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
will deteriorate.
 3. Store in a cool, dark place
and never above 95°F.

A basement or cellar with a
cool constant temperature is
ideal.

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.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
Follow manufacturers' recommendations and instructions and visit their websites for updates on a
regular basis.
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After removing jars from a pressure canner or hot water bath use the following procedures:
Video 6: Canning Pates, Meatloaf and Fish
Video 5: Canning Whole Meals;
Chili, Stew and Meat Sauces
Video 4:
Canning Vegetables; Soup and Ratatouille
Video 3: Canning Tomatoes;
Crushed, Whole, Tomato
Sauce and Salsa
Video 2: Canning Fruit in
Syrup or as a Pie Filling
Video 1: Making and Canning
Jam and Infused Fruit