Thanks for sharing. One year for Christmas we did a 9 bean soup in jars. We layered the beans in slowly and did the oven canning method. We included the recipe with the jars and gave them to family members. It was a much appreciated gift and very pretty to look at. 😊
THANK YOU! for showing the actual process step by step. 🥰💕 I just wasted so much time watching a bunch of other videos that were babbling on & on- but not doing/showing the entire process.
Oh thank you Tina!! I have tried this and have broken jars. I didn't know what to set my oven temp to or processing time. again Thank YOU!! I have learned to put the jars on a cookie sheet .
Tina, you are a working machine! Where do you get your energy? I do quite a bit, but girl you got me beat. I love watching your methods for the things you do. Never heard of dry canning, but I am sure it has its place. Blessings from upper northeast Tennessee.
This is great. Thanks for sharing. We have always stored our flour and bisquick in the freezer or fridge. This would work much better. Prayers for everyone still in the path. Thanks again Tina ❤
Just take care the flour does not dust up if you have a convection oven like ours... The lid will stop air from moving it... But it can explode if it allowed to blow around...
I had green beans from 1989 in my pantry, they were still sealed so I tried some, the flavor wasn’t good but I didn’t die👍🏻Seriously what could happen? Most grandparents stored dried beans, rice, flour, sugar etc. in burlap bags in the cellar, a mason jar is a step up from that. Some people 😒
going to try canning some powdered milk, potato flakes and sugar, who would of thought??? already dry canned plenty of rice and beans...thanks for the video!
We have done rice this way. 5 years ago in half gallon jars and its still good. I would like to do pasta and try the potatoe flakes! This is an awesome video! Thank you!❤
I was wondering about this method for dry goods. Thanks Tina for doing this video. I now have go buy some jars. I am so excited to do this. God Bless You and Mark.
Our oven is a convection oven, so we have to be careful with things like flour that can dust up and explode... The lid keeps the moving air off the flour in the jar...
Its great for dry goods, etc... Doesnt take the place of a water bath or pressure canner.... But does give another option for the dry good side of things...
I have some dry can goods, some in mylar bags, some pressure canned, steamed canned, store bought and frozen not to mention some thrive life. Take care.
It will keep bugs out... But the 165 degrees inside kills all the bug eggs and bacteria that can be inside also... Rained here most of the day, but no flooding concerns as of yet...
My neighbor used to do this, she heated oven 200, put jars in with lids off, kept lids hot, wiped clean, checked temperature inside of jar, then put lids on and back in oven for a period of time. We gotta due what we gotta due.
watch your channel all the time. once they come out of oven and you set them to cool down i heard you say before putting them up for storage you take the twist top off of them and does that seal the ring top? i think im going to do this method of canning.but i want to do it properly from start to finish. HAPPY CANNING!
The lid will vacuum seal down to the jar, so you can remove the rings after they cool... Never store any canned goods with the rings on, as they can make it appear the jar has an artificial seal (the ring holding the lid down)... You should always be able to pick a jar up by the edges of the lid, and the lid not let loose... Then you know for sure it is still correctly sealed...
Well someone wasn't worried. They stole all of mine when they took everything I owned that was in my motorhome. Including stored food, store bought food, and dry prepped foods. I had noodles, macaroni, instant potatoes, rice, beans, instant milk, sugar, sea salt, and beef bullion & chicken bullion, coffee, flour - self rising & cake, spaghetti, rotini, corn starch, ghee, and lard. Really ticked me off.
Sorry for lost. Don't know what has happen. But I remember when we didn't have to worry about people stealing of course that was the 40's, 50's and 1960's. May God bless you.
I am so sorry to hear this... I know the physical part of it you can buy back, but the time and love that went into storing it being lost is heartbreaking !
@@marygillispie5397 so true. Even into the first half of the 70's . But after that & more recently people feel a sense of entitlement and the world "owes" them . I don't understand how this came to be.
That reminds me of the time we were fleeing a house fire - and our truck was picked off of the few items we tried to salvage 😥 . So sorry this happened to you
Not really... Sugar has never been an issue... Or flour... The seasonings can really well because we use cornstarch when we make them to keep them from clumping just in normal use...
I love this idea.. What would you guess you would put half gallon jars in the oven for.. I have lots of them I would love to get fill with things like this...
I would hate to guess and be wrong... And all things are different densities, so they will heat differently... But you could check your internal (inside the jar) temp with a meat thermometer and make sure you are getting the center of the jar to 165 degrees (in your 180 degree oven)...
OK need to know: did you soap n wash the jars or invert them and steam them clean before filling? soap n water wash seems correct with inverted air drying. I am slow, the screw top was loose while the content got hot letting moisture leave in the oven?? and the quick tighten the lid on removal was so that it would create a vaccuum seal after removal from the oven?? also another prepper freezes rice to kill bugs before sealing by hand tightening only, no heat I would assume your 165 degrees for 45 minutes would kill most grain bugs yes?
Let's see if I got all that... ahahaha... Yes, 165 is the safety threshold for most real bugs, and the bacterial ones... LOL And its 180 degrees, with the hope of reaching 165 at 45 min... The jars are soap washed and air dried... Yes, the loose top allows any remaining moisture to leave, and prevents flour from dusting up (which is when it can explode) in a convection oven like ours... I am not fan of the freezing (etc) method... Always had some condensation as it thawed which made me nervous... And I think the rim on the lid being hot when it is tightened makes for a better seal...
I do like doing my beans, rice and pasta. I do have a question though. Instead of storing these in the jars, can I vacuum seal them so I can use my jars for canning.
Our main patch is staked with a t-post at each planting hole... The ones we just planted will likely get staked with bamboo once they get a little bigger...
I tried this once and freaked out because my beans got totally wet what did I do wrong? Ya think it might of been the lid was on to tight 🤔 it was in half gallon jars n had lots of condensation in there, I ended up dumping them out n drying them just used them up oh n one more question can you reuse the lids to later in pressure canner? Thanks love your channel !
Something carried the moisture into the jar, so it must have already been in the beans... If the lid was loose like I showed, it would have evaporated out, so I would say it was a combo of the beans and the lids... I do not reuse lids unless I have to... I save my lids from waterbathed foods in case that day comes, but I prefer new lids...
Why is it "not" recommended to do this? I understand the heating to 165° to kill insects and their eggs, also to kill bacteria. Same thing with cooking, smoking almost any foods. Safe long term storage. Is doing it this way an easier process? Is it for convenience? (meal sized portions) Cheaper using canning jars rather than expensive and larger "prepper" containers? I'm seriously curious. Have never really considered dry goods going bad. ☹ TYFS Tina, Mark and Rosa
Really only because the USDA test lab has never tested it and said either way... It helps with long term things that develop bugs like rice and beans... Its also more durable than a box or bag if rodents or chewing insects were a challenge... With any excess moisture and oxygen removed, shelf life improves... Portioning is nice since a pint equals 2 cups... Definitely cheaper if you use the generic bulk lids you can buy cheap (I just bought 300 for $49)... The heat is a distinct advantage over simple vacuum sealing w/ O2 absorbers... In the end, it is just one more skill to add to your bag of tricks... Someday, for some reason, you will come across a use for it...
Never store a sealed jar with the ring on... The ring can hold a failed lid in place and create a false seal that is very dangerous in terms of food poisoning... Always store them with the rings off, and pick them up by their lids (so you know they remain sealed)...
Mark makes it by taste, not really a recipe... I am sure there are recipes online though... So sorry... If we make it again, I will have him write it down... Maybe I can do a video on it one day soon...
I don't see anything wrong with your way at all. I just use the jar sealer attachment on my food saver. Right now I'm hoarding my jars and lids for canning rest of my garden! Supplies are dwindling in my area.
The only real difference is that the vacuum sealer lacks the 165 degrees to kill off any bugs / bacteria... But both ways definitely extend the shelf life of dry goods !
It's for long term storage. If you have ever found bugs in flour, pasta or rice after having them for a while this is the way to store them if you don't use them very often.
I think Mel has that one covered... LOL But yes, it is for long term storage both from the bugs that can form within, but any kind of moisture (etc) that might affect them from the outside...
I'm so glad you posted this video! I've seen lots of 'fear mongering' online concerning this method, and I think it's ridiculous! To me, it just makes sense to dry can food such as dry beans, rice, pasta, seasonings, etc. SO THANK YOU, TINA MY DARLING! I do so love your videos! ❤
Been a long time since I've seen or heard people can dry goods for awhile. I forgot how interesting it is. God bless y'all .
It can be a really versatile way to keep things handy for a long period time, for sure !
I vacumn seal all pasta.rice.cake mixes.with oxygen absorbers.
Love it. Ty so much for showing and explaining the procedure. So many do this and then some say don’t. Glad I now feel confident to do this
It is more than fine for dry goods... We dont do anything but dry goods... But we have done it a long time without a hitch...
Thanks for sharing. One year for Christmas we did a 9 bean soup in jars. We layered the beans in slowly and did the oven canning method. We included the recipe with the jars and gave them to family members. It was a much appreciated gift and very pretty to look at. 😊
That is awesome! I bet they really appreciated it too !
THANK YOU! for showing the actual process step by step. 🥰💕 I just wasted so much time watching a bunch of other videos that were babbling on & on- but not doing/showing the entire process.
Oh my my my! Thank you!! I'm excited to learn yet another way to preserve!
You can do it! Handy skill to add to your bag of tricks...
Thank you for sharing your way of preserving dry goods. I think I will try this.
Its a great skill to add to your bag of tricks !
Amazing and thanks. God certainly sent you to me. Perfect
God bless you and your family.
Glad it helped ! Thank you so much for watching ! Blessings !
Beef stew sounds wonderful with a couple of 2 ingredient biscuits .
This time of year, it is great... And a little different each time depending on what is coming in from the garden...
Oh thank you Tina!! I have tried this and have broken jars. I didn't know what to set my oven temp to or processing time. again Thank YOU!! I have learned to put the jars on a cookie sheet .
I put mine on cookie sheet too most times... Mine were occupied at the moment... LOL
Tina, you are a working machine! Where do you get your energy? I do quite a bit, but girl you got me beat. I love watching your methods for the things you do. Never heard of dry canning, but I am sure it has its place. Blessings from upper northeast Tennessee.
Its a good skill to add to your bag of tricks... You will undoubtedly find good uses for it...
I will try this method, thank you for the tip.
You’re welcome 😊
Thanks. The oiven tipos are great and long shelf life is great.
This is great. Thanks for sharing. We have always stored our flour and bisquick in the freezer or fridge. This would work much better. Prayers for everyone still in the path. Thanks again Tina ❤
Just take care the flour does not dust up if you have a convection oven like ours... The lid will stop air from moving it... But it can explode if it allowed to blow around...
@@BumbleBeeJunction oh wow, I'm not sure if ours is convection or not. Think I'll leave that one in the freezer. Thanks for letting me know
Thank you for teaching us this!
Glad it was helpful! Its just another handy skill to add to your bucket of tricks !
I had green beans from 1989 in my pantry, they were still sealed so I tried some, the flavor wasn’t good but I didn’t die👍🏻Seriously what could happen? Most grandparents stored dried beans, rice, flour, sugar etc. in burlap bags in the cellar, a mason jar is a step up from that. Some people 😒
I dont worry too much, as long as the seal on the jar is still good and it doesnt smell rancid when I open it...
Great job guys. Hugs all around. I've been jaring up almost everything. That way, no ants, bugs or soggy boxes. G-D Bless.
Good stuff ! I go back and forth, but I like to have at least some held back for emergencies...
I like to vacuum seal in half gallon jars in case I might need to plant some of those beans. We had trouble getting seed earlier this year.
You should definitely do what works best for you !
I did some beans and rice, pasta too and works for us.
Always nice to have them on hand in a pinch !
Never heard of this method before. Amazing.
Glad it was helpful! Handy skill to add to your bag of tricks !
I am so excited to try this THANK YOU!!!
That’s an interesting method. I like that it can be portioned out for whatever you need.
It really is! The pints are 2 cups, making it super easy to measure !
going to try canning some powdered milk, potato flakes and sugar, who would of thought???
already dry canned plenty of rice and beans...thanks for the video!
Thanks for all of your videos!
Glad you like them!
Great way to store dry goods long term. You are a fantastic teacher Tina. 😁
Thank you !
We have done rice this way. 5 years ago in half gallon jars and its still good. I would like to do pasta and try the potatoe flakes! This is an awesome video! Thank you!❤
Sounds great!
I like how you do this. I'm going to try this!
It sure comes in handy !
I was wondering about this method for dry goods. Thanks Tina for doing this video. I now have go buy some jars. I am so excited to do this. God Bless You and Mark.
Glad it was helpful! Its a great way to keep staples safe for the long run...
I've done a lot of this & am very pleased with the results! Though I put on the lid AFTER removing from the oven. God bless!
Our oven is a convection oven, so we have to be careful with things like flour that can dust up and explode... The lid keeps the moving air off the flour in the jar...
@@BumbleBeeJunction thank you for explaining that!! 🙂
Gosh I didn't know about this possibility. Thanks. If it works why not as it looked simple to do. Enjoyed!
Its great for dry goods, etc... Doesnt take the place of a water bath or pressure canner.... But does give another option for the dry good side of things...
Love it! Good info. Thank you!!
Glad it was helpful! Appreciate ya watching Ana !
This looks so good! You always do so much work everyday! You inspire me! Hugs y'all
You can do it!
TYFS!!! THIS IS BRILLIANT!!!
Thanks so much ! Its a great way to put up staples and know they are safe...
I have some dry can goods, some in mylar bags, some pressure canned, steamed canned, store bought and frozen not to mention some thrive life. Take care.
LOL... Then we certainly don't need to worry about you starving !
@@BumbleBeeJunction that you don't lol
Hi Tina, is this to keep the Bugs out?
The Rain just started here, they have a Flood watch out!
Hi to Mark👋.
JO JO IN VT 💕😄
It will keep bugs out... But the 165 degrees inside kills all the bug eggs and bacteria that can be inside also... Rained here most of the day, but no flooding concerns as of yet...
My neighbor used to do this, she heated oven 200, put jars in with lids off, kept lids hot, wiped clean, checked temperature inside of jar, then put lids on and back in oven for a period of time. We gotta due what we gotta due.
If that worked for her ! Go for it I say ! ahahaha I would not go much higher than 200 though...
Good tips. Thanks for sharing 👍👍
Thanks for watching!
Need to try this method!
You should!
I love this!!!!
Thanks so much for watching Amy !
Hey! I’m a little late but I just found your video! I did try this last night and I had moisture in my jars when I pulled them out. What should I do?
It is only for very dry goods, but you could try spreading it on a cookie sheet and drying them even more at low heat...
watch your channel all the time. once they come out of oven and you set them to cool down i heard you say before putting them up for storage you take the twist top off of them and does that seal the ring top? i think im going to do this method of canning.but i want to do it properly from start to finish. HAPPY CANNING!
The lid will vacuum seal down to the jar, so you can remove the rings after they cool... Never store any canned goods with the rings on, as they can make it appear the jar has an artificial seal (the ring holding the lid down)... You should always be able to pick a jar up by the edges of the lid, and the lid not let loose... Then you know for sure it is still correctly sealed...
Thanks so much for this video. I have rice and beans in 1/2 gallon jars with bay leaves, but will dry can into pints if they sit for too long.
Sounds great!
THANK YOU FOR DOING THIS VIDEO.. BLESSINGS 💖🌻💐🌹
Thank you so much for watching Carolyn ! We really appreciate the support !
Well someone wasn't worried. They stole all of mine when they took everything I owned that was in my motorhome. Including stored food, store bought food, and dry prepped foods.
I had noodles, macaroni, instant potatoes, rice, beans, instant milk, sugar, sea salt, and beef bullion & chicken bullion, coffee, flour - self rising & cake, spaghetti, rotini, corn starch, ghee, and lard.
Really ticked me off.
Sorry for lost. Don't know what has happen. But I remember when we didn't have to worry about people stealing of course that was the 40's, 50's and 1960's. May God bless you.
I am so sorry to hear this... I know the physical part of it you can buy back, but the time and love that went into storing it being lost is heartbreaking !
@@marygillispie5397 so true. Even into the first half of the 70's . But after that & more recently people feel a sense of entitlement and the world "owes" them .
I don't understand how this came to be.
That reminds me of the time we were fleeing a house fire - and our truck was picked off of the few items we tried to salvage 😥 . So sorry this happened to you
We put lids and rings on After they come out of the oven,that way the red seal on the liddoesnt get melted away
Looooove u guys. Looooove the channel
Thank you so much Summer !
Love this idea. My problem is where do I have space to store all those jars?!?!
LOL... That is an issue here too sometimes ! I understand !
Great video, do you need to put oxygen absorbers in them? I will definitely try it , I live in Florida and always have problems with those bugs.
No need... The heating causes a vacuum inside the jar so oxygen is not an issue...
Do you ever have trouble with the sugar, seasonings, or flour clumping? Just curious. Love your videos!!
Not really... Sugar has never been an issue... Or flour... The seasonings can really well because we use cornstarch when we make them to keep them from clumping just in normal use...
@@BumbleBeeJunction Thank you! I'm going to work on dry canning this weekend. Have a great weekend!!
👍👍
Have a good evening 🌻🌻🌻
You too !
Good information
Thanks so much !
can i seal instant rice this way or does it have to be whole grain rice?
We do our instant rice this way too...
Thats how my grandmother did hers I been doing the same.
That is awesome ! Its a great way to keep things handy and safe !
@@BumbleBeeJunction Yes it is .The took a bay leaf and put in the rice then put it in the oven with the lid .
Do you use same temperature with all these foods
Do you need to keep the rings on when storing long term?
How much dry canning do you typically do? I am definitely going to do this method. Thanks for sharing. 😄
A lot... I hate having dry goods go bad on the shelf, or have insects get into them...
I will try.
That is a great way to get started ! LOL Thanks for watching !
What is the difference between this method and using an electric vacuum sealer without using the oven?
I love this idea.. What would you guess you would put half gallon jars in the oven for.. I have lots of them I would love to get fill with things like this...
I would hate to guess and be wrong... And all things are different densities, so they will heat differently... But you could check your internal (inside the jar) temp with a meat thermometer and make sure you are getting the center of the jar to 165 degrees (in your 180 degree oven)...
I have done this also.
It is a great way to keep them handy !
Do you do dry
COFFEE the same way
OK need to know:
did you soap n wash the jars or invert them and steam them clean before filling? soap n water wash seems correct with inverted air drying.
I am slow, the screw top was loose while the content got hot letting moisture leave in the oven??
and the quick tighten the lid on removal was so that it would create a vaccuum seal after removal from the oven??
also another prepper freezes rice to kill bugs before sealing by hand tightening only, no heat
I would assume your 165 degrees for 45 minutes would kill most grain bugs yes?
Let's see if I got all that... ahahaha... Yes, 165 is the safety threshold for most real bugs, and the bacterial ones... LOL And its 180 degrees, with the hope of reaching 165 at 45 min... The jars are soap washed and air dried... Yes, the loose top allows any remaining moisture to leave, and prevents flour from dusting up (which is when it can explode) in a convection oven like ours... I am not fan of the freezing (etc) method... Always had some condensation as it thawed which made me nervous... And I think the rim on the lid being hot when it is tightened makes for a better seal...
I do like doing my beans, rice and pasta. I do have a question though. Instead of storing these in the jars, can I vacuum seal them so I can use my jars for canning.
You absolutely can ! I would oven process them to make sure they are hot / dry, and then vacuum seal them while still warm...
@@BumbleBeeJunction Thank you
Question: Do you stake your tomatoes?
Our main patch is staked with a t-post at each planting hole... The ones we just planted will likely get staked with bamboo once they get a little bigger...
Thanks.
I tried this once and freaked out because my beans got totally wet what did I do wrong? Ya think it might of been the lid was on to tight 🤔 it was in half gallon jars n had lots of condensation in there, I ended up dumping them out n drying them just used them up oh n one more question can you reuse the lids to later in pressure canner? Thanks love your channel !
Something carried the moisture into the jar, so it must have already been in the beans... If the lid was loose like I showed, it would have evaporated out, so I would say it was a combo of the beans and the lids... I do not reuse lids unless I have to... I save my lids from waterbathed foods in case that day comes, but I prefer new lids...
@@BumbleBeeJunction thank you so much I think it tightened them to much
Great job but how did you keep your potato flakes so white?
I didnt do anything special, just the times and temps I mentioned...
How did you learn this type of canning
My grandmother did it putting up her dry goods in her excess jars....
Why is it "not" recommended to do this? I understand the heating to 165°
to kill insects and their eggs, also to kill bacteria. Same thing with cooking,
smoking almost any foods. Safe long term storage.
Is doing it this way an easier process?
Is it for convenience? (meal sized portions)
Cheaper using canning jars rather than expensive and larger "prepper"
containers?
I'm seriously curious.
Have never really considered dry goods going bad. ☹
TYFS Tina, Mark and Rosa
Really only because the USDA test lab has never tested it and said either way... It helps with long term things that develop bugs like rice and beans... Its also more durable than a box or bag if rodents or chewing insects were a challenge... With any excess moisture and oxygen removed, shelf life improves... Portioning is nice since a pint equals 2 cups... Definitely cheaper if you use the generic bulk lids you can buy cheap (I just bought 300 for $49)... The heat is a distinct advantage over simple vacuum sealing w/ O2 absorbers... In the end, it is just one more skill to add to your bag of tricks... Someday, for some reason, you will come across a use for it...
Sugar doesn’t melt
Or Clump when in the oven?
No... Not at 180 degrees... I am not sure I would go much above that though...
@@BumbleBeeJunction good to know. Thanks
Do you use new lids?
I try to... But... I have a huge stockpile of aftermarket lids that are great for stuff like this...
What are aftermarket lids?
Why do you take the rings off ? Could one use this method for dehydrated veggies?
Stay safe, be blessed. Flooding every where it seems.
Never store a sealed jar with the ring on... The ring can hold a failed lid in place and create a false seal that is very dangerous in terms of food poisoning... Always store them with the rings off, and pick them up by their lids (so you know they remain sealed)...
@@BumbleBeeJunction thank you so much🌷
Taco seasoning recipe please
Mark makes it by taste, not really a recipe... I am sure there are recipes online though... So sorry... If we make it again, I will have him write it down... Maybe I can do a video on it one day soon...
I don't see anything wrong with your way at all. I just use the jar sealer attachment on my food saver. Right now I'm hoarding my jars and lids for canning rest of my garden! Supplies are dwindling in my area.
The only real difference is that the vacuum sealer lacks the 165 degrees to kill off any bugs / bacteria... But both ways definitely extend the shelf life of dry goods !
Rose read vacuum pack
Can you vacuum pack
I can nuts this way, too.
Awesome ! I would think it would draw out the oil in them...
Have you tried oven canning coffee?
No, but I bet it would have the whole house smelling amazing !
@@BumbleBeeJunction Amen!
Sorry, don't understand why do you do that?
It's for long term storage. If you have ever found bugs in flour, pasta or rice after having them for a while this is the way to store them if you don't use them very often.
I think Mel has that one covered... LOL But yes, it is for long term storage both from the bugs that can form within, but any kind of moisture (etc) that might affect them from the outside...
I'm so glad you posted this video! I've seen lots of 'fear mongering' online concerning this method, and I think it's ridiculous! To me, it just makes sense to dry can food such as dry beans, rice, pasta, seasonings, etc. SO THANK YOU, TINA MY DARLING! I do so love your videos! ❤