Dry Pack Canning

Yesterday we spent part of our morning canning some rice in number ten cans.  We have access to a both a hand crank and electric canning machine.  Since we had quite a few cans to seal, we used the electric machine.


The canning process is very simple.  First, we fill a number of cans with product leaving the lids off.  I then put oxygen absorbers on top of the product in the first five or six cans. I never put out more  than six absorbers at one time.  We use the Ageless brand ZPT-300MBC.  This is a 300cc absorber that is designed for number 10 cans.  The lid is immediately placed on top of the cans.  These cans are then run through the sealer.  This is a simple process, place the can in the sealer and follow the directions.  This can vary with the manufacturer.

Can in sealer

Once the cans are sealed check to be sure, the lip is properly formed, date the cans and store.

Sealed and dated cans

The oxygen absorbers, the blue oxygen absorber bag sealers and the cans were purchased from the local LDS Cannery.

The o2 absorbers, noted blue clip for resealing them

There are many other sources for these products on the web.  I have both the mylar bag sealer and the can sealer and prefer the cans.  The bags while cheaper are not as reliable.  The seals do not work well with powdered products such as flour or dried milk.  The powder has to be cleaned off the area in which you make the seal and if you miss some the seal will not hold properly.  In addition, rats and other rodents can chew through the bags.  We have lost food due to the failure of mylar bags and rodents.

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4 thoughts on “Dry Pack Canning”

    1. The number 10 cans, lids, plastic lids and boxes are avaiable from the LDS church prices are as follows, can .75 metal lid .15 plastic lid .10 box that holds six number ten cans .95. Unfortuately the manual canning machine at running about $1000 and the electric ones quit a bit higher. The nearest LDS storage center to you is probably Dallas Texas but there is also one in St Louis if that is closer to you.

  1. Spent yesterday at the LDS Cannery in Dallas Texas. It was our first time canning food and was a lot of fun. They allow anyone to come every Wednesday at either 9AM or 12AM and can food which is available for purchase from them at very reasonable prices. They also have some items pre-canned for purchase. Anyone interested in long term food storage should check them out. They are good people to deal with.

  2. In addition to what has been said on this site, I am a proponent of “oven canning”. I have done this for over 7 years and have never had any insects, etc. in the food. Put your flour, oats, farina, rice, died beans, etc. in canning jars – no lids or rings. I put mine on a cookie sheet in case of spills. Place in 250 degree oven for 1 1/2 hours. Take care when removing jars…extremely hot. Add lids and rings. You will hear them pop to seal. I recently used a jar of flour that was oven canned about 5 years ago. Worked perfectly fine.

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