Why Can Dry Foods? Benefits and Advantages
One of the most compelling reasons to embark on this journey is the dramatically extended shelf life it provides. While dry goods stored in their original packaging might last for a year or two, properly canned dry goods can remain viable for over twenty-five years. Imagine the security of knowing your food reserves are protected against spoilage for decades to come.
Beyond longevity, canning offers significant cost savings. Buying dry goods in bulk is often cheaper than purchasing smaller quantities regularly. Canning allows you to capitalize on these bulk purchases, saving money in the long run. Consider the seasonal nature of some crops; canning allows you to preserve those treasures during times when they are abundant and affordable.
In today’s world, emergency preparedness is not just a suggestion, but a prudent measure. Canning dry foods is a cornerstone of any comprehensive emergency preparedness plan. Having a readily available supply of nutritious staples can be a lifesaver during natural disasters, economic downturns, or other unforeseen crises. Stocking your pantry this way provides a safety net, ensuring your family has access to essential nourishment when it matters most.
Canned goods are also incredibly space-efficient. They can be stacked neatly and stored compactly, maximizing the storage capacity of your pantry or cellar. Their uniform shape makes them easier to organize than bags or boxes of dry goods.
Furthermore, canning offers superior pest protection. Unlike bags or containers that are vulnerable to insects and rodents, canned goods are hermetically sealed, providing an impenetrable barrier against pests. Say goodbye to weevils and other unwelcome guests in your dry goods.
Lastly, canning contributes to reduced food waste. By preserving dry goods before they reach their expiration date, you prevent them from ending up in the landfill. This is an environmentally responsible practice that also saves you money.
Understanding the Science Behind Canning Dry Foods
The secret to successful dry food canning lies in understanding the science behind it. Unlike canning moist foods, where heat plays a crucial role in killing bacteria, dry food canning relies primarily on creating a low-moisture environment.
The primary concern in canning any food is botulism, a deadly form of food poisoning caused by the bacterium *Clostridium botulinum*. This bacterium thrives in moist, oxygen-deprived environments. By canning *dry* foods, you eliminate the moisture necessary for *Clostridium botulinum* to flourish.
The process involves removing air and any residual moisture from the jars, creating an environment that inhibits bacterial growth. This is achieved through a combination of heat, vacuum sealing, and, often, the use of oxygen absorbers.
The airtight seal is critical. It prevents the re-entry of moisture and contaminants, maintaining the low-moisture environment and preventing spoilage.
Keep in mind that the canning process does not actually *cook* the dry food. It merely creates a stable, oxygen-free environment that allows the food to be stored safely for extended periods. When you’re ready to use your canned goods, you’ll need to cook them using your preferred method.
What Dry Foods Can Be Canned?
A wide variety of dry foods are suitable for canning. Dried beans of all types—kidney, pinto, black, and others—are excellent candidates. Grains, including rice (both white and brown), wheat, oats, barley, quinoa, and cornmeal, can also be successfully canned. Dry pasta, particularly short shapes, is another option. Dehydrated vegetables, while requiring a different canning process, can also be added to your pantry through canning.
Other dry foods, such as potato flakes and powdered milk, can also be canned. However, it’s essential to research the specific requirements for each food type to ensure safety and optimal preservation.
It’s equally important to know what *cannot* be dry canned. High-fat foods, such as nuts and seeds, are generally not suitable for dry canning unless they are thoroughly dehydrated to a very low moisture content. The fats in these foods can go rancid over time, even in a sealed environment.
Equipment and Supplies
Proper equipment is crucial for safe and effective dry food canning. A pressure canner is essential, as it’s the only way to remove enough oxygen to create the right environment. It is not safe to can dry goods in a boiling water bath canner!
Glass canning jars are the standard for home canning. Choose the appropriate size (pint or quart) based on your needs and storage space. Both regular mouth and wide mouth jars work well.
Canning lids and rings are also necessary. It’s crucial to use new lids each time you can, as the sealing compound can degrade with use. Rings can be reused, but should be inspected for rust or damage.
A jar lifter is indispensable for safely handling hot jars. A wide-mouth funnel makes filling jars easier and neater. Other helpful tools include a ladle, kitchen scale, measuring cups, and clean towels.
While optional, oxygen absorbers are highly recommended. They help remove any remaining oxygen from the jars, further extending the shelf life of your canned goods. Follow the package instructions carefully when using oxygen absorbers.
Step-by-Step Guide to Dry Food Canning
The canning process is straightforward but requires attention to detail. Let’s break it down step-by-step.
Preparation
First, carefully inspect your jars and lids for any cracks or damage. Sterilizing the jars is not strictly necessary for dry canning, but it is a good practice, especially if you’re concerned about contamination. You can sterilize jars by boiling them in water for ten minutes.
Next, prepare the food you intend to can. Ensure that it is clean and free from debris. Pre-heating the dry goods in the oven is optional but can help to remove any lingering moisture. Heat at a low setting such as two hundred degrees Fahrenheit for half an hour.
Filling the Jars
Use a funnel to fill the jars, leaving a one-inch headspace (the space between the top of the food and the lid). Add oxygen absorbers, following the package instructions for size and quantity. Gently tap the jar on the counter to remove any air bubbles.
Sealing the Jars
Wipe the jar rims clean with a damp cloth. Place a lid on the jar and secure it with a ring, tightening it finger-tight. Do not overtighten, as this can prevent the jar from sealing properly.
Processing in the Pressure Canner
Follow the manufacturer’s instructions for your specific pressure canner. Add the appropriate amount of water to the canner. Load the jars into the canner. Secure the lid and bring the canner to the correct pressure. Process for the recommended time according to tables and guidelines. Once the processing time is complete, turn off the heat and allow the canner to cool naturally. Do not force cool the canner, as this can damage the jars or prevent them from sealing. Once cooled, carefully remove the jars from the canner.
Processing Times and Pressures
The following chart provides approximate processing times and pressures for various dry foods. Please consult the National Center for Home Food Preservation or your pressure canner’s manual for precise instructions based on your altitude and specific model.
- Dried Beans (All Types): Pint jars: Process for seventy-five minutes at fifteen PSI. Quart jars: Process for ninety minutes at fifteen PSI.
- White Rice: Pint jars: Process for sixty minutes at fifteen PSI. Quart jars: Process for seventy-five minutes at fifteen PSI.
- Brown Rice: Pint jars: Process for seventy-five minutes at fifteen PSI. Quart jars: Process for ninety minutes at fifteen PSI.
- Wheat/Oats/Barley: Pint jars: Process for seventy-five minutes at fifteen PSI. Quart jars: Process for ninety minutes at fifteen PSI.
- Pasta: Pint jars: Process for sixty minutes at fifteen PSI. Quart jars: Process for seventy-five minutes at fifteen PSI.
These times are for dial gauge pressure canners at or below one thousand feet of altitude. For weighted gauge canners use fifteen PSI at any altitude. For higher altitudes increase processing time as needed.
Cooling and Storage
Allow the jars to cool completely, undisturbed, for twelve to twenty-four hours. After cooling, check for proper seals by pressing down on the center of the lid. If the lid is concave and does not flex, the jar is properly sealed. Label each jar with the contents and date. Store in a cool, dark, and dry place for optimal long-term preservation.
Safety Precautions and Troubleshooting
Safety is paramount when canning. Always follow tested recipes from reliable sources like the National Center for Home Food Preservation. Never modify processing times or pressures, as this can compromise the safety of the food.
Before and after storage, check jars for seal integrity. If a jar fails to seal, you can reprocess it within twenty-four hours using a new lid. Otherwise, refrigerate the food and use it promptly.
Be able to recognize signs of spoilage, such as bulging lids, unusual odors, or discolored food. When in doubt, throw it out.
If jars are not sealing, ensure that the jar rims are clean, the lids are new, and the rings are not overtightened. Siphoning, which is the loss of liquid from the jar during processing, can be prevented by following the canner manufacturer’s instructions carefully and avoiding rapid pressure changes. Cloudy liquid is normal for some products, but if the jars show other signs of spoilage it should be discarded.
Conclusion
Canning dry foods is a rewarding skill that offers numerous benefits, including extended shelf life, cost savings, emergency preparedness, and reduced food waste. By following the guidelines outlined in this article, you can safely and effectively preserve dry goods at home, creating a well-stocked pantry that provides peace of mind for years to come. Start with simple projects, such as canning beans or rice, and gradually expand your canning repertoire. Remember to prioritize safety and use reliable resources. Start canning your dry goods today and enjoy a well-stocked pantry for years to come.
