General

• With proper storage and canning methods, home-canned foods should remain safe to eat for up to a year. Use your judgement when evaluating the quality of canned foods, especially as it ages. Check for popped or dented lids and compromised seals. Open the jar and inspect the food carefully before consuming.

Acid Levels

• Less acidic foods last longer. Canned meats have lasted up to five years and other low-acid foods, such as potatoes, pumpkins, peas and carrots, also have a longer shelf life. The higher acid levels in such items as fruits, tomatoes and food packed with vinegar shortens the time it can be stored.

Considerations

• Other factors that can affect the quality of home-canned goods include improper food preparation before canning, food being too tightly packed in the jar and improper cooling of jars after canning. Follow recipes carefully and ensure your foods reach the required temperatures.

Warning

• Always check the canned food before eating. Food poisoning, such as botulism, can be a potentially dangerous side effect. It is better to be safe; if there are any doubts about the item in question, do not eat it.