dry canning



Using your oven to do a technique called ‘dry canning’.  This is a simple and effective for long term bug free storage of flour to rice.


Canned flour is a great way to extend the life of all types of flour and keep it weevil free – the heat of the oven will kill any eggs or weevils that you may not even be able to see. Its a perfect way to take advantage of special deals or bulk buying.  Never run short of this pantry staple again.  As yes it works great for making muffins etc – you might just have to put it through a ‘sift’ as flour may clump in places due to the heating process.

  1. Carefully pour or spoon flour into clean dry cold sterilised jars filling up almost to the top.  Give a gentle tap to ensure the flour is settled in the jar.  I place my jars all onto a cold oven tray.
  2. Put filled jars into oven at 100oC for 95minutes. 10 minutes before the time is up put your dome seal lids into the oven to warm up.
  3. It is important to take out just one jar at a time to ensure they stay hot - place the filled jar on a wooden board, wipe top with slightly damp cloth or paper towel to move any potential dust (you do not want moisture in the jar), put on your hot clean dry dome seal lid & screw on your band and tighten it down as hard as you can.
  4. Leave jars for a few hours to vacuum seal and wait to for the dome to suck in indicating they are sealed and shelf ready - then remove bands, check they are sealed, write on the date & store. Suitable for High & Standard Grade Flour, Sorghum, Millet, Tapioca Flour and Coconut Flour.

Your jars are now shelf stable and should last you for a couple of years in the right conditions.


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