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Ball Regular Mouth Canning Jars:

Items to dry can (all with 10% or less moisture content and no oils):
Flour, lentils, dry beans, dry peas, some crackers, sugar, powdered milk, pasta (non-egg based), dehydrated foods that you can snap in half (less than 10% moisture), freeze dried foods, oatmeal, baking soda, baking powder, bread crumbs, some cereals, powdered milk, seasonings, pretzels, instant potatoes.

Tools And Products We Own And Recommend For Your Homestead:
Dewalt impact driver:
Granite Ware water bath canner:
Bear Grease waterproofing compound:
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DB Smith pump sprayer:
Marbles small camp axe:
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Sea-90 organic mineral fertilizer:
Pure neem oil:
Red Dragon flame weeder:

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  1. I loved your step by step instructions but didn't consider one thing, I live in Florida and there is a lot of moisture, aka humidity this time of year. This is my 1st attempt at dry canning dried beans and used larger jars (1/2 gallon). I ended up with moisture inside the canning jars even though I followed instructions. Making a note that timing is everything, especially if you live in Fl., and possibly my jars were too big? Affirming the statement, "Size matters"

  2. The vacuum is created by the hot air in the can cooling down and condensing right? I've never heard of this process before so I just wanted to know if I guessed correctly at how it works

  3. I have scrolled and scrolled so I apologize if I'm asking a question you've already answered, but after you have completed this process can you store the jars in a non-airconditioned room, or does it need to be a cool dry place?

  4. What is your take on Mylar bags and oxygen absorbers? Once all the oxygen is gone all the bugs will die off. A lot simpler method and can achieve large volumes.

  5. Thank you. Do you have a list of goods that are perfect for dry canning?

    Also, do you have these directions written down that you can share.

  6. My first attempt with pasta did not go well. I had the oven at 225 and left them in the jars for 40 minutes. I heated the lids, put them on, that all popped, but for some strange reason, I could see water droplets in the jar.
    Since this seems risky, I guess I’ll dump them in the garbage, wash & sterilize the jars, use new lids and try again.
    No idea where the water came from, since everything was dry.

  7. sooooooooo why not just sterilize the jars in oven and the use a vac sealer for the tops? That would also work??

  8. Is it necessary to use those ring caps? There are a few cheap jar options but they have glass lids or those metallic reusable caps, would those work for canning?

  9. It takes too much fuel to cook beans. You can use bean powder as a soup base if you want bean protein though. I bought soy flour so that I can boil so soy milk to make coffee. :)

  10. I did miss an important detail…you said to put the lids in the oven in the last 15 minutes. But I missed how long the actual time setting was to subtract the last 15 minutes. Sorry. And since I am new (never canned wet, pressure or dry) those lids you used look the same to me as the ones you say not to use. I see the seal lid and the ring. And the one you said not to use appears to look just like the ones you used. Are you saying a specific brand? Oh Nellie I've got a lot to learn don't I? Thanks in advance for any answer provided for clarity. 😉 PS. glad I watched. I thought dry canning meant stick it an a jar and fo get about it! Ha

  11. How to do you the rice afterwards. Mine comes out mushy. And the beans take forever to cook. Please help.

  12. Really want to try this! I have half gallon jars, flour, and live in Florida (high humidity). I have also pre-frozen my flour. Would the time still be 30 minutes at 350 or would I need to bump it up to an hour?

  13. I get moisture at the top of my jars, Blacked Eyed Peas, and 15 bean soup. Is it the beans do they have a higher moisture content.

  14. Great video but I do have a problem, after I put the lids and rings on my jars they sealed but as they did I say about 15 minutes I went in to check the jars and every jar had a lot of moister in them so I opened them up and took out the beans so I’m not sure on what happened do you have any thoughts on how this happened? Also can I redo the beans again or would this dry them out to much?

  15. What should you do if you washed but not sterilized your jars, and filled them with your product?

  16. What is the difference between using this heat method over using an oxygen absorber with a vacuum sealer? Do they both work equally well? Can I use this method but then add an oxygen absorber just before adding the lid? I canned flour and rice using an oxygen absorber and vacuum sealer but I did not STERILIZE my jars first – just washed them. Do need to start over to sterilize my jars and put the rice and flour in the oven as you have done? This is making me so nervous b/c I’m so afraid of mistakes! Can I use this method and also add O2 absorbers? Are dry goods like beans, flour, rice, etc. or even dried egg powder or dry milk or potatoes at risk of BOTULISM? What will happen since i didn’t sterilize my jars (just washed them)? Please – please advise!

  17. I don't want dead bugs in my food either. Killing them doesn't help. Need to get rid of them BEFORE canning.

  18. Can't you put tattlers in the microwave for a few min to kill bacteria?

  19. Followed the instructions to a T used pinto beans as well and had some condensation in the jar after a good seal. Used 32oz Ball mason jars. Where did we go wrong?

  20. Thank you for this really well-done video. Will this process work with quinoa? I think it’s dry enough but I don’t know about its oil content… And would the color of the quinoa matter (beige, red, black)?

  21. You sanitized the jars for 15 minutes, also heated/ sanitized the lid for the last 15 minutes. But how long did you heat the jars with product in them?

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