Canning Flour

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Yep, you read that right, we are going to be canning flour today. I hadn’t done it myself until recently. I have successfully oven canned stuff already in the past, so I am not new to this method. Ready or not here we go, let us look at how to can flour for long term storage.

Why would you can your flour? Well it turns out that it has a shelf life of up to 3 years. I also learnt another great tip from this wise lady, she recommends that you freeze your flour before using or canning it. This will help to kill an weevil eggs, that may have been added to the flour in the flour manufacturing plants.

Canning Flour

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Here’s What You’ll Need:

  • flour
  • half gallon jars
  • canning funnel
  • paper towel
  • kitchen towel
  • canning lids
  • marker

Step By Step Instructions

Step 1.

Preheat your oven at 215 degrees F.

Step 2.

How To Can Flour

Fill each one of your jars with flour, as close to
the top as is possible.

Step 3.

Tap your jars down, to settle the floor and add
more as needed to fill up the jar.

Step 4.

How To Can Flour

Pop them on a tray, and in the oven for between
1 to 2 hours. (without the lids on)

Step 5.

After the timer goes off, remove jars from the oven.
place them on top of a kitchen towel on your counter.

Step 6.

Wipe down the rims, with a damp paper towel
before screwing on each lid, as tightly as possible.

Step 7.

Leave them overnight out on the counter to cool
down and pop to seal the jars.

Step 8.

Mark and label all your jars, with the date before
storing them away in a cool dry area.

Before you use your jars, make sure that you wash, dry them and then bake your jars in the oven. When you can your flour in the oven, you can safely use it even after 4 to 5 years later.

You can watch the video below on canning flour…


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