I was wondering if dry canning or oven canning is safe for dry goods. Like uncooked pasta, rice, flour.
First, did you intend to post in the Knitting forum?
Vacuum sealing will extend shelf life on those items. The heat necessary for oven canning would be detrimental. Flour has a fairly limited shelf life, regardless, because of the oils present. You would be better off with whole grains if you want longer-term storage.
Also........it is best to freeze any flours that will not be used in the near future.
This stabilizes the oils.