How to Store Canned Food
Authored by Carol J. Alexander
You’ve grown the food and worked hard to preserve it in jars. You’ve heard the tell-tale pings of jar lids sealing. And, you’ve let everything cool to room temperature. So, now it’s time to decide where to store those 85 jars of green beans, 15 jars of jam and 45 jars of tomatoes. Surely, everything won’t fit in your pantry.
Preparing filled canning jars for storage
Before squirreling away your food for the winter, there are a few things to do to prepare the jars for storage.
- Test the seals–Once the jar has completely cooled, test the seal by observing the center of the lid. It should look slightly concave, and if you press on it, it doesn’t move. However, if the lid flexes when you press on it, it didn’t seal. Place jars that didn’t seal properly in the refrigerator and eat the contents within a couple of days. Or, you can either reprocess them in your next canner load or transfer the contents to the freezer.
- Wash the jars–When canning fruit packed in syrup, meat, or sauces, the outside of the jars may become sticky. So, remove the bands, wash the jars and threads with a hot, soapy cloth, and rinse. Also, wash the bands and store them for future use. Don’t be tempted to leave the bands on the jars. They’re unnecessary and may rust in storage, compromising the seal.
- Label & store jars–After drying the jars, use a permanent marker to label them with the contents and date. You may think you know the difference between spaghetti sauce and tomato sauce now. But after six months in storage, you’ll find yourself getting them mixed up.
Where to safely store filled canning jars
Ideally, you want to store full canning jars in a clean, dark, dry place between 50 and 70 degrees Fahrenheit. If you don’t have a root cellar or basement, avoid storing them in a warm location, like next to hot water pipes or the stove. Heat causes the food to lose quality in a short time and possibly spoil. Instead of the kitchen pantry, where it’s warm, choose an unused closet or utility room. It’s also important to avoid places where the temperature fluctuates, like in an uninsulated attic or outdoor storage building. Freezing not only changes food texture but causes jars and seals to break.
Keep your canned goods dry, as dampness causes the lids to rust. And always store jars off the floor on sturdy shelving away from direct sunlight.
How long will canned goods last
For best quality, consume home canned foods within a year, or two at the longest. Lid manufacturers warranty seals for 18 months. High-acid foods you’ve processed in a water bath usually have a shorter shelf life. Heat low-acid foods to 165 degrees Fahrenheit before eating.
Sometimes, home canned foods look a little suspicious. Before opening, discard jars of food with bulging lids, broken seals, or visible mold. But dark fruit or food above the fluid level is safe to eat. Throw out food from any jar that spurts when you open it. And, before eating, look at the food and smell it. Never taste any food with a strange odor. When in doubt, throw it out.
Tips for storing canned food
- If liquid leaked from the sealed jars during the canning process, eat from those containers first. There’s no need to replace the liquid.
- Follow the first in/first out rule. When adding jars to your shelves, move older ones to the front so you’ll use them first.
- Periodically take an inventory. Discard expired canned goods, any container with a broken seal or bulging lid, and leaking jars.
- Always store jars standing upright. Acidic contents touching the lid can cause corrosion. And the pressure from food on the lid can weaken the seal.
We understand the satisfaction growing and preserving your own fruits and vegetables brings. That’s why we carry everything you need to can your own jams, pickles, and more.
