Food that is dry (less than 10% moisture) and low fat can be dry packed in glass canning jars using oxygen absorbers. It is best to use quart or half gallon jars rather than pint jars or smaller.
1. Check canning jars for a smooth mouth rim. Do not use jars
with nicks or cracks in the rim.
Do not use glass mayonnaise jars. The rim is not the same width as a canning jar and the seal will eventually break.
Lids may be reused for dry pack canning or for dry heat processing IF the lid is not bent and the sealing compound is still intact.
Do not dry pack home dried food unless it is crisp dry and snaps when bent. Moisture and lack of oxygen can provide growth opportunities for botulism producing bacteria.
Foods that can be dry packed in canning jars include white rice, wheat and other whole grains, oatmeal, dry beans, powdered milk, white flour, pasta without egg, freeze dried foods, dehydrated foods that are crisp enough to snap, TVP, cheese powder, gelatin, low fat ready-to-eat cereals, and low fat or fat free pretzels. Sugar may be stored in jars but absorbers are not necessary.
Some foods may keep longer when dry packed but will probably not have the shelf life of unprocessed, low moisture, low fat foods. These include cornmeal, pearl barley, nuts and seeds. These foods should be used regularly to avoid rancidity.
An additional option for dry-pack canning in jars is now available. After making inquiries, I believe it to be a valid option. You don't need oxygen absorbers but you do need electricity - VacuCanners
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