Pressure canning hydrated wheat berries is untested and unsafe. Always use only research-based and tested recipes for home canning.
It has come to my attention that some consumers are using untested recipes and processes to can hydrated wheat berries (kernels) using the USDA Complete Guide to Canning process for canning dried beans.
The recipe for canning dried beans has not been tested using wheat berries and is therefore NOT a tested recipe. The starch in wheat may interfere with the heat penetration dur- ing canning. Insuffi- cient processing can result in botulism food poisoning.
Under ideal conditions, uncooked wheat may be stored for long periods with excellent results. Store in sealed con- tainers in cool (60°F or less), dry areas or keep frozen until used.
Par-cooked or presoaked wheat may be refrigerated three to four days and fully cooked wheat may be refrigerated for one week; both may be frozen for up to six months.
Avoid these ten potentially deadly canning mistakes, as well as other food-specific mistakes that you'll want to avoid. This will keep your food fresh, healthy, and safe to eat.
Freeze-dried foods are extremely popular among backpackers and culinary masters, and now freeze-dryers are available for home use. But is a home freeze-dryer the appliance for you? Here is some information designed to cut through the advertising hype and
Since 2000, Extension has been warning consumers about canning cakes and breads. While this process has much appeal, it does not destroy the organism that causes botulism.
Learn how to the traditional British dessert of lemon curd. Canned, it has a shelf life of 3 to 4 months. If you don't mind the darkening that occurs, it can last up to 1 year.