Oven Canning for Long Term Storage

Fill mason jars with dried goods for oven canning. Leave 1/2" of head space.

Fill mason jars with dried goods for oven canning. Leave 1/2″ of head space.

Oven Canning Dried Goods For Long Term Storage

Dried goods make great emergency food if stored properly. But it’s no fun opening a box of pancake mix to find meal worms making a meal of your precious food (unless you like the extra protein). You can stock up on survival foods specially prepared to last for years, but it can get pretty pricey. If you want to save some dough and do it yourself, oven canning is the way to go. So let’s get started on this simple and easy method of prepping your dried goods for long term storage.

Oven Canning

Oven canning works great for prepping dried goods to stay fresh for years. Baking them in the oven kills any insects or eggs to prevent contamination. As the jars cool, the lids will seal, preventing moisture or bugs from getting in and ruining your food. I haven’t kept any of my oven canned goods long enough to test this, but some sites report that oven canned dry goods will last for 20 to 30 years. Heck, that’s a pretty good time frame for those prepping for TEOTWAWKI!

You’ll need just a few things to get started:

  • Canning jars
  • Canning lids and screw bands
  • Wide mouth funnel
  • Dried goods
  • Oven
  • Potholders and towels

Half gallon and quart jars are a great size for most foods, but you can use pint jars if you’re preserving food for just one person. You can also use ½ pint or smaller jars to oven can small amounts of spices, baking powder, etc. Foods that can be preserved with this method include:

  • White rice, oats, and other grains
  • Beans and lentils
  • Flour
  • Baking mixes
  • Spices, salt, baking soda, etc.

Before you oven can baking mixes, you’ll want to make sure that they don’t contain shortening (will melt), oil, brown sugar, or any other ingredients that have moisture in them, or they will go rancid quickly. Some of these foods may be stored in an airtight container short term (6 weeks at room temp is typical) but will not make good long term storage foods for your prepping pantry. It’s also fine to oven can baking mixes that contain sugar or powdered milk, but they should not be oven canned on their own.

Oven canning kills insects and seals jars to keep out moisture.

Oven canning kills insects and seals jars to keep out moisture.

How To Oven Can Dry Goods

  • Preheat oven to 200 degrees Fahrenheit
  • Fill your clean canning jars with dried goods (leave 1/2″ head space)
  • Do not put lids on yet
  • Place in oven and set timer for 1 hour
  • Use pot holders or towel to remove jars from oven
  • Quickly wipe rim of jar with damp (not dripping wet) towel
  • Place metal canning lid on jar
  • Screw metal band on tightly
  • Return jars to oven and set timer for 30 minutes
  • Remove jars from oven and allow to cool
  • Check lids for tight seal

Please be advised that the Tattler reusable canning lids are not recommended for oven canning. This is one food preservation technique were I will re-use my metal canning lids from previously canned goods. Since you aren’t canning perishable foods, such as meats and veggies, you may re-use the metal lids as long as they are in good condition, are not bent, and all of the rubber is intact. Be sure to test for a tight seal after jars cool. If the jars didn’t seal, you can either use that food up first or use a new lid and reprocess.

*Oven canning is not a safe method of preserving anything other than dried goods. Do not use this method for canning wet foods such as fruits, vegetables, or meats unless they have been thoroughly dehydrated. For more info on canning, check out Mason Jar Meals and Canning Without Electricity.

Be sure to label your jars with the contents, date canned, and how to prepare.

Be sure to label your jars with the contents and date canned.

Storing Oven Canned Foods

Once your jars of dried goods have cooled, and you’re sure they sealed, store them in a cool, dark, and dry location. The seal will prevent moisture from getting into the jars, but moist air will rust metal canning lids and bands. Be sure to label jars with the contents and date that they were canned so you can use the oldest foods first. Add a label with directions for using mixes. Powdered milk and baking mixes that contain powdered milk should be used within a year for best results.

Tips and Tricks

Whole grains store better than grains that have been ground into meal or flour. For foods that will last the longest in storage, oven can wheat berries, white rice, whole oats, barley, and rye. It’s great having a generous supply of these foods on hand, but you’ll want a hand powered grain mill to grind them if you want to make flour.

Make your own baking mixes with bulk foods that you can purchase through food co-ops. Making your own will save a ton of money and allow you to stock up on food preps that much faster. Mix up large batches, oven can, then label with the baking instructions for easy use.

Make Ahead Mixes

Here are some baking mixes that I like to have on hand. You can multiply the ingredients if you wish to make up even larger batches.

Instant Cinnamon and Sugar Oatmeal

  • 5 cups quick oats
  • 1/3 cup sugar
  • ¼ cup powdered milk
  • 2 tsp cinnamon
  • ½ tsp ground nutmeg

Mix ingredients together and store in an airtight container. To use: Add ½ to ¾ cup boiling water to 1 cup mix. Stir and let stand until thick.

Pancake Mix

  • 8 cups flour (I used half unbleached and half whole wheat or multigrain flour)
  • 2 cups powdered milk
  • 8 tsp baking powder
  •  4 tsp baking soda
  • 1 tsp salt
  • ½ cup sugar

Mix ingredients and store in an airtight container. To use: Stir together 1 ½ cups mix, 1 cup water, and 1 egg. Pour batter by large spoonfuls on hot, oiled griddle. Flip to cook both sides.

Biscuit Mix

  • 10 cups unbleached flour
  • 1/3 cup baking powder
  • ¼ cup sugar

Mix ingredients and store in an airtight container. To use: Cut 1/4 cup shortening, butter, or lard into 1 cup mix. Add 1/2 cup milk or water and stir. Drop by spoonfuls on to cookie sheets and bake at 450 degrees Fahrenheit for 8 to 10 minutes.

*Notes – Most biscuit mixes call for shortening to be added to the mix. To add shortening to above mix, cut 2 cups shortening into dry ingredients and store in an airtight container for up to 6 weeks at room temperature, or up to 6 months in freezer. Do not add shortening to mix for long term storage as it may go rancid.

For long term storage of pancake mix and instant oatmeal mix, leave out powdered milk and use milk or water when using.

So What Are You Waiting For?

Save money and take control of the ingredients in your baking mixes by making your own. Make extra to seal in mason jars with the oven canning technique and you’ll be on your way to a well stocked pantry in no time. Start ordering whole grains in bulk to oven can for long term storage. Many of these foods will last for years if properly sealed. It doesn’t take long to do and you’ll love the peace of mind that comes with stocking up for the future!


Note: Many people have written to me wondering why I would choose this canning technique over vacuum sealing. Actually, I use both methods and like them for different reasons. But using a vacuum sealer requires electricity…a resource that you are unlikely to have in the case of a real shtf scenario. Oven canning may be done with the use of a wood cook stove that has an oven feature, requiring no electricity. Oven canning is also a method of dry food preservation that doesn’t require the purchase of equipment that may be out of the budget for folks who are prepping on a dime.

Comments about carrying glass containers around or living in earthquake prone areas provide great information for some scenarios. I agree completely that you will not want to carry a dozen jars of canned goods in your bug out bag…I’m sharing this information for folks who wish to use this technique now or in a stable bug out location. Earthquakes are somewhat regional and in my area they are not the major concern.

So if you don’t think that this technique will work for you in your area or situation, you are most likely correct! I am offering this information as one more method that might allow you to stock up for emergencies or survive in certain conditions. You may not be able to prepare for everything…but it sure helps to have many different techniques of food preservation at your disposal!

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About Lisa Lynn

I grew up on 400 acres of farm and woodland, foraging for wild edibles, learning to preserve food and raise livestock. My favorite book was my Dad’s army survival manual. Everywhere I’ve ever lived I started a garden, stocked up on non-perishables, and planned my escape route. My husband, Tom, and I spent way too much time in the purgatory of suburbia before moving to a small agricultural property. Here we’re learning new skills to survive without the infrastructure that most people take for granted. We plan to move to a larger, off grid property where we can expand our efforts in self sufficiency. It’s my mission to share what I learn with likeminded individuals. I’m sharing my preps with my peeps here and on The Self Sufficient Home Acre

View all posts by Lisa Lynn

76 comments on “Oven Canning for Long Term Storage

  1. tessa on said:

    This is wonderful! We shared it with our readers at Homestead Lady…

    • Chet on said:

      Thanks, we really appreciate spreading the word. We’ll try to keep more articles like this coming.

    • Thank,s Tessa!

    • Gayle Ethridge on said:

      I have a food saver that vacuum packs, can I use it
      for things like dried pasta, beans, rice, etc. eggs cannot hatch without oxygen. Is this correct?

      • EddyRay on said:

        Yes to all those items. You’ll find some pastas have sharp points or edges and will punch holes in the sealer bag. We put that stuff in a zip-lok bag not completely sealed (in order to evacuate the inside), put that in a sealer bag and seal. The zip-lok gives an extra layer of protection for your sealer bag OR,you can use two sealer bags,zip-loks are easier.

    • Does subjecting the ingredients to the high heat damage or cook it in any way? Do the recipes work still just as they do before baking?

  2. Debbie on said:

    Had to post this link on our FarmgirlsCreations page on Facebook. So good to [see] new ideas like this. Thanks for this post!

  3. Janet on said:

    This is a GREAT idea!

  4. Lady Locust on said:

    Hello there,
    I just found your blog:) I have been oven canning too. Ball makes 1/2 gal. jars which are great for grains etc. You can also do dehydrated veggies then re-hydrate before using. I didn’t even think about biscuit mix – thanks. Now I’m going to continue browsing.

    • Hi JoeyLea,
      Glad to have you here! I love the half gallon sized jars :) I use them for raw milk in the fridge, oven canning grains that I use in larger amounts, and for keeping dried goods in my pantry. In fact, I need more!

      Thanks for stopping by and sharing your experience!

  5. Krista on said:

    This is fantastic. I have a lot of food in storage, but recently had a battle with grain moths, fortunately just in my cabinets and not in my storage area. But because of that it has become a concern for me, I’ll definitely be doing this!!

  6. Courtney on said:

    Hi all, I just found this post and had a quick question.
    you mention in your instructions that “It’s also fine to oven can baking mixes that contain sugar, but plain sugar should not be oven canned.” I just want to make sure I’m interpreting this correctly. So you can put plain white sugar in a mix (such as the oatmeal, pancake, and biscuit mixes provided) but don’t oven can a jar of just plain white sugar in an attempt to store it.
    Just want to make sure I’ve got my facts straight.

  7. Mary on said:

    Would this work the same with freshly ground grains in a mix (as opposed to store bought flour? What about freshly ground organic corn in a cornmeal mix? We have several tubs of grains for long term storage, but to have some mixes with all the dry ingredients in place, is a great idea!

    Any idea what happens to the nutrient quality over time?

    Do you follow the same process for beans? Can you mix types of beans/beans and lentils together?

    Would this work for quinoa? What about homemade or store bought coconut flour?

    Thanks so much for this posting…great ideas!

    • Hi Mary,
      This technique will work with any freshly ground grains too. As long as they are dry and there’s no mold, you’re good to go. Oven canning will degrade nutrients that are not heat stable, but then so does cooking those nutrients when you use them. Of course, the longer you store your dried goods, the more likely they will lose some of their nutritional value. Keep out of light and heat for storage for the best nutrition retention.

      I do follow the same process for beans and as long as the beans and lentils have a similar cooking time, it is fine to mix them. I haven’t tried this for quinoa, but I don’t see why you couldn’t do it. And for coconut flour, I’m not sure what the storage limitations are, so I would test with a small batch and maybe read up on the effect of heat on it before canning up a lot of it.

      Thanks for stopping by!

      • Im glad to have found your site, and like the oven caning method. I wonder though, for areas of high humidity, would dipping the top of the jar in wax would solve the rusting problem?

      • Calleen Troyer on said:

        I love your article on oven canning, will definitely do it in the near future. My questions is you say “white flour or rice” what about brown rice or whole grain flours that are not wheat based?

  8. Jamie on said:

    Definitely want to try this out! Thanks for visiting my blog and for your great advice about oven canning!

  9. Great info here. My q is, do you need to sanitize the jars first or does just the fact that they are in the over @ 200* for an hour take care of that?

    • Great question! I always wash my jars with hot, soapy water then dry them completely, but I don’t sterilize them for oven canning. Because you are not canning wet ingredients, like jam or applesauce, you do not need to sterilize the jars. The real issue with oven canning is to kill any bugs or their eggs, not to prevent botulism from growing, as you can have in wet foods.

  10. Kristi on said:

    This is awesome. My question is could I use powdered eggs and powdered butter (both I current have in #10 can food storage) and make all these mixes just add water??

    • Hi Kristi,
      You can make mixes with powdered butter and powdered eggs, but once you open those cans and use the dried eggs and butter in mixes, the large cans will not last as long (just something to keep in mind). Heating them in your baking mixes when you oven can them shouldn’t cause any problems, but I have not tried this myself…so let me know if you have any issues. I would advise using those mixes up in one year or less. Always rotate and keep fresher stock coming in. Thanks for stopping by!

  11. Linda Harp on said:

    Years ago my grandmother would harvest walnuts and shell them and put them in canning jars and heat seal them. I am thinking of trying this myself as I don’t have enough freezer space for everything.

  12. Linda Harp on said:

    I left the above commend. I was wondering if anyone had tried this? Would the nuts still go rancid after awhile?

    • Hi Linda,
      It is possible to can nuts. According to the directions I have read (but I haven’t done this, yet) you need to preheat the shelled nuts on a tray in your oven just long enough to heat through, but not to brown them. Pack the hot nuts in pint or half pint canning jars. (1/2″ headspace) Do not add water or liquid. Seal with a lid and screw band. Place in your PRESSURE CANNER and process at 5 pounds of pressure at elevations 1000 feet (or less) or 10 pounds of pressure for elevations over 1000. Processing times are for 10 minutes.
      I have not read that it is ok to process in a hot water bath canner. If you find a reputable source that lists this as safe, please let me know!

      The pressure canned nuts will keep for 1 to 2 years. After this, they may go rancid, so you will want to use them up!

  13. You should heat the nut meats in the oven for a few minutes, put them into jars with lids and rings , then water bath them for ten minutes. This prevents them from going rancid. Hope this helps…. Have fun and stay safe.

  14. Jeanette on said:

    I oven canned some corn meal back in 1994 and it is still fresh when I open a jar.

    • That’s awesome, Jeanette! I haven’t kept anything for that long…we use it up pretty quickly. :)
      So it’s great to hear that you’ve had such staying power with your oven canned cornmeal!

  15. Jude M. on said:

    This is my first time canning. I am curious, why go through all the hassle of ‘canning’ the dry goods, when I can just pour it directly into the jar and close lid tightly? What’s the difference? I open/close the jar at least once a week…or is this to never open the jar until an emergency? Thanks for any help!

    • Hey Jude,
      There are often bug eggs in our flour and dried goods. These will hatch into larvae that will eat your food and leave webbing in it too. Oven canning kills any eggs or larvae, plus it creates a vacuum seal.

      Thanks for stopping by and asking!

  16. Heather on said:

    I was wondering if the beans would dry out and become hard?
    Also, I have vacuum packed shredded coconut and nuts. They were still fresh 1 1/2 years later. In fact, you can vacuum pack any dry item, and it would still sprout, as in grains.
    However, this was very interesting Thanks for the post!

    • Hi Heather,
      Yes, beans might be just a bit harder and you’re right, they won’t sprout after heat treating.

      You will find that a combination of different food storage approaches will be needed for short term and long term prepping, and storing food if there is a collapse.

      Vacuum sealing without heat treating is perfect for storing your seeds that you want to sprout. It will not kill bug eggs that could ruin your cornmeal, flour, etc.

      Great points!

      • Susan L Sneddeker on said:

        So, will vacuum sealing flour/ beans/ rice with my foodsaver keep eggs from hatching? Can I just seal the jars with a foodsaver and that would be sufficient or would I need to heat seal or freeze them first?

  17. I’m just wondering if this is the same concept as using a foodsaver to dry pack? That’s what I have been doing for a long time and its AWESOME for extending the shelf life of dry foods. You don’t have to heat the food either, so I think it might be worth looking into for those who want to store sugar things, etc. I use it for chocolate chips, coconut, sugar, spices, pancake mixes, dried eggs, etc etc etc. You just need a jar attachment for a foodsaver that has a vacuum port. YOu don’t need an expensive fancy food saver (I hardly ever use mine for anything other than canning) just a cheap one off craigslist will work. Also, I do have the tattler lids, and don’t use them for dry pack- they don’t hold their seal as long as the metal ones- and I reuse my dry pack metal lids over and over with no problems.

    • Hi Aleesha,
      It’s very similar. But yes, this also heats the food to a temperature that kills bugs and eggs.

      The vacuum seal is a great way to prolong the shelf life of you items that can’t be heated…very good info for everyone.

      One of the things I try to keep in mind when writing my articles is…how will I accomplish this without electricity? And vacuum sealing without the addition of heat would be pretty tough in a post apocalyptic situation!

      Thanks for stopping by and sharing!

      • Marty Defoor on said:

        Hi Lisa,
        I have not tried this yet but have read on some prepper sites that you can use an automotive, hand opperated vacuum brake bleeder. The one I have is made by Mighty Vac. Just attach a vacuum hose to the port on the vacuum pump and the other end to the jar adapter and pull a vacuum. This tool is a pistol grip, hand squeeze operated and is easy for anyone to use and requires no electricity. Maybe some of the readers have used it and can comment.

  18. Gwen Hernandez on said:

    So not to be a pain but I’m not sure why oven canning would be any more effective that using plastic containers or PETE jars with oxygen absorbers which removes all of the oxygen so weevils and meal worms can’t grow anyway. Plus, if glass jars are banged around such as in an earthquake, which is an emergency one might be preparing for, they will break and there will be glass in your food so you won’t be able to eat it. Plastic is definitely the better way to go. Finally, brown rice, a whole grain you suggest, should not be put up for long term storage. Its oil content it far too high and will go rancid in a short period of time, like 18 months at the least. You either need to freeze or rotate your brown rice or use white rice instead.

    • Good points Gwen. :)
      From the point of view of ‘how would I accomplish this task post apocalypse’…oven canning in jars gives you another option. Plastic would be easier to travel with, better in an earthquake scenario, etc. But you will not have access to new co2 absorbers if there is a collapse.
      I’m not in a high earthquake zone, so I think that this method is good for scenarios such as, the stores are out of food, electricity is out for long periods, etc.
      I suggest using the method of storage that works best for the emergency scenarios that are most likely in your area.

      That’s good to know about brown rice…I’ve never had a problem storing it longer than that, but I haven’t done any experiments.

  19. Thank you so much for sharing your knowledge! So much appreciated!
    I do have a couple of questions regarding noodles. Can they be canned? How would store bought differ from noodles that are home-made?
    Also, do you think that this would work for cereal? That seems to be something that goes stale rather quickly. I’m also questioning if something like Nacho chips or potato chips could also be done this way?
    Thanks in advance for any advice you can lend :)

    • Hi Mary,
      I think that if they are not egg noodles, it should be ok to oven can them. I haven’t tried this,as I have had very good luck with storing dry pasta for well over a year without treating it.
      I don’t think that this method will work very well for dried cereals, crackers and chips. I would try using the vacuum sealer for those.
      I use oven canning for storing flours and such…so that I have the ingredients for my home made baked goods, etc.

  20. Cheryl on said:

    I am new to all of this so I wanted to ask a question.
    If you are not removing the air from the jar how can the shelf life be so long? I thought removing the oxygen was a key component in preserving it long term? Sorry if it is a stupid question, as I said I am new at this.

    • Hi Cheryl,
      There aren’t any stupid questions!
      Heating the jars in the oven kills any bugs or eggs in the food. It also creates a vacuum seal to prevent any new bugs from getting in. I’m not sure if it is possible to remove 100% of the oxygen with co2 cartridges, but that is a good way to store food as you prep and still have a way of procuring the materials.
      The oven canning method helps to keep your food from becoming contaminated and seals it from moisture.

  21. I am a little disappointed, I tried this this morning, with dried beans, and there is moisture inside the jar at the top. Will this evaporate? Or do I need to open it now?

    • Hi Kaye,
      There must have been moisture in the beans. The heat would cause some of the moisture from the beans to escape and settle on the inside of the jar.
      Your beans will not keep with the moisture in the jar.
      I recommend that you open each jar, spread the beans out and allow them to dry completely. They need to be thoroughly dry before you attempt to oven can them again.

      I can understand your disappointment when you worked so hard to prepare them properly! I have to learn by having little accidents such as this occasionally…so please don’t give up!

  22. Sallie on said:

    I am so glad I found this! I saw an article online and asked around with my friends that can and none of them had heard of this. I am new to food storage and prepping but am trying to educate myself. We have a large Mennonite community in our surrounding area, and even they didn’t know anything about canning dry goods. I can’t wait to share this info! Thanks so much!

  23. gretchen falkenburg on said:

    Not sure if anyone else mentioned this. If you heat baking soda long enough, it becomes washing soda. My oven on an open tray takes about an hour and a half at 350. Might be something to be aware of.

    • Shawnee on said:

      What is washing soda and how would you use it??

      How should we prep for cleaning clothes, dishes, selves, etc with no electricity and limited to no water??

  24. Heather Hunting on said:

    I just ran a crossed this and it sounds like something i can handle. All this stuff is very new to me so… My question can you use this method to can pasta? Thanks in advance

  25. You can still vacuum can without power if you get a hand held vacuum pump like the one here from Amazon.com http://www.amazon.com/Actron-CP7830-Hand-Vacuum-Pump/dp/B0009XQUK2/ref=sr_1_1?ie=UTF8&qid=1390739745&sr=8-1&keywords=hand+held+vacuum+pump and then watch this video. http://www.youtube.com/watch?v=lGfUwEf810g

  26. What about vacuum sealing the dry goods and then microwaving to kill the bugs and larvae?

  27. Amy Marx on said:

    hi, I was wonerding if you could use this technique for yeast?

  28. I’m no prepper, but I consider this an excellent way to take advantage of bulk purchases of dry foodstuffs and the savings that affords. Even though I don’t expect to have to live long-term without modern conveniences, I already have an oven. There’s no need to buy a vacuum sealer.

  29. This is a great idea! I have more dry goods in my refrigerator than liquid. But I have a question. If you break the seal say to use the dry goods the moths won’t get into the jars? Those little sneaks seem to find their way into everything here-even sealed product!

  30. I’m curious why you say not to oven can powdered milk.

  31. Once you treat cornmeal and you open it to use some of it do you have to oven bake it again or will it be o.k. To just put the lid back on.I wanted to share this so when I want to do this later I can find it to do it when I get ready to oven bake my cornmeal and other things I would want to oven bake.My memory is not very good that is why I wanted to share it but didn’t see where you could share it.

  32. Mad Jackie on said:

    Use a bag of LARGE rubber bands, place two around each jar then place on a secure shelf with a rail if you choose. This helped with the “Hop” of the Nisqually Quake of 2001. We were in the lower Puget Sound, you couldn’t get any closer to the epicenter.

  33. Apryl Clement on said:

    Baking mixes is a little general. Does this mean I can dry can brownie mix, pancake mix etc? or is this more applied to bisquick?


  34. Becky on said:

    I just read that the oven canning of dried goods can have botulism. Is this true?

  35. Regina on said:

    Shelf Life: Do you know the shelf life of oven canned foods or an approximate shelf life of them?

    Thank You

  36. Janeen on said:

    Another youtube video mentioned that flour can explode in the oven. Have you ever had that happen when you oven can?

  37. Shelley on said:

    I just tried to oven can some powdered milk and it turned brown. Does this mean it is no longer usable? I oven can a lot, but this was my first try with powdered milk. Any ideas on if this product is still usable, or what I did wrong?

  38. Amelia on said:

    Can you still oven can baking mixes with sugar in them, such as the cake mix, long term? Will the sugar affect the canning? Thank you.

  39. Enjoying the article and planning on using this technique. I wanted to ask, if I might, can you use this with instant rice, like Minute Rice, as well as old fashioned, regular rice? Wanted to ask before trying, since if you can’t I might waste some good food. I have several large containers of Minute Rice or generic equivalents and think that if this can be used it would be a good way to keep the critters out. Thank you in advance.

  40. Thank you for your time in preppering this fine article. My memory is not what it used to be and if the intrenet goes in the SHTF.I will not remember what to do. How can I download your articles to my computer flash drive.

    • What I like to do is print to .pdf. I just go to the article I like, hit the print button in my browser, and then edit the options until I can choose to NOT print to my normal printer, but print to .pdf. Hope that helps.

  41. This is the third try to write this because of the password……okay asking again. I have saved rice and noodles straight from the store in jars and zip locked bags and the bugs get in anyway …they come in the products from the store! Ugh! I want to be sure about rice…cause I have lost a lot of it turning stale even though they were in zip locks or glass…?? Don’t have freezer room to put in there and if grid goes down;…a freezer full of food is bad!–unless one has a solar generator …..Anyone out there with one and how well does it work for larger appliances???

  42. Hi Lisa, I am oven dry canning flour and rice as I type… Thanks to your article which I am so glad I came across on Pinterest. I plan on ordering some Weck jars too. Will they also work for this method? Thank you!

  43. Anne Henderson on said:

    Thanks for the instrux! My husband brought home a 50 lb sack of steel cut oats and this is a great way to deal with them before bugs, humidity and mice take their toll. Anyone else doing this – you will need a lot of jars. Six 1/2 gallon and 8 qt jars have only taken about half the sack. I like using jars because they are infinitely reusable. And often to be found for nothing at yard sales and thrift shops.

  44. Laureen on said:

    I just did this using old prego, pickle and rague or whatever jars that I had on hand that have the botton top lids. I use the same method with the jars and lids and they reseal as they cool. I’ve not lost a jar to spoilage yet and have been doing this with dry goods for years. The lids are many times reusable if kept cleaned and dry when stored. I heat the jars and content up with the warming oven and have never had a jar break yet, (knock wood) either. Then I just let the jars cool with the oven with the door cracked so I can hear as they seal. The jars hold about three servings X2, and I’m putting up for three plus the unexpected so they work well for me.

  45. I vacuumed sealed rice, beans, flour, and cornmeal. Will bugs survive in the flour and cornmeal without the oven method. I used jars and my wide mouth jar sealer attachment.

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