Dry canning is an incredibly useful method of preserving food for long-term storage. Whether you’re stocking up for emergency preparedness, seasonal harvesting, or just trying to save space in your pantry, dry canning can keep your food fresh, safe, and ready to use for months or even years. The process involves storing dry foods in sealed canning jars, which helps extend shelf life by keeping out air, moisture, and pests. So, what are the best foods to dry can? Let's dive into some of the top choices that work perfectly for dry canning.
1. Grains (Rice, Oats, Quinoa, Barley)
Grains are a great option for dry canning. They’re staples in most kitchens and can last for a long time when stored properly. By sealing them in jars, you can keep them free from pests and moisture, ensuring they stay dry and ready for future meals.
- Rice: White rice, in particular, has an incredibly long shelf life and is perfect for dry canning. Brown rice, while nutritious, has a shorter shelf life due to its higher oil content, which makes it more prone to spoilage.
- Oats: Whether rolled oats or instant oats, these can be canned to preserve their freshness.
- Quinoa & Barley: These protein-packed grains are versatile and can be stored for up to 5-10 years when properly canned.
Tip: Make sure to freeze grains for 48 hours before canning to kill any potential pests like weevils or eggs.
2. Pasta
Pasta is another pantry staple that dry cans well. Because pasta is low in moisture and doesn’t spoil easily, it’s perfect for long-term storage in airtight containers. When stored in sealed jars, pasta will stay fresh and ready to use for years.
- Spaghetti, macaroni, and shells: All varieties of dry pasta work well for canning. Just make sure to store them in an airtight jar to avoid exposure to humidity, which could cause them to become soft or moldy.
3. Dehydrated Fruits and Vegetables
Dehydrating fruits and vegetables is one of the most popular methods for preserving produce, and dry canning makes it even easier to store them for the long haul. Dehydrated foods maintain much of their original flavor, nutrients, and texture once rehydrated.
- Fruits: Apples, peaches, strawberries, and blueberries dry well and make great snacks or additions to baking and oatmeal.
- Vegetables: Carrots, peas, corn, beans, and bell peppers all dry can beautifully and can be used in soups, stews, or casseroles. Just be sure to blanch veggies before dehydrating them to preserve their color and nutrients.
Tip: Label your jars with the date of canning, and ensure that they are fully dehydrated before sealing to prevent mold or spoilage.
4. Beans and Legumes
Beans and legumes are excellent candidates for dry canning. Dried beans, lentils, chickpeas, and split peas are highly nutritious, and when sealed in airtight jars, they can last for years. This method works especially well for pre-cooked, dried beans or legumes that you know you'll use in the future, reducing the need for canned options.
- Black beans, kidney beans, and pinto beans: These are all popular and commonly canned types of beans.
- Lentils and chickpeas: These cook faster than larger beans and make great additions to soups and salads.
Tip: Pre-cook or soak beans before canning if desired for quicker meal preparation down the road.
5. Powdered Milk and Other Dry Dairy Products
Dry canning is an excellent way to preserve powdered milk and other dry dairy products such as powdered eggs or whey protein. These foods are incredibly versatile, have long shelf lives, and are great to have on hand for emergencies or everyday use.
- Powdered Milk: Ideal for baking, cooking, or adding to coffee.
- Powdered Eggs: Useful for making omelets, scrambled eggs, or baking.
Tip: Store powdered dairy products in smaller jars so you can open and use them without exposing the entire supply to air each time.
6. Flours (Wheat, All-Purpose, Cornmeal)
Flour and other baking essentials like cornmeal are excellent candidates for dry canning. When stored in airtight jars, flour can last for up to a year or more without going rancid or attracting pests. This is especially important for whole wheat flour, which can go bad more quickly due to its natural oils.
- Wheat Flour: Great for all-purpose baking, bread, and pastries.
- Cornmeal: Perfect for cornbread, muffins, and as a breading for fried foods.
- Whole Wheat Flour: Just make sure to store it in a cool, dry place to prevent spoilage.
Tip: Always use food-safe oxygen absorbers in jars when canning flours to help extend shelf life and prevent moisture absorption.
7. Sugar and Salt
Both sugar and salt are pantry staples that have an indefinite shelf life. However, they can attract moisture and pests, so dry canning them in airtight jars is a great way to protect their purity and maintain their quality.
- Sugar: Whether white, brown, or powdered, dry canning will help keep sugar dry and free from clumping or contamination.
- Salt: Store your salt in sealed jars to prevent it from absorbing moisture and clumping together.
8. Nuts and Seeds
Nuts and seeds are nutritious but can go rancid relatively quickly due to their high-fat content. Dry canning them is a great way to preserve their freshness and prevent exposure to air, moisture, and pests. Nuts like almonds, walnuts, and cashews, as well as seeds such as sunflower, chia, and flax, all work well for dry canning.
Tip: Freeze nuts and seeds for 48 hours before dry canning to kill any potential pests.
9. Herbs and Spices
Herbs and spices are essential for flavoring your meals, and dry canning them will keep them fresh and potent for much longer. Fresh herbs can be dried, and spices like cinnamon, pepper, and garlic powder can all be stored in sealed jars. This method helps retain their essential oils, which are key to their flavors.
Tip: Always ensure that herbs and spices are completely dry before canning to prevent mold growth.
10. Instant Soup Mixes and Freeze-Dried Foods
Pre-packaged soup mixes and freeze-dried meals can also be dry canned to increase their shelf life. By sealing these types of foods in jars, you not only save space, but you also make them easier to store and organize for long-term storage. They’re an excellent option for quick, emergency meals.
Final Thoughts:
Dry canning is an excellent way to preserve dry foods while saving space in your pantry. The best things to dry can are those that have a long shelf life and can tolerate being sealed in jars without spoiling. By following the right techniques and storing foods properly, you can create a well-stocked, long-lasting supply of essentials that will be there when you need them most. Whether for emergency preparedness, seasonal harvests, or just smart food storage, dry canning is a simple and effective method to keep your food fresh, safe, and ready for use at any time.
