Storage of Dry Foods

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.