Very good question. Thank you for asking. From the information that I have read the answer is no, due to the baking powder that is added to the mix. In my opinion the best way to store pancake mix or biscuit mix is in the freezer. Please let me know if you find another way to store this. I hope this helps.
Hello. Those two jars with the bump at the center, that you pushed it in, what did you do: opened it and restart the process? Wouldn't be cooking the contents twice? What do you recommend?
First of all, thank you for the very informative video. I usually vacuum seal my elbow noodles; Do you have any information in regards to the difference as to the shelf life either way? Thank you.
Thank you so much. The issue that I had with the vacuum seal is over a period of time the bag seems to allow air in, but the most important reason is critters could chew through the plastic.
I wash all my jars and soapy hot water and then I rinse them and put them in the dishwasher on the hottest cycle that there is and then after they're dry from the dishwasher I placed them upside down on the rack in the oven or upright is okay and I leave them in the oven empty at 225 degrees for 20 minutes I then remove my jars carefully and I feel them with my pasta I then put them back in the oven but on a cookie sheet since they're full and I set my timer for 1 hour I then take them back out of the oven and I put clean hot dry flat lids and rings on them but prior to that I put one oxygen absorber in each jar before I seal them and I let them sit on my counter on a towel for 24 hours before I put them away for storage I do the exact same thing to all of my dried beans
No ma'am. Not that I've noticed. I actually just opened and used a jar of pasta that I canned in July of last year and I couldn't tell a difference. I am glad you asked. I have been wanting to try it and finally did 😋
I have a really hard time leaving stuff in the pantry because I want to try it. Especially things that I have never canned before,. When I canned fresh salt water mullet for the first time I had to open and try it the next day. And I must say it was delicious. I will not be buying canned tuna anymore.
I freeze flour, Bisquik, and sugar after after vacuum sealing. As well, i have vacuum sealed pasta and even after a few years, it was still good to go. Storing Kraft Mac & Cheese , for example, the pasta was fine, but the dried cheese packet didn't fare as well. it gets clumpy and loses some texture. That was four year old Mac & Cheese. I have not tried dry canning, but I found this interesting. I will have to try this. Quick question, why the mirror videoing?
@@lisamcclellan391 No, sorry, do NOT freeze Mac & Cheese...lol. Sorry, bad editing I guess. I freeze the Flour, Sugar, Bisquik, not the pastas. And the mirror videoing, your video is presenting mirrored. Like looking at it in a mirror.
You can use the jars and put in an oxygen absorber with whatever you are storing for long term, and seal it using your food saver jar sealer .You do not have to use the oven!!
I love the idea, but if you were raised in an Italian home you would never break spaghetti. When handling hot jars I use garden gloves with the thin rubber lining. I picked that up from another canner. Do you remove the bands when sealed?
No I am not Italian lol 😆 I had to make them fit in the jars I do remove the seals on everything that I can, just so I will know that it is sealed properly.
This is def not usda approved form of canning! You are not killing Botulism spores and you’re encouraging moisture from inside the grain and and pasta to collect inside the jar and cause mold. Please do not do this and think it is safe! Please visit the usda website or any canning extension office for further help in storing these foods. The Ball Book of canning is also an approved source!!
Yeah, god, I'm sick of these videos invading my inbox. This method has been scientifically proven to be unsafe! Why do these people keep doing this? Mind-boggling. Cheers from Oz! 🦘
The ball book is tested by Ball, not FDA. People out west have dry canned since there were jars. It's better than leaving in bags or cardboard. In the oven should've posted 212, boiling, so 220 is fine, not 200. That's. The only thing I see different in her methods.
You may be right but using usda as a reference is like trusting fbi cdc and the government 🤔they are against anything without gmo's and cancer causing poison's to profit big farma
I'm new to this and so glad I found you. Sorry if this is a dumb question but is this better than using the mylar bags? I haven't figured out which is best for me to try. I want simple since I'm new and don't want to potentially poison my family.
Sorry for the delay. No dumb questions. I prefer this to the mylar bags but you do what's best for you and your family. I think this way no critters or moisture can get to the product.
Thank you for asking. From everything I have read about the grits, 2 to 5 years is average but some say many many years if it is handled properly. I personally have opened a jar after 3 years and it was good. The pasta should be 5 + years. Please let me know if you have tried this and how it has worked for you.
Would like try dry canning. Have some ?'s. How long should jars/lids & rings be left in the oven before filling themm Should jars be put back in oven after filling? Does the oven replace sealing them with sealer machine? Sorry for all the ?'s.
No problem. Thank you so much for your questions. In my opinion your empty jars are put in the oven to sterilise and to make sure your jars are completely dry. After filing your jars they are placed back in the oven. That helps ensure that any moisture is removed and bugs or larva is killed. And yes when you add the lids it does replace a sealing machine.
In my opinion and from some of the research that I've done, you can for the flour and cornmeal only regular not self rising. As for the vegetable pasta I don't see why not I have never tried, that's a really good question. I've never bought that in bulk usually what I get vegetable pasta I make Italian pasta salad. I hope this helps and please let me know if you find any information on this.
Thank you for asking. From everything I have read 2 to 5 years is average but some say many many years if it is handled properly. I personally have opened a jar after 3 years and it was good.
I am puzzled I haven't experienced that. Sometimes you may have a faulty lid that would cause it not to seal but I don't think that is the problem since you are having numerous leads that aren't sealing. Did you wipe the top ring of the jar good to make sure there was no crumbs? That would cause the lids no to seal. Again I am just trying to guess. I'm still using mine from 2 years ago. I'll keep trying to think
No ma'am I personally don't. But absolutely if you feel like you need to I don't think it would be a problem to add 1 before you add the lid to seal. Just check the instructions on the package 1st. Please let me know how it works if you do add the aborsors. Like I said I've never used them with this method. Thank you for your comment. 😀
Yes ma'am but be careful with the pasta because it may poke a hole into the bag. With the grits or rice you should freeze them for at least 2 weeks before storing if you are only storing by using the vacuum sealer. To kill any pests or larva that may be in the grits.
Can I store pancake mix like this?
Very good question. Thank you for asking. From the information that I have read the answer is no, due to the baking powder that is added to the mix. In my opinion the best way to store pancake mix or biscuit mix is in the freezer. Please let me know if you find another way to store this. I hope this helps.
I freeze mine for about a week first....then I let it sit at room temperature for a couple of days then I vacuum seal it. Works great for me.
Thank you for this information. After you vacuum seal do you store in the freezer or in the pantry?
@@lisamcclellan391 I store in my pantry. They say when you do it this way, it's good for up to 25 years.
I so glad I found u cooking in oven
Thank you for sharing your information, I’ll be canning pasta and grits
That's awesome. Please let me know when you do.
So simple. Easy.the best vid on dry canning I've seen.thank you.
Hello. Those two jars with the bump at the center, that you pushed it in, what did you do: opened it and restart the process? Wouldn't be cooking the contents twice? What do you recommend?
Thanks, finally I learn to dry can without vacuum-sealing gizmos. Do you place the rings to the tops in the oven with empty jars?
I do, rings & flats
Thank You very much for making this video .
You are very welcome 😊
Great video. Thank you.
First of all, thank you for the very informative video. I usually vacuum seal my elbow noodles; Do you have any information in regards to the difference as to the shelf life either way? Thank you.
Thank you so much. The issue that I had with the vacuum seal is over a period of time the bag seems to allow air in, but the most important reason is critters could chew through the plastic.
I do want to add for short term storage I still use the vacuum sealer for inside the house.
@@lisamcclellan391 if you store vacuum sealed food inside heady duty plastic storage bins, no problem with critters…I assume!
can you use the quart jars for the spaghetti? great video..
Thank you so much and most definitely you can use any size you want
You leave in a 200 degree oven for 1 hour all size jars 2 qt., 1 qt., 1 pt. ??? What do you think about placing lids on before placing in oven?
I wash all my jars and soapy hot water and then I rinse them and put them in the dishwasher on the hottest cycle that there is and then after they're dry from the dishwasher I placed them upside down on the rack in the oven or upright is okay and I leave them in the oven empty at 225 degrees for 20 minutes I then remove my jars carefully and I feel them with my pasta I then put them back in the oven but on a cookie sheet since they're full and I set my timer for 1 hour I then take them back out of the oven and I put clean hot dry flat lids and rings on them but prior to that I put one oxygen absorber in each jar before I seal them and I let them sit on my counter on a towel for 24 hours before I put them away for storage I do the exact same thing to all of my dried beans
Do you put your lids and rings in the oven so they will be hot when you put them on the jars?
I've been interested in trying this method. One question. Does the heat affect the texture or taste of the pasta? Thanks.
No ma'am. Not that I've noticed. I actually just opened and used a jar of pasta that I canned in July of last year and I couldn't tell a difference. I am glad you asked. I have been wanting to try it and finally did 😋
I have a really hard time leaving stuff in the pantry because I want to try it. Especially things that I have never canned before,. When I canned fresh salt water mullet for the first time I had to open and try it the next day. And I must say it was delicious. I will not be buying canned tuna anymore.
I freeze flour, Bisquik, and sugar after after vacuum sealing. As well, i have vacuum sealed pasta and even after a few years, it was still good to go. Storing Kraft Mac & Cheese , for example, the pasta was fine, but the dried cheese packet didn't fare as well. it gets clumpy and loses some texture. That was four year old Mac & Cheese.
I have not tried dry canning, but I found this interesting. I will have to try this.
Quick question, why the mirror videoing?
Thank you for the information on Mac and cheese. I have never tried freezing that. I am not sure really what the question is about mirror videoing.
@@lisamcclellan391 No, sorry, do NOT freeze Mac & Cheese...lol. Sorry, bad editing I guess. I freeze the Flour, Sugar, Bisquik, not the pastas.
And the mirror videoing, your video is presenting mirrored. Like looking at it in a mirror.
Oh ok what did you mean by mirror videoing?
Lay the jar down on its side when putting spaghetti noodle in!
Can I use my vacuum sealer to remove oxygen and make a seal on the jars without using oven?
I personally have not tried that but I have seen where people have stored it that way.
You can use the jars and put in an oxygen absorber with whatever you are storing for long term, and seal it using your food saver jar sealer .You do not have to use the oven!!
Thank you for that information. I may try that next time.
Nice job thanks
I love the idea, but if you were raised in an Italian home you would never break spaghetti. When handling hot jars I use garden gloves with the thin rubber lining. I picked that up from another canner. Do you remove the bands when sealed?
No I am not Italian lol 😆 I had to make them fit in the jars I do remove the seals on everything that I can, just so I will know that it is sealed properly.
Lol, my Gma would have Smacked me. Lol
@@lisamcclellan391 .
What about storing pasta in canning jars with food saver attachment removing the air and putting an o2 absorber in?
That would be the best way to do this. Just make sure your jars are completely dry.
This is def not usda approved form of canning! You are not killing Botulism spores and you’re encouraging moisture from inside the grain and and pasta to collect inside the jar and cause mold. Please do not do this and think it is safe! Please visit the usda website or any canning extension office for further help in storing these foods. The Ball Book of canning is also an approved source!!
Yeah, god, I'm sick of these videos invading my inbox. This method has been scientifically proven to be unsafe! Why do these people keep doing this? Mind-boggling. Cheers from Oz! 🦘
Nicola Todd can u share specific link showing it’s not safe canning dry pasta like this ?
Plz share a link that proves your statement
The ball book is tested by Ball, not FDA. People out west have dry canned since there were jars. It's better than leaving in bags or cardboard. In the oven should've posted 212, boiling, so 220 is fine, not 200. That's. The only thing I see different in her methods.
You may be right but using usda as a reference is like trusting fbi cdc and the government 🤔they are against anything without gmo's and cancer causing poison's to profit big farma
Can I can pasta in a big pickle jar if the lid seals?
Yeah if you sanitize it really good
I'm new to this and so glad I found you. Sorry if this is a dumb question but is this better than using the mylar bags? I haven't figured out which is best for me to try. I want simple since I'm new and don't want to potentially poison my family.
Sorry for the delay. No dumb questions. I prefer this to the mylar bags but you do what's best for you and your family. I think this way no critters or moisture can get to the product.
I like to know Lisa, What is the shelf life of products that are sealed this way?
Thank you for asking. From everything I have read about the grits, 2 to 5 years is average but some say many many years if it is handled properly. I personally have opened a jar after 3 years and it was good. The pasta should be 5 + years. Please let me know if you have tried this and how it has worked for you.
Do you preheat the lids
Only to make sure my lids are completely dry
Would like try dry canning. Have some ?'s. How long should jars/lids & rings be left in the oven before filling themm Should jars be put back in oven after filling? Does the oven replace sealing them with sealer machine? Sorry for all the ?'s.
No problem. Thank you so much for your questions. In my opinion your empty jars are put in the oven to sterilise and to make sure your jars are completely dry. After filing your jars they are placed back in the oven. That helps ensure that any moisture is removed and bugs or larva is killed. And yes when you add the lids it does replace a sealing machine.
Thanks for your reply. GOD BLESS
You're welcome i hope that helped. Merry Christmas
Do you heat the lids and rings?
No ma'am it's not necessary, just make sure they are completely dry before you put them on the jars.
Can you can vegetable spaghetti the same way? And can you can cornmeal and flour if so do you use the same method??
In my opinion and from some of the research that I've done, you can for the flour and cornmeal only regular not self rising. As for the vegetable pasta I don't see why not I have never tried, that's a really good question. I've never bought that in bulk usually what I get vegetable pasta I make Italian pasta salad. I hope this helps and please let me know if you find any information on this.
Oh My Goodness.
You are not supposed to Break Spaghetti Noodles. I put mine In the 1/2 Gallon Jars.
My Gma would Hit me with a Wooden Spoon
Get a pair of rubber coated cotton gloves from dollar general...better grip and can tighten them down good and tight.thats what I use
Do you heat your flats up?
I am sorry I don't understand what you mean by flats.
@@lisamcclellan391 the flats before you put the rings on top of the jar. Sorry I may not be saying it right but that's what I have always called them
Yes the lids, I do for a few minutes only to make sure they are absolutely dry.
@@lisamcclellan391 I didn't know what to call them. I was always told by my late grandmother that they were flats. Thank you so very much.
Well grandma knows best. Flats it is. Lol sorry for the confusion have a great day.
If you lay the jar down it is easy to fill
When filling jars with spaghetti noodles
Lay jars down and it is easy
Thank you I'll try that next time.
Thank You!!
What is the shelf life of the grits once sealed ?
Thank you for asking. From everything I have read 2 to 5 years is average but some say many many years if it is handled properly. I personally have opened a jar after 3 years and it was good.
I follow directions but some jars do not seal
I am so sorry to hear that. Was it just 1 that didn't or most? Did you let it sit before you removed the rings?
@@lisamcclellan391 just
Just about 3 jars in each batch
No I leave rings on
I am puzzled I haven't experienced that. Sometimes you may have a faulty lid that would cause it not to seal but I don't think that is the problem since you are having numerous leads that aren't sealing. Did you wipe the top ring of the jar good to make sure there was no crumbs? That would cause the lids no to seal. Again I am just trying to guess. I'm still using mine from 2 years ago. I'll keep trying to think
Reverse treads ?
You don't have to put oxygen absorbers inside?
Did you use oxygen absorbers
You didn't have to use any Oxygen absorbers in your jars?
No ma'am I personally don't. But absolutely if you feel like you need to I don't think it would be a problem to add 1 before you add the lid to seal. Just check the instructions on the package 1st. Please let me know how it works if you do add the aborsors. Like I said I've never used them with this method. Thank you for your comment. 😀
I did my rice 1 hrs at 200 some has gone brown is this normal lol only me
I can see myself struggling too🤣
OMGosh..I really did on that first jar.
If you over fill a jar just use a wooden spoon handle or a straw and pack it down and you'll get much more in the jars!
I canned spaghetti but I broke mine into 3bunch and put my jar on it’s side
Can you Vac Seal these items?
Yes ma'am but be careful with the pasta because it may poke a hole into the bag. With the grits or rice you should freeze them for at least 2 weeks before storing if you are only storing by using the vacuum sealer. To kill any pests or larva that may be in the grits.
@@lisamcclellan391 also can you vac seal in jars
I'm not sure about that 🤔
I vacumn seal my dry goods in qt jars using the jar attachment.
Turn the jar on its side and shake it will settle
Thank you I just did another batch and that's what I did. Very helpful. 😀
Maybe you used a quart before
Tilt your jar