Friday, August 10, 2012
Canning Jar Plastic Storage Caps
I stock a proper amount of freeze-dried and dehydrated foods that are sold in #10 cans. Each can holds about 3½ quarts of food and sometimes lasts quite a while before it’s all used up so I needed a way to open the can and safely store the rest. When I open a #10 can all the contents gets transferred to sterilized quart canning jars with an oxygen absorber and then capped with a warmed canning lid to soften the rubber seal (just like if you were pressure canning) then the ring cranked down tight to make a lasting air tight seal. Just to be clear, I do not process these jars like regular pressure canning, but just warm the lid to soften the rubber seal.
So how do I use these plastic caps?
After opening a #10 can I fill 4, quart canning jars with the contents. The 4th jar normally is not full and that jar is the first one I use the plastic cap on. I am a believer that we should use our stored foods everyday. For one, in most cases it saves us money by purchasing in bulk and two, we need to know how to make meals out of those foods well in advance of a disaster event. When the last canning jar is emptied I start the process over again with another #10 can.
From my dehydrated foods I make a variety of lunch soups, stews or use for other meal ingredients every week and with the food stored in canning jars. With the plastic cap I can conveniently select the combination of ingredients needed for the meals while the other jars are safely sealed for the long term.
Which items do I currently store this way?
Tomato powder, cheese powder, butter powder, egg powder, diced carrots, diced onion, diced celery, sweet corn, peas and shredded mozzarella.