Canning Crackers! Say What?

This blog was my friend's idea. She stopped by the other day and I was in the middle of canning crackers. That's right. She questioned my sanity briefly until I explained. Several years ago, I canned several bags of oyster crackers because they just plain don't keep well here in the Heart of Dixie--heat and humidity for sure.

When we opened them up about a year later, they were are tasty, crispy and fresh as if I had just opened a new bag! They were great. All my life I've been on a budget and when a good sale hits town, I stock up. We have always raised a garden and as a member of the Church of Jesus Christ of Latter Day Saints, I have been taught that having a food storage is paramount in being prepared.

We have a big freezer filled with all sorts of things from cooking oil and butter (yes, they don't go rancid in the freezer) to meats and produce we have either raised ourselves, my husband hunted for or we shopped on sale. We have a large pantry (actually it is a walk-in closet) filled with canned and dehydrated foods. We have a well on our property and enough trees that we could heat and cook for a good while. I believe we are as prepared as we can be . . . but, and it's a big but, you are never finished. Because we use and eat the things we store, it is necessary to always be diligently replaced and replenishing them.

Now back to the crackers. . .you can safely do almost any dry food this method. (Don't try sugar though) but you can preserve cornmeal, flour, cereals, popcorn or any other grain, crackers of any type, macaroni, cookies, grits, instant powdered milk, instant potatoes, dried beans (except for pinto and I don't know why) and more with this easy method.

Fill clean canning jars with your item. Place the lid on but not tight. Place in a COLD oven on about the middle rack, making sure that the jars do NOT touch. Set the oven for 225° F. and use this following time table:
Pints - 20 minutes
Quarts - 30 minutes
Half Gallons - 45 minutes
Tighten the lids as you remove the jars. Careful, they will be hot! Allow to cool, mark the date on the lid and store in a cool, dry place. They will keep for up to 10 years.

Now how easy is that? Especially in warm climates where weevil and other nasty little critters love to invade our food source, this method will eliminate them and keep your items fresh for years.