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Oven Canning Dry Beans?

November 2, 2017

When I am oven canning dry beans I get moisture in the top of the jars. I've put them back in the oven for more time up to 10 hours and I still get a small bit of moisture in the top of the jars once they seal.

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What am I doing wrong?

Answers


Bronze Post Medal for All Time! 105 Posts
November 3, 20170 found this helpful
Best Answer

Oven Canning Dry Beans:
The oven canning method has been in place for quite some time now. This method is for canning dried beans, flour, oats and nuts.

  1. You are to place these dry ingredients in a mason jar, wet the top lip of the jar, place your seal and ring on the jar.
  2. Now place the jars in the oven at 200 degrees for 1 hour.

What they don't tell you is this: Oven canning will actually decrease the shelf life of food by 50%. Did you happen to realize that the key enemies of long-term food preservation are heat, air, light, and bugs. The safest way to can and store any dry foods such as oats, flour, and beans is by using mylar bags, food-saver bags or even food grade buckets. You will store these items in one of the above safe storage bags or bucks and use food-grade diatomaceous earth and sprinkle some in the storage bag.

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This is actually the safest way to store dry food the longest. You can vacuum seal the bags and store them in your freezer or on the shelf.

The reason you have moisture in the top of your canning jars is because you used water around the lip of the car so the lids would seal. The moisture has entered into the jar and now it is trapped in there. No matter how long you keep these in the oven the moisture will not leave. Furthermore, the longer you keep heating up the beans in the jar, the less nutrients are left in the beans.

Personally, I would recommend not using this method to try and store your dry foods. It isn't safe and heating up the foods in the jar is destroying the nutrients in the foods.
Please try a safer method of preserving your food. Use one of the safe food storage bags and seal your food in them. It is much healthier for you and your family.

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Gold Post Medal for All Time! 677 Posts
November 3, 20170 found this helpful

This is not a safe method of canning. Dry heat is not the same as moist heat. The jars are not being heated evenly and that is why you are getting moisture.

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Switch to conventional canning methods.

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Silver Post Medal for All Time! 433 Posts
November 3, 20170 found this helpful

Step 1
The problem is moisture in your beans. If you have moisture in your jars put back in the oven, but wait 7 hours. Keep humidity down in the house. Do not use dishwasher, washer or dryer, It causes humidity. So make sure your house is free of humidity.

Step 2
Then, vacuum seal them.

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February 5, 20220 found this helpful

I have dry canned my beans, rice and noodles this was for years. I used to have problems with moisture. What I do is bake at 200 degrees for 1 hour, then I turn off the oven (and light) and leave the jars in there until they are completely cool.

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Be prepared this will take hours to cool. I usually leave the jars in the dark oven over night. Hope this helps!

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