A faster way to store dry goods.

With November on the way, and having a lot of dry food to store; I've come up with another way to make it shelf ready! I have been (and will continue to) place sealed containers in my freezer to kill pantry moths.

Having stocked in canning jars for over a decade, I have an inventory to draw upon. Combining the dehydration vacuum equipment with the canning jars is quick!

Here is a 2 quart jar with 3.5 pounds of pinto beans:

The vacuum took a couple of minutes, instead of the three days the freezer would take.

The only negative to this is, I suspect the bean seeds contained will not sprout; like the frozen ones will. But since this is going to be for food inventory only, that is a moot point.

Remember to write on Every Jar, what and whern:

East to do now, hard to guess later; so just DO IT!

This is a good place to insert a little information in what people call dry canning... Don't do that! There is no way to ensure that the entire jar and contents will reach and hold high enough temperatures to make any difference. Since most of the Jars are placed in an oven at moderate temperatures, and most contain dry goods; the jar will cool and seal, but it is NOT Canned!

Please don't do this, it is unsafe and you might end up with food you can't eat; when you can't replace it! Even with a convection oven, the temperatures inside the will not be homogeneous.

Besides, if you vacuum pack the product, the lids are unaffected, and can be reused with impunity!

Rice and beans will be my first push, and lentils and peas will go to freezer camp ( may need some for seeds).; To keep all the prepping gear busy.

I hope this gives you one more tool to prepare! Be blessed...and ready!!!!!