Labeling and Storing Home Canned Food
|1. When jars are cool, remove
the caps and clean them well.
If they are sealed properly, the
lids will not pop up when
pressed in the center.
If a jar isn’t sealed, refrigerate
and eat immediately or
reprocess using a new lid.
|2. Identify the contents and the
date of canning on any label.
The left one above is a
handwritten label. The other
two are computer generated
personalized labels using a
standard mailing label.
The date will ensure you use
your oldest products first. Use
all canned goods within a year.
After that the nutritional content
|3. Store in a cool, dark place
and never above 95°F.
A basement or cellar with a
cool constant temperature is
If a basement is not possible, a
closed pantry or kitchen
cupboard away from the heat
will work as well.
Note: When opening canned
goods always check for
spoilage. If any mold or fungus
seems to appear or strange
discoloration or smell, our
recommendation is - when in
doubt, throw it out.
Use or refrigerate canned
goods upon opening.
Follow manufacturers' recommendations and instructions and visit their websites for updates on a
A Simple Approach to Preserving Homemade Foods
Click here to find out more about our Technical Guide, If I Can, You Can!™
It will provide you with simple, step-by-step instructions for home canning,
illustrated using photographs.
After removing jars from a pressure canner or hot water bath use the following procedures:
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