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[–] 5 points 1 year ago

Just a note that dry canning is pretty bad and has a much much higher chance of botulism than other canning methods. (Botulism spores must be kept at-heat at 160C dry heat for over 2 hours, not the oven temperature, but the full temperature of the medium itself)

It doesn't matter here much because it is already powdered, shelf-stable mix, but in general.

https://extension.psu.edu/dry-canning-is-not-recommended

https://extension.sdstate.edu/why-behind-unsafe-canning-practices

https://yesicanned.com/dry-canning/

https://nchfp.uga.edu/blog/dry-canning-raw-vegetables-is-an-unsafe-practice

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