Oven canning is a method that works well to preserve pasta, rice, dried beans, rolled oats, flour, dehydrated apples, potatoes, carrots, soup peas, flour, lentils, cereals (without seeds or raisins), cake, biscuit and bread mixes, banana chips, and dehydrated dairy products.
The heat kills any insects or eggs that might be present and seals the jars the same way water bath or pressure canning does. Any food product with greater than 10 percent moisture content should not be preserved by this method, because bacteria can flourish.
Source: How To Can Dried Foods To Last 20-30 years — COOK & GARDEN
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