Back in November 2016 I did a posting about Dry Canning:
This is just a “quickie” status report on how well it works for longer term (about a year) storage.
Tonight we had pot stickers and rice for dinner. I was out of rice in the usual rice tub, but digging into the pantry found a 1/2 gallon glass jar of rice I’d used in the Dry Canning exercise over a year ago. Well, I’m not exactly a rice connoisseur, so who knows what someone who savors the finer points of all things rice might say; but to my taste buds it was quite nice.
Unfortunately, I didn’t have any of the original rice, nor any of the same kind fresh bought, to do an A/B comparison, so all you get is my acceptance of it to go by. Clearly for “preparedness” or “survival” or even long term storage as a way to buy bulk and open smaller sizes, it works Just Fine.
Somewhere back closer to the actual 1 year date, I’d opened and used some of the noodles. They were fine too. The dry cereal I’d canned got eaten at about the 5 or 6 month point and it was unchanged (then again, commercial cereal seems nearly indestructible ;-) Needless to say, things like sugar and salt will keep forever even in a simple jar with the lid screwed on, so dry canning ought to last forever too.
I didn’t do any beans, peas, or lentils, as peas and beans get harder with age. But perhaps I ought to, just to see if air is involved in the hardening process. (Then again, doing some library R&D on how they harden can be done a lot faster than waiting a year or two to see ;-)
With that, my pronouncement is that it’s just a dandy way to store dry goods that can tolerate the heat in the processing. Since I’m now down to my last 1/2 gallon of rice, it’s likely time for me to buy another 10 lbs (or maybe 25 lbs? :-) and can up a lot of it.
Since lentils have been edible after a decade just in a jar with the lid screwed on (they don’t seem to get hard with age, just browner color): you can make a decent cheap emergency food storage system just out of rice and lentils with a jar of sugar and one of salt to keep the flavor interesting. I may try canning some cheap bouillon cubes via this dry canning method just to see if that works. Then again, the cheap ones (like Ramen) seem to last for years on the shelf just stuck there ;-)
Toss in some noodles, jars of sauce, a few tins of tuna and spam, and a bottle of vitamin pills: You’ve got a very fast very cheap and quite usable emergency food kit.