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Storing Canned Foods


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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 95F 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.




General Information

  • General Information - Jams & Jelly Products
  • Types of Jellied Products
  • Jellied Product Ingredients


  • Extracting Juice for Jelly
  • General Information on Canning Jams, Jellies, and Marmalades
  • Making Jelly without added Pectin
  • Making Jam without added Pectin
  • Making Jams and Jellies with added Pectin
  • Processing Jams and Jellies
  • Steps in Processing Jams and Jellies
  • Testing Jelly without Added Pectin
  • Remaking Soft Jellies
  • Stiff Jams or Jellies
  • Storing Home-Canned Jams and Jellies
  • Causes and Possible Solutions for Problems with Jellied Fruit Products
  • These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.