19 thoughts on “How To Dry Can Your Beans And Rice

  1. Good knowledge there. For lazier folk *cough*, I keep 6 x 20# bags of rice (with date of purchase) in the bottom of my chest freezer. Takes my family of 5 ~one year to rotate through 120lbs. of rice.

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  2. I admire her whole YouTube series but a few thoughts. This process works well ASSUMING you can follow ALL her food safety steps with out fail. It also requires canning jars and lids which at least in MY Area is scarce pickings. If you don’t do it as well as she does you *might* be less than happy with the results.

    Now unless your planning on setting all those nice pounds of dried white rice and dry beans aside for many a year the much simpler clean 5 gallon pails and O2 absorbers and such are much simpler. I can get 5 gallon pails and O2 absorbers much easier than jars and lids. I use bay leaves in my grains and beans for their well known anti-bug benefits. As I have a bay leaf potted beside me getting them is cheap :-).

    A Very Useful ADVANTAGE to Not Dry Canning is you can PLANT your dried beans, whole wheat grains and dry whole corn and Grow more. Yes I do plant from my food storage. After you dry can that seed is dead. Still good food but not going to grow if you tried to plant it.

    I have a “Pancake Garden” so growing wheat isn’t rocket science. Not as easy as picking up a Bisquick Box but pretty simple, it’s a Grass Ok… Oddly mulching them with shredded leaves keeps weeds down pretty nicely and chickens LOVE to help you clean up any stray wheat and chaff when you process it.

    I’ve safely eaten stored foods thus protected over 10 years old, kept in a cool dark DRY place. A few dead bugs is easily resolved like my Grandmother did. Sift the rice and wheat, pick through the dry beans.

    My main point is we have a strong need for a LOT of cheap long term storage foods ASAP. I did a Walmart run a few months ago to create a Mercy Bucket for a not well off widowed friend that has concerns about our country but Pronounced NORMALCY Bias that WM will *always* have plenty…

    I built a two 5 gallon Mercy Bucket 30+ man days food with over 2000 calories and 40+ grams protein, multi-vitamins and basic spices for around 55 dollars.

    Should I build another and post it as an example? I can always use a extra mercy bucket 🙂 Although last week I noticed the big bags of WM white rice and pinto beans were pretty scarce.

    As my Old Drill SGT used to say “Move it or Lose it”.

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  3. Good post. Been around canning since I can remember. Water bath,pressure and dry if you pay serious attention to the precautions you’re good..

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  4. My two cents: Food will be far scarcer, much more expensive and for much, much longer than most anyone alive in America today dare imagine after the present debt based economic-financial system finally gives up the ghost.

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  5. Note that if you dry cook those dry beans, they may never soften again when you try to use them. Found this out when Dad grabbed the wrong container of beans to make baked beans with, the ones I’d been using as pie weights.

    Also, if you’re having trouble finding bulk in your area, as Michael commented above, try the restaurant supply stores. I figured out when the first shortages hit in 2020 that they are usually still stocked, because regular people don’t know about them. As a mother of four teens, I sure did.

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  6. A simpler idea for killing off the insect egg in rice, beans, flour etc for lengthening shelf life.
    Make sure the rice is in a sealed container (second bag, heat sealed bag, just water vapor proof) and put in freezer for 72 hours. Remove it from the freezer and allow to come to room temperature BEFORE opening for repackaging. (Sure you can dry can first and then freeze.)
    Freezing ruptures the eggs and stops the weevils from forming.

    When you do this to flour you will need to sift before using as it clumps up.

    I started doing this from being a frugal person (cheep bastard). Buy the stuff when it is on sale in quaintly and put up. Usually about a years supply. Came in handy when the plandemic hit.

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  7. As Cedar said, dead dry beans could be a tough eat when cooked. I’ve had that happen. The texture is disturbing. I’m wondering how flour and baking mixes would tolerate this. FWIW, baking powder and yeast are pretty durable as well, so why store baking mixes?

    I’m struggling with the ROI here. She probably has $200 worth of jars to store $20 worth of dried beans and rice. Why not buy canned beans? Same shelf life. More portable. Why not cook them and can them?

    Rice and beans are super durable. You’ll get a year out of them for zero work if you simply store them properly – like, you won’t have a bug or rodent issue if you put them somewhere with no bugs or rodents. I use commercial food storage containers. I go through beans super slow, and have cooked year old beans more than once and they turned out fine.

    Like others have mentioned, there are more modern and cheaper ways to store this food. Hell, I’d probably vacuum seal it. I have food service containers that have worked fine for most foods. Pro tip: Minute rice is not durable. I don’t know what they coat that stuff with but after a while it got a real industrial chemical smell. Not a palate pleaser.

    This old school stuff is great to know. But if you are counting on those beans and that rice you canned two years ago, you got bigger problems. I have probably a years worth of beans and rice. And anywhere from 2 months to a year on canned goods, depending on what it is, and my pantry isn’t all that deep. Two kitchen closets is all. The hardest part is stopping herself from pack-ratting and stuffing bullshit in the pantry that has no business being there.

    Times get tough, you’ll have to figure out how to adapt long before a normal bag of beans will go bad.

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  8. just bought a vacuum sealer thingy to do exactly this… planning on freezing them either before or after sealing, and tossing an oxygen absorber packet in with them for good measure. Surely bugs can’t do anything in a zero oxygen environment, yes? And the bags are one heck of a lot cheaper than the jars!

    Would LOVE to see those “Mercy Buckets” that sounds like a LOT of bang for the buck.

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    • Mordineus – Try vacuum sealing coffee when it goes on sale and putting away in the freezer. If you plan on using over several weeks after removing from freezer, let it come to room temperature then open and use as usual. The news has reported that there are problems with the coffee harvest this year (if they can be believed.).

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    • Just sent Phil the email, hopefully it will be an article soon. Phil I was in a hurry when I sent that so my Mercy Bucket part two adds one more 5 gallon bucket with lid, an extra 20 pound WM GV White Rice and space for extras to double the 30 man days to 60 with still 40 grams protein. Cost + 8.98 for rice, + 4.64 for bucket and lid (WHY do folks spend so much time looking for “Free Buckets” and wash them forever…) = an additional 13.62 or about what I spend on a Burger Combo and a Shake….

      Just for fun I did some “research” on “Survival Foods” and most “Servings” are about 140 calories mostly carbs and very little protein. AND from my asking about very FEW Folks have ever cooked some up and tastes them. I have several I’ve tasted. Worse was *Cough Wise *Cough*.

      Move it or lose it, these prices and availability of cheap food will NOT last.

      And again Phil sorry I forgot to mention in the email that you can PLANT and grow more pinto beans from those dry beans. I use them as seed in my garden yearly.

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  9. If your beans get rock hard, just grind them into powder. Mix with water and cook like a hamburger patty. I make my own re fried beans from our home canning beans. Fry up 4 or 5 strips of bacon, set aside the bacon and use the grease to half quart of beans. Mash beans in hot grease with a wooden spatula and cook until the moisture is out. Stirring frequently. Add in chopped onion, crumbled bacon and cheese. Good stuff on a cold morning with half dozen eggs sunny side up.

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