Preserving Dry Foods To Last 15-20 Years

OVEN CANNING

Preserve your dry foods such as; beans, rice, legumes, oats, barley, flour and pasta to last from 15-20 years using the method of oven canning. This method will save you money from costly mylar bags and moisture absorbers in addition to protection your grains from mice which have tendency to eat through bags. Oven

WHAT YOU WILL NEED:

Canning jars, lids and rings. You can use any size you'd like; from half pint to 1/2 gallon jars.

INSTRUCTIONS: 

Sterilize jars, lids and rings. You can boil or steam the jars and lids, use your dishwasher or after washing jars and lids by hand, place them in an oven and heat at 300 degrees for 15 minutes. Then cool. 

Before you fill your jars, make sure they are COMPLETELY DRY. You do not want any water or moisture in your jars or on lids whatsoever

Fill jars with your dry goods leaving 1/2 inch head space. 

Leaving the lids and rigs off the jars place jars on cookie sheet and then into the oven.
Turn oven on to 200 degrees and process (bake) for 1 hour. 

Allow the jars to cool. 
Wipe jar lids with a damp cloth (not wet). Place lid and ring on jars and tighten. 
Label and store.