Here I am with all my cans of pinto beans, oatmeal, rice and macaroni before we put on the lids.
Here is my Mom and Grandma working together to put the oxygen absorbers in the filled cans and then put on the lids right before sealing them up. You have to work quickly with the oxygen absorbers because they will start sucking up the air the second they are out of their bag and in the can. And if the lid isn't sealed on in a timely manner, they are just absorbing room air which makes them less effective in the can. Bottom line: work quickly with the oxygen absorbers.
Many in our family was able to move forward with their food storage. It was a really good learning experience. Be aware: To be able to check out the dry pack canner from the cannery, you must first be put on the waiting list. The waiting list can be pretty long, and you may need to wait some months before your assigned time. You should use that time wisely to plan and to purchase your food. Also you'll need to be able to guesstimate the amount of weight of food you'll be canning because you need to buy the cans, lids and oxygen absorbers separately and unused ones can not be returned. Call the cannery to get on the waiting list if you want to dry pack at home.
