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["Lynda" <lurine AT com-pair.net>]

The dry caning works like regular canning.  The heat causes the air to 
expand and  leave the jar.  As the jar cools, the vacuum from the "canning" 
process pulls your lids down.  Humidity isn't a factor as nothing gets in 
and most of the air goes out.

I live up in the mountains now but lived on the coast for ever and damp was 
a big problem there which is why we went with the jars to begin with. 
Flour, rice, sugar, etc. keep much better that way.

I also make instant gravy mixes using the dry canning method and instant 
oatmeal for the kidlets.  Even with chopped fruit (apricots, apples, figs, 
dates, raisins) in the instant oatmeal, there isn't a mold problem.

Lynda
----- Original Message ----- 
From: "Jeanne Driese" <jeanne13 AT earthlink.net>
To: <homestead AT lists.ibiblio.org>
Sent: Sunday, June 27, 2010 9:11 AM
Subject: Re: [Homestead] butternut ideas


> Lynda I forget where you live.  Here in the humid south where Bev and I 
> live, vacuum sealing the jars works the best in order to not  have the 
> contents mold.  As I mentioned before I do not have air conditioning so 
> humidity is a thing I have had to adjust too.
> Jeanne
>
>
> From: Lynda
> Sent: Sunday, June 27, 2010 12:02 PM
> To: homestead AT lists.ibiblio.org
> Subject: Re: [Homestead] butternut ideas
>
>
> Most health food stores and a lot of places like WallyWorld have them for
> sale.  They are like the big pickle jars.  They have a metal lid with a
> regular canning seal/gasket type material on the lid.  Personally, I save
> old pickle jars and smear a paste of water and baking soda on the jar lids
> to get rid of the pickle smell.
>
> I also use smaller jars to do the same think.  Baby food jars are great 
> for
> making up spice blends or putting just enough chopped dehydrated onions or
> bell peppers in to flavor a stew.  AND, you can get a gazillion of them 
> free
> on Freecycle.  you just have to specify that you want the ones with metal
> lids.
>
> Lynda
> ----- Original Message ----- 
> From: "EarthNSky" <erthnsky AT gmail.com>
>
>
> > What brand/type of half gallon jars?  I have the 'golden harvest' 
> > squarish
> > type from the days of milking goats, but will these work?  Mine have
> > plastic lids-not sure that they would hold up to 220 degrees, or will
> > they?  Are other lids available somewhere?
> >
> > Lynda wrote:
> > > I just slice with the madolin.  I don't rehydrate, that happens in the
> > > cooking process.  You might think about the canning though.  Sure is 
> > > nice
> > > to have a jar to drain, whiz in the blender, add a little cream and have
> > > a yummy butternut squash soup.
> > >
> > > For dehydrated stuff and rice, flour, etc., I then "dry" can it in half
> > > gallon jars.  200/220 degrees, 20 minutes.  Turn off the oven, open the
> > > door and by the time the jars are cooled the lids will have sealed.
> > >
> > > Lynda
> > > ----- Original Message ----- From: "EarthNSky" <erthnsky AT gmail.com>
> >
> > --
> > The democracy will cease to exist when you take away from those who are
> > willing to work and give to those who would not.      Thomas Jefferson
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