Michigan State University Extension
Preserving Food Safely - 01600952
10/13/97

STORING CANNED FOODS

     If  lids  are  tightly vacuum sealed  on  cooled  jars,
remove  screw  bands, wash the lid and jar  to  remove  food
residue;  then rinse and dry jars.  Label and date the  jars
and  store them in a clean, cool, dark, dry place.   Do  not
store jars above 95 degrees Fahrenheit  or near hot pipes, a
range, a furnace,  in  an  uninsulated attic  or  in  direct
sunlight.  Under these conditions, food will lose quality in
a  few  weeks or  months  and   may   spoil.   Dampness  may
corrode metal lids,  break seals,  and allow recontamination
and spoilage.   Accidental freezing of canned foods will not
cause   spoilage   unless   jars    become    unsealed   and
recontaminated.  However, freezing  and thawing  may  soften
food.  If jars must be stored where  they may  freeze,  wrap
them in newspapers, place them  in  heavy cartons, and cover
with more newspapers and blankets.                          

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