Hello, have been canning and putting up food for years, but now am starting over.
I am looking for information on dry canning. Any info would help. Thnks in advance.

Hi, Welcome

Just to be clear, you are referring to dry canning in the terms of what is commonly called oven canning?

If you are looking to use oven or dry canning for anything that is high or low acid canning, its not considered unsafe and no longer recommended.. (and yes, I know that its still done by the folks in England, and so forth) but in us and Canada, its now considered a no-no.

However if you are looking at information in regards to oven or dry canning to put up dried food, there are still folks that choose to do this in jar instead of vacoom sealing it.

Thanks for your info, and yes it is for dry goods canning. Such as flour, rolled oats, and do forth.

Thanks for your info, and yes it is for dry goods canning. Such as flour, rolled oats, and do forth.

ok, well then, for somethings like dried beans or anything that can have bug eggs, freeze first, then bring back to room temp for a while to allow to dry off again, for things that bugs or eggs not a worry, yes, can use low dry heat aka oven canning to seal, but will warn, the new jars are really not good for this and always risk that the will blow out, in wet heat, they seem crack and drop, the risk in dry is that they will shatter more