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Label and Store Jars:
The screw bands should be removed from the sealed jars to prevent them from rusting on. The screw bands
should then be washed, dried and stored for later use.
Store in a clean, cool, dark, dry place. The best temperature is between 50 and 70 °F. Avoid storing canned
foods in a warm place near hot pipes, a range or a furnace, or in direct sunlight. They lose quality in a few
weeks or months, depending on the temperature and may even spoil. Keep canned goods dry. Dampness may
corrode metal lids and cause leakage so food will spoil. For best quality, use canned foods within one year.
Sterilization of Empty Jars
You may sterilize the jars and lids when empty, before storing them. To sterilize jars, follow the steps described
in 1. Jar selection, Preparation and Use (pag.11).
IMPORTANT HOME CANNING SAFEGUARDS
All of the Home Canning Recipes provided in this cookbook have been tested for quality and proper timing
to meet food safety standards. As long as the instructions are carefully followed the end result will be a
wholesome and shelf stable product. However, when using or adapting your own recipes, please be sure that
you process the recipes with enough time. If foods are not canned properly, consuming them may be harmful
or fatal.
Never attempt to make rough calculations on your own recipes. If you have specific questions relating to
proper methods of canning foods or timing charts- please refer to the US Department of Agriculture Website.
www.fsis.usda.gov
Another useful source of information about home canning is The National Center for Home Food Preservation:
www.uga.edu/nchfp/index.html
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Home Canning Overview
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