Storing Canned Foods

* Exported from MasterCook *

STORING CANNED FOODS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

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 F 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.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias



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