will keep for a very long time. Beans have no natural enemies to keeping them in storage as long as u keep them dry and rodent proof, they contaminate them because that’s what they do, pintos, light reds, ect, will get darker as they age and continue to dry. Never tried to see how dry they will get over time. Plastic buckets have to be poor way to store anything as they trap moisture

[@drn7481]

@@CountryLivingExperience you still did not tell us the temp to can

[@ahtemmathehun3506]

@@drn7481 I'm not sure if it's 250 or 300. I'd like to do this but I'm gonna have to go find another video or article as well.

[@pinemeadowshobbyfarmafruga8319]

Thank you for this tutorial. I am washing up my canning jars for dry canning my flour - beans - peas - rice and barley. This is useful.

[@CountryLivingExperience]

Very cool. Be careful of barley as it has a higher oil/moisture content.

[@pinemeadowshobbyfarmafruga8319]

@@CountryLivingExperience Good to know. Thanks

[@MiddleEastMilli]

@@CountryLivingExperience And how would I be careful?

[@raincoast9010]

@@MiddleEastMilli I think he means don't expect it to retain freshness as long as say rice or beans.

[@sallyk9]

@@MiddleEastMilli Shorter shelf life I would think.

[@jeanroeder5534]

One of the best videos I’ve seen for dry canning, thank you for your complete explanation and shared info

[@CountryLivingExperience]

You're welcome. Glad it was helpful.

[@noraperez5157]

How long did he bake the beans ?

[@kathymc234]

I'm watching for the 3rd time to catch that.

[@nikki7369]

@@noraperez5157 Look at Michael Prestidrige's comment. He tells him the answer of 45 minutes total. But the lids are inserted in the oven after 30 minutes within the 45 minutes. Please double check because I am not sure if empty jars heating starts the 45 minute timer or the beans does.

[@nikki7369]

@@kathymc234 Read Michael Prestidrige's comment because he tells him. I also told Nora Perez.

[@theresalogsdon765]

You dont pick your beans?. You know pouring them out on a Pan or Towel and remove the Debris before Canning? Sometimes, it's just broken beans, a rock or a piece of the Stem from the plants. Most have some, others alot and some none. That was passed down to me as a rule for Dry Canning Beans from Gma and Mom. Nothing wrong with not. But thought everyone did this. Lol. Thanks for show this. It helps alot of Beginners and ones who have been Canning for awhile. ❤🙏❤️🙏

[@indiareiss434]

Thank you so much for this video! You were so articulate and made it easy enough to follow that for the first time I felt confident enough to try it! I've now dry canned over a hundred quart jars of my favorite beans, rice, legumes, and flour! ❤

[@CountryLivingExperience]

You're welcome. Glad it was helpful. That is a lot of canning!

[@rawroutesunknown8800]

How are you not getting condensation..everytime mine fills with water

[@amymartin7508]

interesting... we are in the south and humidity is up so I'm not in a hurry. oven was on for potatoes because I washed the pressure cooker lid, made if fail..again. haha. I was like. fan is on.. what is another hour.. already froze and let product come to room temp. dry canning it now. side note.. me: why the heck can't you be fast enough to fill 6 jars.. spill.. haha. ok. when I take them out for the lids I will do one at a time. we did the bitter that was but there were 3. this time mash potatoes and rice. I did a cookie sheet at a time.

[@indiareiss434]

Hello! Just wanted to give an update 2 years later on that massive dry canning session I did. It was a tremendous success! Here is a more in depth list of everything I canned. Red and white quinoa, white, brown and basmati rice, white flour, cornmeal, green split peas, kidney beans, garbanzo beans, pasta, bulgar wheat, mung beans, white beans, pinto beans, the 13 bean mix from bobs red mill and a few other things. Fantastic success!! Out of everything I canned and it was well over a hundred quart size jars, I lost about 20. The cornmeal did not keep it's seal, I had been checking my jars semi frequently and about 6 months in when I checked again the seals had popped open and I had visitors. Also lost some of my white flour. Seemed like the ones that I put in wide mouth jars didn't keep their seal. Overall fantastic success! This has changed the way I approach my food storage and shop in bulk on sale. Thank you! And input on the failures would be awesome if you have time ❤️

[@Thecasualoffensive]

@@indiareiss434 did you have to do anything for the quinoa?? Thank you for the update!!

[@leomcnally6638]

Thanks for the info. Canning 20 # of Basmati rice right now. FYI 20 # of rice fits into six 1/2 gallon Ball jars with 1 cup left over.

[@AY72AZ]

Thank you this was my first attempt at canning "anything" and so I started with white rice. Perfect explanations with sound reasoning and every jar ping'ed!!

[@CountryLivingExperience]

You're welcome. Glad it was helpful!

[@josephleflore218]

Me too

[@kellinobelly1230]

Ana Y. He’s the best I’ve found on KZbin. And being new to this, he explains it so well and keeps it real. Mine ping”d too. It’s so satisfying every time one pings. I get all giddy.

[@susanp102]

Change to brown rice, a lot healthier for u and if u are in the situation where u need to use ur stockpile, I would think u would want all the healthy stuff u can find. Besides brown rice tastes a lot better.

[@sallyk9]

@@susanp102 I thought you have to be more careful with brown rice as it has a higher fat content.

[@stephaniern33]

Already on round 2! Thanks, we will never waste dry food again!

[@CountryLivingExperience]

Awesome

[@marilynvandroogenbroeck34]

Mine formed condensation in the bottle, is that normal?

[@Pamela-B]

@@marilynvandroogenbroeck34 exactly the reason oven canning is UNSAFE!

[@suzybailey-koubti8342]

Thank you so very much for this video! Even though I learned to can in the 1960’s with my Mamaw, it still scares me to this day. I’m almost 65 and I can still remember her strict voice. I must get busy with my 50 lbs of rice and 50-60 lbs of beans, 30 lbs of sugar, 30 lbs of flour. Hahahaha! I’ll be dry canning ‘til the cows come home! 🙏

[@CountryLivingExperience]

Nice

[@lvbtm]

Love him reminds me of Alton brown. Great teaching!

[@CountryLivingExperience]

That is a nice compliment. Thank you. I love Alton Brown.

[@nikki7369]

Yes, he does.

[@MelCarter9]

Yay! You are teaching me about dry canning without a lecture. Thank you.

[@WilletteB]

I appreciate your video. This looks easier than other tutorials I've watched. Thank you for sharing.

[@CountryLivingExperience]

You're welcome. Happy canning.

[@TexasScout]

I’ve been doing this for a while now, however, the only thing I do is stick my good dry goods in the freezer for 72 hours and then I use my vacuum sealer with the Mason jar adapter to vacuum seal them, works like a charm.

[@mnp870]

@@TexasScout doesn’t freezing retain dampness which causes mold?

[@TexasScout]

@@mnp870 Only when you thaw it out.

[@methemonkeyking]

You’re a great instructor. Thanks for the video. The only bad thing, the jars about doubled in price.

[@CountryLivingExperience]

Thank you for the kind comment. I have seen that they have doubled in many places. I found some on Walmart.com for a good price. Also found some at Tractor Supply.

[@veronicacousins8161]

For me this is No safe.

[@CottonJC1]

THANK YOU FOR THE SIMPLICITY OF THIS VIDEO! Can these be stored in a insulated storage building?

[@CountryLivingExperience]

You’re welcome. Thanks for watching

[@liciaparr7191]

I loved your step by step instructions but didn't consider one thing, I live in Florida and there is a lot of moisture, aka humidity this time of year. This is my 1st attempt at dry canning dried beans and used larger jars (1/2 gallon). I ended up with moisture inside the canning jars even though I followed instructions. Making a note that timing is everything, especially if you live in Fl., and possibly my jars were too big? Affirming the statement, "Size matters"

[@CountryLivingExperience]

Florida is tough for this type of method, especially in the summer. 1/2 gallons need at least an hour but that is with a bean with less moisture. I might dry them out on a baking sheet in the oven at a low temp first and then add them to the jar.....or just save the dry canning for beans and rice and vacuum pack the beans.

[@meenakshisharma5577]

Very timely video, l was to dry can my dry food items. Very well explained. Thank you for sharing. Looking forward to your other videos. Stay blessed

[@CountryLivingExperience]

Thank you. Blessings!

[@bella-bee]

Ball says their jars are not suitable for dry heat. It’s not tempered glass. And get this, it produces micro shards of glass which then gets in your food! Yikes! No, they are ok in moist heat only, I reckon. Given these dry goods are shelf stable anyway, and dry enough to resist the growth of C.botulinum, along with most molds and yeasts, (although they can grow drier) you are safe to just remove the oxygen. Vacuum seal or oxygen absorbers. And then you can even use repurposed jars (if they could previously seal, with a clicky lid. 3 ways to vac seal I know of: FoodSaver lid seal adapters, used with a vacuum seal machine or brake bleed hand pump, pump n seal, a nifty little gadget, or a vacuum chamber. See Rain Country for what that can look like. They use pvc pipe! Sealing and removing air/oxygen will stop any critters growing, won’t it? I can’t think of anything that grows without air except anaerobes, and they need moisture.

[@MuffinstoMangos]

Your ruining your jars. Their not meant for oven. So, they could crack or explode if you try to reuse these jars for real canning...also moisture will be in there. Condensation. Vaccum seal or oxygen absorbers. This is what I read. Can you explain this? Alot of diff videos

[@sherylarnold2564]

That's why you only heat them on 200 until the jars are warm and dry

[@killerx4123]

Constructive criticism wonder why it's nkt acknowledged

[@Dianne5657]

My first time seeing this video. You did a great presentation as well. It is going to be my first time at canning anything, Nervous, I am but I am eager to learn. I subscribed as I want to learn all that I can regarding food storage and canning.

[@CountryLivingExperience]

Thank you. We have a few other videos on food preservation. Go check out our video page if you are interested.

[@thegreatcornholio7255]

Is doing this necessary for any reason? I've eaten rice over 10 years old, and it seemed fine, however beans are awfully tough at that age and need to be cooked a long time. Does this prevent that? Also, how long should this last after doing this? I just store my stuff in galvanized and food grade plastic trash cans, and it seems fine.

[@daughterofthemosthighking5095]

As he mentioned in the video it kills bugs and bug larvae that might be in the dry goods.

[@Cojo910]

If you have any mice, the jars will keep them out whereas they have eaten through the plastic bags.

[@pretzeltwisttwist7740]

I had the same question. Regarding the bugs, wouldn't they be killed when you cook the rice, beans, etc.?

[@redfishbandit6306]

Would the 30 minute time work for 1/2 gallon jars,or would I need to extend the time? Going to vann rice a 1/2 gallon fits our usage better than quart.

[@CountryLivingExperience]

I would actually go about 45 minutes to an hour for 1/2 gallon jars.

[@redfishbandit6306]

@@CountryLivingExperience thanks

[@mcsfarrugia]

Would that time frame be for both sterilization time (without anything in the jar) and after you fill it and pop it back in with the item you’re canning?

[@ASeedonGoodSoil]

Would I be able to also add an oxygen absorber once they cool off?

[@silverkarina]

That is a dangerous method. There will still be moisture in the dry products.

[@judithpratt8034]

I use my dishwasher to sterilize and dry my jars

[@Chickenmom777]

Thank you thank you! This was the easiest video to learn how to dry can🌼

[@CountryLivingExperience]

Glad it was helpful.

[@pansywalkerrn4186]

Thank you. Very good explanation on the proper technique. You make it seem so easy. Well done. My next batch will go much quicker.

[@CountryLivingExperience]

You're welcome. Glad it was helpful for you.

[@PatriotHomestead]

Thanks so much for this video! Exactly what I was looking for. Can you store powdered milk like this?

[@Heymisscrafty]

Yes, but you need a desiccant pack on top before sealing.

[@cynthiaspinelli5754]

Do I cook the beans in the oven at 2:50 before I put them in the jar a bit confused

[@deandebroux]

I'm confused on why to sterilize the jars when as soon as you put the food in them, they are no longer sterilized. Then your heating the jars and food inside them to 250 degrees anyways which would sterilized the jars and food. Am I not correct? Your technically sterilizing the jars, then contaminating them with raw food from the store, then sterilizing the food and jars together... it seems like sterilizing the jars before putting the food in them is kind of pointless.

[@yedisacol2866]

happy to find your channel. finally thanks to you I already know how to do it and super easy, fast and without complicated processes. 🤗

[@CountryLivingExperience]

Thank you. Happy to have you here.

[@AnovaLisaDragonfly]

Thank you for this really well-done video. Will this process work with quinoa? I think it’s dry enough but I don’t know about its oil content... And would the color of the quinoa matter (beige, red, black)?

[@CountryLivingExperience]

It should work with quinoa. I don’t believe the oil content is that high and it stays fairly dry.

[@AnovaLisaDragonfly]

@@CountryLivingExperience - Thanks! :-)

[@bridgetiovino8635]

Great video! How long do the beans stay in the oven before removing them?

[@CountryLivingExperience]

30 minutes for a quart jar. Be careful with beans because their moisture content can be very high.

[@veronicacousins8161]

I see one ladie,she is a Sciences and she is canning for 60 yrs.She have a wonderful vídeos how to can safely.

[@caligirl3000]

What is the name of the utensil you used to put the sterile lid on top of jar? Where can I get one. First time canner. Thanks!!!!

[@CountryLivingExperience]

It is a jar lifter or lid wand. You can find them on Amazon for a few bucks.

[@7dgriffiths]

250 degrees for 15 min, fill with dry goods, put back in oven for a half hour- leave some head space, wipe rim w/ damp cloth, place lid on jar

[@CountryLivingExperience]

Correct. Additionally, lids go in for the last 15 min.

[@wernorse]

But every jars time will not be equal - if you are filling hot jar with beans and placing back in the oven ... then repeating process with each individual jar ... are you timing 30 minutes to each individual jar?

[@susanp102]

​@@wernorse He could pull the cookie sheet out, set it on the door and fill all the jars without removing each one individually, would save time and steps.

[@LeissaC1964]

I dont know if I didn't do it right but I didn't hear no popping

[@LeissaC1964]

The lids still clicked can I re do them?

[@sandrarr494]

Interesting, very useful information In case of food shortage which I have no doubt can begin anytime soon here in the US

[@CountryLivingExperience]

Glad it was helpful! I totally agree.

[@corbancottage]

Great video, with great info! You made things so simple.

[@CountryLivingExperience]

Wonderful! Glad it helped.

[@Scary_Sary]

There is still moisture in dry goods that the heating in oven brings out! Plus air with potential botulism spores once taken out of oven!! Friendly man but NOT SAFE. Better bugs get at them in original packaging than botulism get you or your kids. Watched a good debunking of this method. Don't do it please!

[@CountryLivingExperience]

I am doing further research after seeing some new information.

[@Scary_Sary]

@@CountryLivingExperience thanks for your response God bless you.

[@phloughergirl]

May be a silly question, but how can you tell the moisture content of a dry food?

[@irbeliaespinosa6622]

Good question. I was wondering the same. Hope he comes back and answers it.

[@ladyvirgo013]

Thanks So Much, I'm in MI too🌏 I'm going to do Rice today

[@CountryLivingExperience]

Awesome

[@marybrown7203]

Me three.

[@ladyvirgo013]

@@marybrown7203 yay Mary

[@marybrown7203]

@@ladyvirgo013 Do you make Kombucha? I want to give it a try.

[@fjd6423]

Love this! Great validated information! I was ready to dry can my rice and fell on the video that says there will be moisture built up and poison us! So glad, that's not true but will be sure to use your process!!! Thank you!

[@CountryLivingExperience]

Still be careful and make sure the product you start with is very low moisture.

[@marysinger294]

Great video! Your method is very easy to understand. I tried your method with 3 jars, this is my first attempt to dry can.....and each of the jars popped!! I don't see any moisture, so good so far. I'm going to dry can more using your method. Thank you!! I'm subscribing to your channel. Have a great day!!

[@CountryLivingExperience]

Thank you. We appreciate you being here.

[@justathoughtjamer259]

I did see a lil moisture and I followed the instructions to the t, is there something I did wrong?

[@ozricus]

What about wheat berries I use to mill my own flour? Would that be a candidate for this process?

[@CountryLivingExperience]

They have oils in the bran layer that will cause them to go rancid over time. Short term storage is ok.

[@ozricus]

@@CountryLivingExperience Thanks!

[@jacksprat1556]

Can I just use food saver to suck out air? Is that enough instead of dry canning?

[@CountryLivingExperience]

We do that as well but this process kills bugs, larvae, and eggs.

[@billylong4091]

Very well done I enjoyed your instructions thank you

[@CountryLivingExperience]

Thank you. Have a blessed day.

[@torriekolbeck5117]

Thank you so much for your quick response about canning beans and rice together. Ive been telling everyone about you and sending them to your site. Even my mother in law of 30 years who has been canning since she was a young kid is now seeking you out and how to dry can. You are so amazing and I love how you explain things so thoroughly. Keep up the great work.

[@CountryLivingExperience]

Thank you so much! I appreciate it.

[@judymiller323]

Eric is one of my all- time faves ~ such a great teacher😉

[@onwa.beauty]

God bless you for this video! and love hearing happy kids in the house its a wonderful sound of joy! thank you

[@CountryLivingExperience]

You're welcome. God bless you too.

[@cindyspence6194]

Thanks so much for sharing this method. We all need to prepare for uncertain times we are living in. You are a blessing to many and I thank you and appreciate you much. Greetings from Africa!

[@CountryLivingExperience]

You're welcome. Have a blessed day.

[@dorothycook7938]

Will this Dry Canning Method work with smaller jars, just thinking that I would not use that many beans for cooking at one time, can you dry can pint jars?

[@CountryLivingExperience]

Yes. Absolutely.

[@pattycastle7863]

Great video. I have canned for ages and never knew about this. Hey check out Castle Hives. Great Bee Keeping channel

[@CountryLivingExperience]

Thanks! Will do! Bees are in my future.

[@mlk08012]

Dry canned for the first time today. It was exciting to hear the first “pop”.

[@CountryLivingExperience]

Awesome!

[@valleygirl4161]

Thank you for the video. I’ve done rice and it woks great. But can I can wheat berries this way?

[@CountryLivingExperience]

You're welcome. Sorry, you cannot dry can the wheat berries because they still have the bran and germ layers which hold oils and moisture.

[@isuggsy]

I'd want to wash the rice and leave it to dry out completely before dry canning because rice has arsenic in it and I had a friend from China where their family worked in the rice fields and she told me that they get pushed all over a dirty floor.

[@woodsie5796]

Wondering if I should dry can my coffee? Although I dont have ani animals who tough it, just wondering if its safer?

[@CountryLivingExperience]

I think coffee is too high in oil content. I would not dry can it but vacuum seal it.

[@elainesinclair3524]

I tried your method today for beans and rice. Not a one of them sealed!

[@CountryLivingExperience]

Bad lids, not hot enough, waited too long before placing lids on? I am not sure.

[@lovebug1891]

And thank you so much for sharing I'm going to be doing some dry canning so I greatly appreciate it

[@CountryLivingExperience]

You are so welcome

[@paulajones1177]

Very timely video as I just got my most recent order of bulk beans, split peas, and lentils. I love the idea of using quart jars instead of buckets, like I've done in the past. Also, with the jars, you won't have to worry about rodents eating their way into your packaging. Some plastic containers and the mylar bags are not rodent proof. Using canning jars are a better option.

[@CountryLivingExperience]

Glad it was helpful. That is one of the big reasons for this method. Nothing is going to get through those glass jars. I was always leery of the mylar bags when it came to rodents and certain insects.

[@2lorishep]

You can always store your filled mylar bags in buckets with lids.

[@suzybailey-koubti8342]

@@2lorishep, rodents will gnaw through a plastic bucket and then the Mylar bags.

[@sheilajarboe4437]

I loved your video. It’s nice to have the “why.” I canned beans and brown rice today. I followed your method, except I used 1/2 gallon jars instead of quarts. Everything “Popped” sealed, but by the time I got the last jar done. I noticed the other jars had moisture buildup up on the inside of the jar. Are these beans and rice ruined?

[@CountryLivingExperience]

Thank you. The jar that got moisture in it will have to be completely redone. It must have cooled a bit before you got the lid on or didn’t seal properly.

[@sheilajarboe4437]

Country Living Experience: A Homesteading Journey What am I doing wrong? Everyone of them sealed. But they have moisture in them. The moisture left, the next day but the beans are wrinkled, which leads me to believe it’s in the beans. What should I do? If you can help it would be great.

[@CountryLivingExperience]

@@sheilajarboe4437 It sounds like it is the beans. They are not dry. I would try to dehydrate them in a food dehydrator before trying again. That is the only thing I can think of. Store bought dried beans should not be doing that.

[@johngraham6839]

@@CountryLivingExperience You also used larger jars. Another video says to "cook" for 90 minutes if you use a 1/2 gallon jar since there is so much more material. Also, like when you make jerky, crack the oven door for a little while at the end to let any pent up moisture vent from the oven. I just use a wood spoon to prop it open the last 10 - 15 minutes.

[@cynthiaspinelli5754]

Do I cook the beans in the oven at 2:50 on the baking sheet before I put them in the jars or do I just get them out of the bag

[@lunes-1]

👍

[@jamibishop7208]

Thank you for the great info. Love this video. You were clear and straight to the point. Please stop saying bugs, I know about them, just don't want to hear about them. I subscribed. looking forward to more content!

[@CountryLivingExperience]

Thank you Jami and welcome to the channel.

[@Growyourheirlooms]

Dozens of universities and extension offices say dry canning has not been proven to be safe. In fact, the USDA says that Dry Canning may be extremely hazardous.

[@CombatVetx3]

People have been dry canning for a long time without adverse effects. Your bringing these up to a safe temperature before sealing them. To me this is a better method than just vacuum sealing bean and rice in jars with oxygen absorbers.

[@utgeorge]

Hi. Can I heat the bulk beans in the oven large pans then vacumm seal warm portions with my food saver? I want to kill the bug stuff, but short on jars. Thanks for thoughts on this.

[@CountryLivingExperience]

You can do that. I would let them cool first so the plastic bags don't melt or release chemicals. I understand how hard it is to find jars right now. I did find some on walmart.com that were still a reasonable price. Amazon had them for double the normal price.

[@utgeorge]

@@CountryLivingExperience thanks for the comeback. I have about 100 lbs to resack. Just spent the last couple hours throwing out weevil infested food. Dyson full of bugs! Must freeze or heat from now on. Stay safe.

[@kellinobelly1230]

@Country living Found the Kerr and ball jars using your link. Thank you! Amazon seems to be having a challenge fulfilling orders.

[@susanchamblee1190]

I too put up my dry goods {ALL} in glass quart or 1/2 gal jars for rodent & bug prevention. I just vac seal the jars and they store for years and years and kills all bugs. Bugs have to have oxygen to live, I remove that. No weevils in the flour. I find it's a faster method. Will not work for metal can goods. FYI: "For Jars" sells a hand held vac sealer for jars at a great price. My sister says it's working great for her.

[@thefun9608]

So I did this for an hr at 250 and the beans only came up to 75.....? How long are you leaning your beans in the oven? How long for flour? Will it scorch or burn??

[@SaB-d6k]

Hi! New to this… how long have you stored your food using this method? And you mentioned this kills off any botulism but in the video notes there’s a disclaimer about it being present. Not here to criticize, only trying to learn while I build our long term food storage supply. Can you clarify?

[@marammohamed2004]

is it 250 degree celsius or fehrenhite

[@CountryLivingExperience]

Fahrenheit

[@bella-bee]

If tattler lids can’t go in the oven it’s not because boiling water is 212F / 100C It’s because dry heat is not the same as moist heat. Moist heat is more efficient than dry heat in sterilising, for some reason. (Please excuse my English spelling). I forget why. But just think, they are used in pressure canning at 245-250F, aren’t they, but moist. That’s 121C You know the effect yourself. Moist extremes of temperature are far more unpleasant than dry!

[@ambercrombie789]

My oven isn't working now. I put sterilized jar in boiling water in large stock pot in pasta basket for 20 min. // Only registered 138 F at bottom . 87 F at top. 🤦‍♂

[@pizzaparty-r1c]

I use a vacuum sealer. Comes with specialized caps for sealing manson jars. Makes a for very strong vacuum. Cannot get the lids (tattler type only) off by hand, thats how strong it is.

[@steveolsen4874]

Oh, and what about egg noodles?

[@CountryLivingExperience]

No, you need to vacuum seal noodles.

[@sheilameagher3675]

And do not forget to label with the year and the contents (just trust me, children & spouses can not always tell the difference between dried beans when you send them to bring you a jar).

[@dansofibeda6377]

CORN Kernels should not have Oxygen Absorbers because they have a lot of oil and can create botulism. I'm damping my stored corn since I did put OA :(

[@iPervy]

Thanks for this video. I actually last year lost a large majority of flours/oatmeal/rice/beans, etc due to rats and moths :(. Moths especially are nefarious as they eat through all paper oatmeal containers, and any plastic containers. This process saves all the dry goods from getting lost through pests so much appreciated!

[@CountryLivingExperience]

You're welcome. I know the pain of losing rice and beans to moths. We did a video on vacuum sealing as well. Check it out.

[@sct4040]

How about putting all plastic and paper contained foods into a plastic bin, then seal it was tape?

[@iPervy]

@@sct4040 Unfortunately all platics for reasons im not certain how they somehow get through. So even never opened and sealed plastic jars or boxes they get in and ruin. Only things they dont contaminate are metal and mason jars. Glass im feeling okay with but not certain just yet on.

[@kimjames4107]

How did you sterilize the lids for dry packing ? You said you can't boil because it's dry packing, and you can't put them in the oven either.

[@christinabenner1272]

This will be my first year growing and canning. I was seriously beginning to think you couldn't do dry goods. Thank you for this video. If I had to use a pressure cooker to do this method what would it consist of? I currently only have a convection oven. Also if the USDA has come out and said that you can safely can dry goods, why are so many people still saying you can't?

[@godfreydebouillon8807]

Rather than be critical, all ill say is that everyone who puts information like this out must understand that if you don't follow the USDA methods (the ones that they have invested the time and resources to ensure that they are safe), a bunch of people (potentially me) are going to get on and whine about it. I love what you people do, and the information you put out, but the reason that some people think (the USDA included) that this is not safe is because the microcosm of a grain of rice is such that it contains a very low moisture content (less than 10%). Once you start heating things, it pulls that evenly distributed moisture out of all the grains. Starch, is not a good conductor of heat (grain is starchy), and you have a bunch of starchy moisture pockets in the jar that may never reach a high temperature. You then cool the product which causes condensation, which then goes where? Perhaps seeps to some corner crevice with botulism spores that were protected by starch or whatever. Or, you could just drop an oxygen absorber in there and accomplish the same thing. (I include a teaspoon of diatomaceous earth per quart all mixed). So, have people been doing things for a VERY long time with success? Absolutely. And people who did thise things needed to learn to survive, and they passed us important skills. However, the other side is that it *may* not be as safe as what we thought, and there may be much safer alternatives. And i think most people aren't trying to be jerks, just a concern about safety, rather they are right or wrong about their concerns. For ME this knowledge that you gave here comes in handy as an alternative to the way do it (say China stops sending us oxygen absorbers, who knows), and its imperative to be able to preserve grains with no weevils and other insects.

[@jimjab3631]

Remember that trusting governmental agencies is what hot us here, universities are part and parcel. CDC safe and effective? 20% sorry no go, but great video. Tried it with so e watermelon and didn't work. I environmentally conscious so I tried using my solar over. No go also.

[@rodneyaker5111]

please reference ROSRED HOMESTEAD (is oven dry canning safe) as well.

[@RoseGarcia-p9v]

I do oven canning

[@paulahastings7865]

I froze my rice. Thawed it out. Then put in oven on low temperature. Cooled. Put in jars. Then used jar vacuum!

[@lindacravens1359]

Wondering if a bay leaf in each jar would remain beneficial after the "baking" or would it become inert? (OR cold a dried bay leaf be added to the top of the jar after the baking process?) Great great grandma's Iowa solution to bug eggs etc in grain, seed, oats, flour etc. of all kinds was bay leaves ... it also seems to prevent the grain from going rancid. But this is normal storage, maybe a year in a pantry ... not true long-term ....

[@alanchase7329]

Why waste 15 minutes sterilising the jars when you are going to process them for 30 minutes? The 30 minutes processing time will sterilise the jars. Just warm them up to make sure they are dry.

[@lxmzhg]

If botulism is killed off between 185 to 200 degrees, then there is no purpose to heat them in the oven prior to dry canning them. After dry canning them, when you are ready to eat them the cooking temperature will be sufficient to kill the botulism. IMO

[@snowmonkeythirtyone9065]

I've dry canned, but I heard the real issue is that the dry heat weakens the jars by causing microfractures, leaving them more likely to crack and fail if reused in a pressure canner. I have a steam canner which takes very little water (only two inches).. so I'd use this instead for preserving dry goods.

[@CountryLivingExperience]

I haven't had a problem but I have not reused the jars for another purpose.

[@aCycloneSteve]

Wouldn't a steam canner add moisture to the process?

[@HeartForChrist777]

How do you figure out the food % dryness of a food? Under 10% or so.. like ritz crackers, WEAT thins?

[@angelitabaker4775]

Excellent video but lacking in specifics. I wish you did a summary at the end with just bullet points.

[@beebob1279]

If dry canned, how long will rice and beans remain edible?

[@CountryLivingExperience]

Indefinitely, as long as they are stored properly.

[@americanboots7580]

seems you like hearing the sound of your voice...stop talking unnecessary stuff get on with how you dry can...dang

[@Pamela-B]

I don’t understand the purpose of dry oven canning. Cant you just vacuum seal or drop on oxygen absorber in the jar with the dry goods? Removing the oxygen deprives any pest of the air it needs to live. Why go through all of these steps? It seems unnecessary.

[@John-iv2oz]

I liked your video but just so you can be a little more accurate, botulism can't be killed because it is not alive to begin with, it is a waste product from a bacteria called Clostridium botulinum and yes it is an anaerobic bacteria. If your food source has already been contaminated by this bacteria you need to kill it and also do what is called denaturing the protein of it's waste product. Taking care of both of killing the bacteria and denaturing it's waste are all a question involving temperature and time. Fortunately a great guy, Louie Pasteur, invented pasteurization and won a lot of money from Napoleon so that we can eat stored food safely. P.S. One of the reasons people say that you can't leave something like potato salad sitting out all day or even just a few hours on a warm day is that the mayo seals the food against oxygen allowing Clostridium botulinum to grow if the person that made it didn't washing things enough in the first place, like the potatoes, celery, onions or even their knives used to prepare the food. If someone has a cat that walks on everything DO NOT EAT the potato salad or mac salad they made becuase the cat walks on the dirt and dirt is a natural source of the bacteria. Besides that it is just gross. Oh,this also applies to salsa.

[@miguelmiranda121261]

Beautiful presentation you really made it look so easy thank you again

[@CountryLivingExperience]

My pleasure

[@jeremypritchett6630]

Just curious if I have extra oxygen absorbers would that be beneficial?

[@BB-zc4gq]

I use my Harvest Right freeze drier. I put the jars in the freeze drier and turn the vacuum on and it seals the jars reaaly good. No chance of anything living in them.

[@mermer58]

Botulism toxins dont grow in a dry environment and jar manufacturers do not recommend dry heat canning, so I just vaccuum seal with a food saver. Sometimes a desiccant or oxygen absorber is needed but not for every food. After removing most of the air and all the moisture, any botulism spores will remain dormant.

[@EnergyAndLightAwakening]

Lets say the beans in the bag are clean and no bugs. What's wrong with keeping them in an unopened bag in storage?

[@CountryLivingExperience]

Bugs eat through bags.

[@dwkmk3]

Have you had luck with beans staying fresh beyond 2 years?