It seems some people are confused or just plain disagree with my method of storing some DRY white rice in used pasta sauce jars. I’m always open to criticism and i will try and answer the concerns. Link to previous post in question
First off the rice was DRY in the YouTube video link at bottom. No water was added.
FAIR WARNING DON’T EVER REUSE CANS FOR WET CANNING YOU MIGHT DIE! Botulism is nothing to be messed!
- The lids where boiled in water for 10 – 20 min to soften the plastic seal and make it conform to the top of the jar better and make a better seal.
- The lids where dried off with a paper towel before putting them on the hot jar with the rice in it.
- Scientifically the rice was heated nearly to the boiling point of water. at that temperature the vapor pressure of water becomes quite high and speeds up evaporation. My hypothesis is the caned rice should have a significantly lower moisture content then rice from the store.
I plan on doing the standard rice moisture content test found at the below link to prove the fact my canned rice has a very low moisture content on top of that it’s sealed in a jar that was heated to the point it should have killed most microorganisms
I have attached pictures of the stored rice to show that the lid is till depressed and the rice is visually in good condition.
I put allot of effort into these videos and want to make sure any information i provide is accurate.
Safe moisture content of stored grains
This is almost verbatim text to the post i made on http://Facebook.com/hamprepper