dry canning

Using your oven to do a technique called ‘dry canning’.  This is a simple and effective method long term bug free storage of flour to rice.

*it needs to be said that this technique is often considered as ‘Rebel Canning’ and not FDA approved, but we have been doing this for years in our GoodLife Kitchen, and our jars never have any issue.  A lot of people regularly do this type of canning and I have successfully done Flour, Rice and Oats over the years – making shelf stable food for years, bug free.  A great technique if you buy your staple foods in bulk.

 

DRY CANNING FLOUR IN THE OVEN

Canned flour is a great way to extend the life of all types of flour and keep it weevil free – the heat of the oven will kill any eggs or weevils that you may not even be able to see. It's a perfect way to take advantage of special deals or bulk buying.  Never run short of this pantry staple again.  And yes it works great for making muffins etc – you might just have to put it through a ‘sift’ as flour may clump in places due to the heating process.

  1. Carefully pour or spoon flour into clean dry cold sterilised jars filling up almost to the top.  Give a gentle tap to ensure the flour is settled in the jar.  I place my jars all onto a cold oven tray.
  2. Put filled jars into oven at 110oC for 95minutes. 10 minutes before the time is up put your dome seal lids into the oven to warm up.
  3. It is important to take out just one jar at a time to ensure they stay hot - place the filled jar on a wooden board, wipe top with slightly damp cloth or paper towel to move any potential dust (you do not want moisture in the jar), put on your hot clean dry dome seal lid & screw on your band and tighten it down as hard as you can.
  4. Leave jars for a few hours to vacuum seal and wait for the dome to suck in indicating they are sealed and shelf ready - then remove bands, check they are sealed, write on the date & store. Suitable for High & Standard Grade Flour, Sorghum, Millet, Tapioca Flour and also Oats.

Your jars are now shelf stable and should last you for a couple of years in the right conditions.