Wells County

Check out Health and Human Science Newsletters with helpful articles on health, nutrition, family and finances.

The September/October 2025 edition includes the following articles:

 “DRY CANNING” ISN’T CANNING

Quite a few people are circulating directions for what they call "dry canning" as a method of storing dried foods. It is not a food preservation method we recommend.
What is canning?
Just because canning jars are used in “dry canning” does not mean the suggested procedures fit the classic definition of canning.
Canning as a method of food preservation or processing refers to a procedure of heat treating closed containers of food with the goal of producing what is called a "commercially sterile", vacuum sealed-food that can then be stored safely at room temperature. The preservation goal is to kill any spoilage and pathogenic (harmful) microorganisms that otherwise would be able to survive in food at room temperature storage. In some categories of foods, bacteria can also be controlled by acidity or moisture control as well as the heat of canning. In other foods (e.g., low-acid or slightly acid foods) heat usually has to do the whole job. Different foods will have different microorganisms targeted for killing or control, depending on the nature of the food.
Why dry canning isn’t canning
Canning is done with moist foods because the moisture inside the container would support the growth of microorganisms. Dried foods do not have the same concerns even if a food is low-acid because the removal of available moisture limits or prevents the growth of microorganisms. Storage of dried foods for long periods of time will take into consideration means to preserve food quality, however, as well as preventing reabsorption of moisture into the food.
"Dry canning" techniques I see circulating call for putting dried food like grains, beans, and nuts, into canning jars. In some methods, canning lids are then placed on the jars and the jars heated in an oven. Usually about 200°F is recommended. In other directions, the food in jars is heated without the lids, which are then placed on the jars when they come out of the oven.
These procedures do not describe true canning preservation of food but instead would be considered a method of packaging dried foods for storage -- one that, again, we cannot recommend because of several issues with it.

Issues with dry canning. Here are some issues to think about with this concept:
1. This process is not "canning" just because it uses canning jars.
2. It is unknown if this process can sterilize the food, although it might cause vacuum sealing of jars. This would not be a time and temperature combination known to kill many bacterial spores or mold spores.
3. This method does not remove all of the oxygen from the jar before sealing and may trap mois-ture from the food if condensation occurs. While the presence of spores would not be an issue in very dry foods, any moisture pockets say from condensation or incompletely dried foods could be a problem. Moisture in the jar with some retained oxygen could support the growth of airborne molds or even bacteria not killed by the low heating in some seemingly dry foods. Some foods may seem dry to the consum-er but still have enough moisture in them to come out upon heating and closing up in a con-tainer. This could be especially true of home dried foods.
4. The dry oven process used at home has never been shown to sterilize these various dry foods or produce the claimed extended shelf life with quality. In fact, there is no known researched shelf life for foods packaged just this way at home. Extended shelf life expectations are avail-able for dry foods prepared and packaged by other methods (see the Utah State University Extension references below).
5. This heating could even make the quality of some foods worse. This could be either by mois-ture condensation upon cooling, or if the food is lipid-containing nuts and grains, increased enzy-matic reaction causing rancidity.
6. A major manufacturer of canning jars and lids in the U.S. does not support the use of their jars and lids/sealing compound in this manner.
Because this type of process is not recommended, doing it can be a waste of resources, time and ener-gy.
Recommended storage methods for dry goods
Thoroughly dried foods can be stored a fairly long time in airtight containers at moderate room tem-peratures or in the freezer. If you want to vacuum seal containers of dry foods, methods that will pre-serve them safely and provide better food quality include:
1) A vacuum sealing machine that has adapters for jars in addition to sealing bags if you want your food in jars. This vacuum packaging is done at room temperature without heating the food.
2) Oxygen absorbers inside your containers of these foods. Oxygen absorbers can help pre-serve the quality of foods and also aid in insect control.
3) If you are using the heating method to control for possible insect contamination of your dried food, the Utah State University booklet linked below has methods for heating and then cool-ing dry foods BEFORE they are packaged for storage. It also describes freezing procedures before packaging as an alternative to insect con-trol. Even heating some foods on an open oven tray before packaging can cause some flavor changes that using the freezing method would not.
Utah State University Extension methods, for exam-ple, for long-term storage of dry rice and beans:
10-year storage of rice: https://extension.usu.edu/foodstorage/howdoi/white_rice
10 or more years for beans: https://extension.usu.edu/foodstorage/howdoi/dry_beans
A Guide to Food Storage for Emergencies, with more specific information and the oven or freezing methods for insect control:
https://extension.usu.edu/foodstorage/ou-files/Food_Storage_Booklet2.pdf
Source:
https://nchfp.uga.edu/blog/dry-canning-isnt-canning-to-me
Special Thanks to
Nancy Flores at New Mexico State University and Karen Blakeslee at Kansas State University

UPCOMING EVENTS

How you handle money impacts your financial stability. Join Molly Hoag, Health and Human Sciences Educator, to learn about smart money habits that help you stay in control of your finances.
YOU WILL LEARN SMART MONEY HAB-ITS LIKE:
• Keeping track of what you spend
• Finding where you’re spending too much
• Knowing the difference between what you need and what you want
• Setting clear financial goals in writing
• Making a plan to spend and save wisely
Workshops
Located at 4-H Community Center
1240 4-H Park Rd, Bluffton, IN 46714
Must Attend Both Dates
 Session 1 - Sept 30 @6:00PM
 Session 2 - October 7 @6:00PM
 Contact 260-824-6412 by Sept 25 to sign up

PRESSURE CANNER TESTING
Pressure canner testing is now available again at the Wells County Extension Office.
Drop off your dial gauge pressure canner at the Extension Office M-F, 8AM—4:30 PM. We will call you to pick it up once it’s been tested.
Brands we test: Presto, National, Magic Seal, Maid of Honor
Canners can be dropped off at the Wells County Community Center,
1240 4-H Park Road, Bluffton.
Cost for the inspection is $5.00.

News Notes for Parents is a newsletter geared towards parents with children ages 8 and under. You will find articles about parenting, early childhood education, nutrition and much more.

In the May 2025 issue of News Notes for Parents, you will find the following articles:

English PDF

Spanish PDF

3 Ways to Help Your Kids Have a Healthy School Year

Every school day matters. Missing too many days can hurt a child’s learning, friendships, and overall well-being. School provides opportunities for academic growth, social connections, nutritious meals, exercise, and support.
1. Build Healthy Routines A strong start begins with nutritious meals, regular exercise, and enough sleep. Balanced meals fuel focus and learning. Families can apply for free or reduced-price school meal programs through their child’s school.
Adequate sleep is essential for memory, concentration, and academic performance, while too little sleep is linked to lower grades and increased tardiness. Help kids set limits on screen time, especially before bed, and encourage daily physical activity to improve rest and mood.

2. Keep Up with Checkups & Immunizations Schedule an annual well-child checkup before school starts. Doctors can address health concerns, complete medication and sports forms, and discuss diet, fitness, and body image. Even non-athletes benefit from sports physicals.
Vaccinations protect against contagious diseases that spread easily in schools. Staying up to date keeps children and classmates healthy and reduces disruptions to learning. If your child lacks health insurance, ask your pediatrician about options like Medicaid and the Children’s Health Insurance Program (CHIP).
3. Support Mental Health Growing up brings both excitement and challenges. Watch for warning signs such as declining grades, changes in sleep, frequent complaints of physical symptoms, or increased absences.
• Encourage open conversations about feelings and reassure your child that it’s okay to ask for help.
• Ensure they know at least one trusted adult at school—such as a counselor or social worker—especially if facing bullying or exclusion in person or online.
• Consult your pediatrician for guidance and referrals if mental health concerns arise.
Early support makes a big difference—helping children feel secure, connected, and ready to learn. By focusing on healthy routines, preventive care, and emotional well-being, you set them up for success all year long.
Adopted From:
Source: https://www.healthychildren.org

Teaching Young Kids About Needs Vs. Wants

Understanding the difference between needs and wants is one of the first steps in building smart money habits. Even young children can begin learning this concept through everyday experiences that you can facilitate.
Why It Matters: When children can identify what is necessary (needs) versus what is nice to have (wants), they develop decision-making skills that can guide their spending and saving choices as they grow. This skill helps them become thoughtful consumers and better money managers.
Tips on Teaching It:
Start with Simple Examples: Explain that needs are things we must have to live, like food, water, clothing, and a safe place to live. Wants are things that are fun or nice to have, like toys, extra snacks/treats, or the latest video/board game.
Use Real-Life Moments: At the grocery store, point to an apple and say, “This is food we need to be healthy.” Then point to a candy bar and say, “This is something we might want, but don’t need.”
Encourage Choices: If your child wants something extra, help them think through whether it’s a need or a want and if it’s worth spending money on.
Fun Interactive Activity #1 – Needs vs. Wants Sort:
Materials: Two paper bags or boxes, sticky notes, and a few small household items or printed pictures.
Instructions: Label one bag “Needs” and one “Wants.” Write or draw items on sticky notes (e.g., shoes, ice cream, toothbrush, tablet, blanket, video game).
Directions: Ask your child to sort the items into the correct bag. Talk about why they chose each category. Try switching it up by mixing in tricky items, like a winter coat, which you need when the weather is cold. This will help spark discussion. By practicing regularly, you’re setting the foundation for lifelong money smarts, one thoughtful choice at a time.
Fun Interactive Activity #2 – Needs vs. Wants Scavenger Hunt
Directions: You can do this at home. Give your child 3 minutes to find three “needs” and three “wants.” Then sit together and talk about each item. During your discussion, ask your child how some items can be both, depending on the situation (e.g., a bike could be a want or a need if it’s their only way to get to school).
Resource: (OpenAI, 2025)
Photo resource: pexels.com

Molly Hoag, Health & Human Sciences Educator www.extension.purdue.edu/wells
News Notes To Parents is a product of Purdue Extension—Wells County. If you have comments or need information,
call (260) 824-6412 The office is located at 1240 4-H Park Road, Bluffton, IN 46714 Tell someone about us!

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Wells County 4-H Newsletter