dry canning, had a little water vapor
Today was my first go at dry canning. I canned a few jars of dried pinto beans today. I had them in the oven for two hours at 220°F, and the jars were definitely dry beforehand. After getting the lids on and hearing the ping, I noticed a little moisture on the inside of the jars. It's gone now. Is that normal, to see a little water vapor?
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Why is dry canning not recommended?
No, dry canning isn't safe. In fact, it shortens the food's shelf life. Unfortunately, the jars can't handle the intense heat which may cause micro-fractures, leading to the jar breaking. The heat also releases the natural moisture of the jar's contents which bring a risk of mold.How do you prevent canning syphoning?
Siphoning happens more when you have extreme temperature differences. With this in mind, make sure that your canning jars are preheated before you fill them with hot food for canning. This not only helps limit siphoning, it also reduces other canning problems like broken or cracked jars.Why are my jars syphoning?
SiphoningIf you overfill jars and leave insufficient headspace, you can end up with excess headspace because food will expand during processing (even if it shrinks back afterwards) and if there is insufficient room, while doing so it will push water out to make room for its expansion.Does dry canning remove oxygen?
This method does not remove all of the oxygen from the jar before sealing and can trap moisture from the food if condensation occurs. Moisture in the jar could support the growth of airborne molds or even bacteria not killed by the low heating in some seemingly dry foods.Is Oven Dry Canning Safe?
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Jolo Diaz, Dominika Roseclay, vedanti, Dey Kheireddine