Dry canning pasta

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  • Опубликовано: 21 окт 2024

Комментарии • 5

  • @larrycollins4299
    @larrycollins4299 7 месяцев назад +2

    I re-used spaghetti sauce jars the same way and saved my canning jars for other things

  • @sharonmanning5501
    @sharonmanning5501 7 месяцев назад +3

    I use wide mouth quart jars for all dry pastas, cornmeal, all purpose flour, salt, cornstarch, any dry beans, legumes, white rice. I place my jars with the goods in them in the oven at 235 for 30 minutes without any lids and rings. I take them ouit after the 30 minutes and wipe the jar rims down with a damp paper towel and white vinegar - never use just a dry cloth - after wiping them down with the white vinegar, I put the lids and rings on and place the jars back into the oven for another 30 minutes. Remove after the seconed 30 minutes and let them sit 24 hours until completely cooled and "pinged." After the 24 hr period, I write on the jar lids what's insde and the year/month to date. I store them in a super dark room and they will not just last 10 years - dry goods using the dry oven canning method will last 25-30 years if left totally in the dark and undisturbed - the storage room can be cool or cold, but not hot. Been at it for the last 10 years and keep on doing it -

    • @edibedogan8926
      @edibedogan8926 6 дней назад

      Ben ilk defa yapıcam bi sıkıntı olmaz inşallah

  • @AzimuthAviation
    @AzimuthAviation 7 месяцев назад +1

    Postage stamp video?