Hubby gets the Backwoodsman magazine, I can usually find some interesting articles and recipes in it too. The newest issue has an article about Dry Pack Canning......using Oxygen Absorbers to can dry foods in regular Mason jars. It sounds interesting, anyone familiar with the process? They absorb oxygen from the jar and when it is complete you can see the bump on the jar seal has been sucked down just like when doing other canning processes. The food item must be dry, so it doesn't mold over time and very low in fat or oil so it doesn't go rancid. The author of the article has kept many types crackers and cereals for over two years and some Jolly Rancher candies (his favorite I guess) that he had stored for 5 years in his experiments. I totally forgot that we have vacuum sealer for freezing some foods and the attachments to vacuum seal jars too. But I am thinking that using the absorbers might be an additional way to preserve the flour I have left over from holiday baking, cookies we like but don't eat a whole package of before they go bad, cereal for the same reason. I may have to start playing with each process and fill my pantry up.