10/18/2026
Canning dry goods is NOT a recommended method of food preservation.
According to the National Center for Home Food Preservation, "This method does not remove all of the oxygen from the jar before sealing and may trap moisture from the food if condensation occurs. While the presence of spores would not be an issue in very dry foods, any moisture pockets say from condensation or incompletely dried foods could be a problem. Moisture in the jar with some retained oxygen could support the growth of airborne molds or even bacteria not killed by the low heating in some seemingly dry foods. Some foods may seem dry to the consumer but still have enough moisture in them to come out upon heating and closing up in a container. This could be especially true of home dried foods."
Learn more >>> https://nchfp.uga.edu/blog/dry-canning-isnt-canning-to-me?fbclid=IwY2xjawU00e9leHRuA2FlbQIxMABwZG9mA2JyaWQRMUZ5Ylg2NkNKUmZJUUtTMzNzcnRjBmFwcF9pZA81MTQ3NzE1NjkyMjgwNjEAAR68E-jYPzOW-rT074eCrSf9S1RMJffqB5qQSX_I0v2o11M8KRnc5G261BBFMA_aem_HfCEuBI4O9grPf-hI7PnWw
Safe canning methods from NDSU Extension >>> https://www.ndsu.edu/agriculture/extension/extension-topics/food-and-nutrition/food-preservation-and-wild-game/can
