Labeling and Storing Home Canned Food
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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.
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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A Simple Approach to Preserving Homemade Foods
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