Dry and Wet Pack Canning

Dry and Wet Pack Canning

Advantages of Dry-Pack CanningAirtight (hermetically sealed) #10 cans that are flushed with carbon dioxide or with the provided oxygen absorber packs to protect products from moisture, insects, and rodents.Number 10 cans, 7" high by 6" diameter, one gallon in volume, are easy to handle, move, and store. Cartons, sized to hold 6 cans for easy transport and storage, are provided by the cannery. A standard plastic 1.1 kilo coffee can lid fits on the top of opened cans to preserve the contents until they are used up. However, containers other than #10 cans may be used to store the foodstuffs they have brought if members choose.Foodstuffs recommended for dry-pack canning have been selected based on their ability to retain flavor and nutritional values. Grains are fairly stable over time as whole grains, but they begin to develop stale flavors soon after the seed coat is broken by milling or cracking. For example, wheat kernels 10,000 years old have been successfully planted and sprouted. Whole grains and legumes can be sprouted as a substitute for vitamin supplements. Products with a high oil or moisture content should not be dry-packed.

Suitable Foodstuffs
(Dried) Grains Legumes Corn Macaroni Spaghetti Rolled Oats Soup Mix Wheat White Rice White Flour Beans Lentils Peas Carrots Onions Drink Mix Non-fat Dry Milk
White Sugar Hot CocoaStorage

Store dry-pack items in a cool (approximately 70F) dry location, away from sunlight.Store on shelves or on raised platforms rather than directly in contact with concrete floors or walls to avoid moisture damage.Rotation SuggestionShelf life varies according to product and storage conditions. Although the nutritional value will last longer, for best results, under normal conditions, the products listed below should be used as follows: Wheat, Corn, Sugar - 8 years Macaroni, Spaghetti, Soup Mix Onions, Carrots - 3 yearsBeans, Lentils, Peas - 5 years
White Rice, White Flour, Non-fat Dry Milk, Rolled Oats, Juice Mix - 2 years

Wet Pack
Processing the bottles may be done on the hob or in the oven. The hob method is known as the water-bath method of which there are three variations, the slow water-bath, the quick water-bath and Pressure Cooker. Slow Water-BathPack the bottles with fruit and pour in enough cold syrup (or brine) so that it comes to the top of the bottle.This is best done slowly to allow the syrup to penetrate to the bottom of the bottle. Place the lid on top of the bottle and secure it with a spring clip or screw-band. If using a screw band, loosely screw on.Place the bottles in a deep container with a false bottom, making sure they do not touch each other or the sides of the container. Completely cover them with cold water, cover the container with a lid.Bring the water slowly to the boil. The temperature of the water should be raised gradually from cold to 55 °C (130°F) in about an hour and then up to the required temperature for the contents for another 30 to 35 minutes. (See Bottling / Canning Processing Chart).Do not try to rush this process, if the water is heated too quickly the fruit may rise in the bottles and more time may be needed at the maximum temperature to enable heat to penetrate the fruit in the center of the bottle.When the processing is finished, switch off the heat and remove the bottles one at a time with a pair of tongs or thick cloth and put them onto a wooden surface and immediately tighten the bands on the screw-topped bottles. Leave for 24 hours before testing that the seal is complete.

Quick Water-Bath Similar to the slow water-bath method and recommended when no thermometer is available. For best results though temperatures are given for those with a thermometer.The main difference between the two methods is that hot syrup at 60° C (140°F) is poured into the packed bottles and these are then placed in the container and covered with warm water at 38°C (100F).Heat slowly so that the water reaches simmering point, 88°C (190°F) in 25 to 30 minutes.Continue simmering for the recommended time. (See Bottling / Canning Processing Chart). If the bottles are over 2 lbs (1 kg) extra capacity will be required. Remove and finish the jars as in the first method.

Pressure Cooker A quick method of bottling fruit as the temperature of boiling point is raised when under pressure, thus reducing the processing time and saving energy. The cooker must have a false bottom and be deep enough to take the bottles. It must also be capable of a maintaining a steady low pressure (L).Pressure cookers are fitted with a weight gauge that is usually measured by the appropriate letter, L, M, H. (5lbs, 10lbs and 15lbs pressure)Pack the fruit in warm bottles and fill with boiling syrup to within 1 inch (25mm) of the rim. Fit rubber rings, lids and clips. Again, if using screw bands, loosely screw on.Pour 1½ pints (850 mm) of boiling water into the cooker before inserting the bottles. Put the lid on the cooker, with the vent open, and heat until steam appears. Close the vent and bring the pressure up to Low (L).The time taken from that start of heating until pressure is reached should be no less than 5 minutes or more than 10.Check the Bottling / Canning Processing Chart for the time necessary to maintain pressure. Remove from the heat, leave the bottles in the cooker and allow 10 minutes before letting the pressure off. Remove the bottles and finish as in the previous method