As someone who’s spent over a decade guiding trips in the backcountry and advising outdoor businesses, I’ve seen firsthand the importance of reliable food storage. Whether you’re prepping for a thru-hike, running a remote camp, or simply building a resilient emergency food supply, knowing how to properly preserve dry goods is crucial. This guide will walk you through everything you need to know about long-term food storage, focusing on techniques like using dry goods rings, vacuum canning dry goods, and effectively storing dry goods in mason jars. We’ll cover everything from choosing the right jars to determining the correct what size oxygen absorbers for mason jars you’ll need.
Beyond emergency preparedness, long-term dry goods storage offers several benefits. It reduces food waste, allows you to buy in bulk (often saving money), and provides a sense of self-sufficiency. For outdoor professionals, it’s about logistical efficiency – minimizing resupply needs on extended expeditions. For camp owners, it’s about maintaining a consistent food supply even during peak seasons. And for everyone, it’s about peace of mind. The USDA Forest Service (fs.usda.gov) emphasizes the importance of proper food storage to prevent spoilage and contamination, regardless of the setting.
Before diving into techniques, let’s identify what degrades dry goods over time. The primary culprits are:
Mason jars are a popular choice for dry goods storage due to their affordability, reusability, and airtight seal when combined with proper lids. But not all jars are created equal. Wide-mouth jars are generally easier to fill and empty. Consider the size you need – a what size oxygen absorber for quart jar will differ from one needed for a pint jar. Regular mouth jars are fine for smaller items like spices. Always inspect jars for cracks or chips before use.
The lid is the key to an airtight seal. Two-piece lids (flat lid and screw band) are standard. While the flat lids are single-use for traditional canning, the screw bands (dry goods rings) are reusable. Ensure the bands are free of rust and in good condition. Plastic lids are available, but they don’t provide the same level of long-term protection as metal lids. REI Expert Advice (rei.com/learn/expert-advice/food-storage.html) recommends replacing lids every year for optimal sealing, even when not actively canning.
Vacuum canning dry goods is a method of removing air from jars to create a vacuum seal, extending shelf life. It’s particularly effective for items prone to oxidation, like flour, rice, and beans. Here’s how it works:
Vacuum sealing isn’t a substitute for proper canning techniques when dealing with low-acid foods that require heat processing to prevent botulism. This method is specifically for dry goods.
Choosing the correct what size oxygen absorber for mason jars is paramount. Too small, and it won’t effectively remove enough oxygen. Too large, and it could potentially create a vacuum so strong it compromises the jar’s seal. Here’s a general guideline:
| Jar Size | Oxygen Absorber Size |
|---|---|
| Pint (16 oz) | 50cc (3 cubic inches) |
| Quart (32 oz) | 100cc (6 cubic inches) |
| Half Gallon (64 oz) | 200cc (12 cubic inches) |
These are general recommendations. Always check the oxygen absorber manufacturer’s instructions for specific guidance. Oxygen absorbers are typically made of iron powder, which reacts with oxygen, rendering it harmless. They are not edible and should be discarded after use.
Different dry goods require slightly different approaches:
Canning flour in jars is a popular way to protect it from pests and moisture. Flour is particularly susceptible to insect infestation. Vacuum sealing with an oxygen absorber is highly recommended. White flour generally stores longer than whole wheat flour due to its lower oil content. Store in a cool, dark, and dry place.
Rice and other grains (wheat, oats, barley) benefit from similar storage methods as flour. Ensure they are completely dry before storing. Vacuum sealing with oxygen absorbers is essential for long-term preservation. Consider storing in mylar bags inside the mason jars for an extra layer of protection.
Dried beans and legumes are excellent long-term storage options. They are relatively stable but can still benefit from vacuum sealing and oxygen absorbers. Inspect beans for any signs of insect damage before storing.
Spices and herbs lose their potency over time. Storing them in airtight mason jars in a cool, dark place will help preserve their flavor. Oxygen absorbers aren’t typically necessary for spices, but they can extend their shelf life.
Even when storing food at home, the principles of Leave No Trace (lnt.org) apply. Proper storage prevents food waste, which reduces your environmental impact. Avoid attracting pests that could disrupt local ecosystems. And always dispose of packaging responsibly.
Mastering the art of long-term dry goods storage is a valuable skill for anyone who values self-reliance, preparedness, or simply wants to reduce food waste. By understanding the principles of preservation, utilizing techniques like vacuum canning dry goods and carefully selecting the right dry goods rings and oxygen absorbers (knowing what size oxygen absorber for quart jar and other sizes you need), you can build a resilient food supply that will serve you well for years to come. Remember to always prioritize food safety and follow best practices to ensure the quality and longevity of your stored goods.