Storage of Dry Foods
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Dry Pack Canning
Cannery Approved Products |
| Non – Cannery Approved Products |
| NOT Approved for Home Dry Pack |
(Must be low moisture – 10% moisture or less, (Some items may be
good quality, and insect free.) available commercially dry packed.)
Apple Slices Beans, Great Northern Beans, Pink Beans, Pinto Carrots, Dry Hot Cocoa Mix Flour, White Fruit Drink Mix Macaroni Milk, Nonfat Dry Oats, Rolled Onions, Dry Potatoes Pudding, Chocolate Pudding, Vanilla Rice, White Soup Mix Spaghetti Sugar, Granulated Wheat, Whole |
| Cheese Powder Fruits and Vegetables, Dehydrated (dry enough to snap when broken) Gelatin and Pudding Desserts (products that do not contain eggs) Grains, Whole Legumes Pasta (products that do not contain egg) TVP
|
| Baking Powder Baking Soda Barley, Pearled Bouillon Chewy Fruit, Dehydrated (such as raisins) Cornmeal Eggs, Dried Flour, Whole Wheat Grains, Milled or Cracked Granola Meat, Dried Mixes containing leavening (such as pancake or biscuit mix) Nuts (roasted or raw) Oil Rice, Brown Salt Spices Sugar, Brown Yeast |
#10 Metal Can – Fill with food, put on lid, add one oxygen packet, and seal with dry-pack canner.
Mylar Bag – Fill with food (allow enough room on top for seal), add one oxygen packet, and seal with heat sealer. In a few days mylar bag will pull in around food. Bags, if carefully opened, may be washed and reused.
Glass Jar – Fill with food, add one oxygen packet, cover with metal lid (which has been immersed in boiling water to soften sealing compound and then quickly dried), and screw on metal band.
5-gallon Plastic Bucket – Line with food-grade plastic bag, add food, add five oxygen packets, tie plastic bag closed, and put on bucket lid.
