"Dry Canning" is Not Recommended

You may have heard about "dry canning" on social media. Maybe you have heard acquaintances talking about it.  But "dry canning" is not really "canning."

If you have heard the term "dry canning," it's most likely in the context of canning dry foods such as grains, rice, beans, or nuts for long-term storage.  The other popular reference to "dry canning" involves pressure canning vegetables without added liquid.

River Valley District Nutrition, Food Safety and Health Agent Kaitlin Moore says neither of these are recommended methods of home food preservation.

You may, in fact, be decreasing the shelf life of foods.

Current best practices are to store dry goods in a sealed container in a cool, dark, and dry place.

Moore says you should contact your local extension office or website for research-based information about safely canning a wide range of vegetables, fruits and other foods.

To contact Moore, you can call (785) 243-8185 or email kaitlinmoore@ksu.edu.