Love the Idea...I usually fill half gallon jars and use my foodsaver to take out all the air and it seals the jars. I've also learned that when you buy any flour products, including cereals, but them in the freezer for 2 weeks and it will kill all the moth and other larvea.
I'll have to try baking my flour then I won't have to seal it after every use.
I joined this team because I really miss putting foods up!! I grew up with a huge garden and my Mom canning and preserving and drying and freezing like crazy!!! I now live in a little house with a big yard and big garden plot and I'm too fat and broken and sick to garden. I'm holding out hope that losing weight will help me but I have fibromyalgia pretty bad so it might not. However, after all that, I ran across an article on how to 'can' flour! What you do is fill your clean jar with flour, bake it at 200 to 250 degrees for an hour, put the clean lids and rings on. So far my experiments include white flour, white rice and macaroni. Most of this is from 'survivalist' websites, where they claim flour can last up to 25 years without growing bugs, and so will white rice and beans, lentils, etc. I want to try corn flour and dry milk and a few other things to see how long they last and if it tastes different than before it's 'canned'. I was wondering what you guys think of all of this or should I start my own spark team? lol Anyway, in the mean time I'm trying to lose weight!
Some mornings, it's just not worth chewing through the leather straps.
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