When preparing to store dry beans, rice, flour, sugar, etc. in canning jars, is it necessary to sterilize the jars before use, or is it sufficient to thoroughly wash them in hot soapy water and rinse them well and let them dry completely before use? I plan to use oxygen absorbers in everything dry except sugar and salt. Do any of you use canning jars and do this? Were you successful? Did you encounter problems you didn't expect? I plan to use this type of stored food for near future use. The long range food will be stored in Mylar bags with O2 absorbers inside steel barrels, and some will be of the freeze-dried type in #10 cans.