A Question About Canning? | Food Production and Preservation | Forums

are you talking home canned or store bought?

the standard response is one year

with proper precautions, years

1. Follow a recipe from a canning book, not something grammy used back in 1920, not something a friend swears by, use a recipe from a recent canning book

2. Use the correct canning method, high acid foods are fine for water bath, low acid needs pressure canning. I have a friend who cans venison in a water bath, has been doing it for years, I tried telling him he is risking it, but he doesn't worry about it, can it be a issue? yes, will it? who knows

3. Use fresh quality produce, nothing that's been sitting around for a week after being picked, eat that stuff , use your best for canning, it will last longer

4. Keep everything clean, this includes cutting boards, knives, jars, lids, etc

5. After processing, test the seal by lifting the jar by grasping it, if pops off, re process it or stick in the fridge to eat within 24-48 hours

6. When you store in your pantry remove the band and wipe the jar and lid and store in a cool dark place

7. If your recipes call for processing your jars for less than 10 minutes sterilize all lids, bands and jars

8. When reheating canned goods, boil for over 10 minutes to kill any possible toxins

if you follow these your canned goods will last years

but (there is always a but)

if the lid of your canned goods is bulging over time and/or totally comes off, throw it out,

if you open it and it is foaming and or smells, throw it out it

if the lids are rusting throw it out

if there is mold forming in the food, or on the bottom of the lid, throw it out

if it is slimy throw it out

follow these standard rules and you will be good