Just a note that dry canning is pretty bad and has a much much higher chance of botulism than other canning methods. (Botulism spores must be kept at-heat at 160C dry heat for over 2 hours, not the oven temperature, but the full temperature of the medium itself)
It doesn’t matter here much because it is already powdered, shelf-stable mix, but in general.
Just a note that dry canning is pretty bad and has a much much higher chance of botulism than other canning methods. (Botulism spores must be kept at-heat at 160C dry heat for over 2 hours, not the oven temperature, but the full temperature of the medium itself)
It doesn’t matter here much because it is already powdered, shelf-stable mix, but in general.
https://extension.psu.edu/dry-canning-is-not-recommended
https://extension.sdstate.edu/why-behind-unsafe-canning-practices
https://yesicanned.com/dry-canning/
https://nchfp.uga.edu/blog/dry-canning-raw-vegetables-is-an-unsafe-practice