Welcome to my canning cellar, season 2 episode 12. I don’t tell you how to can but rather how I can. Please do your own research as sometimes I will stray off into untested territories, and by untested, I mean by the USDA or the National Center for Home Food Preservation. I sometimes will go by the results from experienced home canners.I had both white and brown rice and I canned them in separate jars as my husband prefers the white and I prefer the brown. The ingredients I used were rice, just rice, oh and water to cook it in. I used three 1 pound bags of long cooking brown rice and three 1 pound bags of long cooking white rice. The items I used were two large dutch oven pots, a measure cup, a long thin handled wooden spoon, a canning funnel, a jar lifter, and my digital canner.I cooked each type of rice according to the package instructions. I did not rinse or drain either  after cooking. Using the canning funnel, I filled each warmed jar with the hot rice, and I used pint jars. Each cooked bag of white made 4 pints full and each cooked bag of brown made 3 pints full. At first, I made just one bag each, but for the second and last round, I cooked two bags of each at a time. The white rice was rather clumpy at the bottom of the dutch oven pot so I kept about two pints worth out and froze that. Rice freezes rather well.After filling each jar I used the handle of the wooden spoon to both push it down and remove air. Even though I packed them pretty well, each jar ended up compressing a bit. I then wiped the rims with a vinegar paper towel, I finger tightened the rings and I fit 7 jars at a time in the Presto digital canner. I should’ve thought ahead and used my larger stove top canner to do more at a time. I processed each batch at 20 minutes on the pressure canning cycle.https://nchfp.uga.eduhttps://www.foodandwine.com/news/7-things-you-never-knew-about-rice

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