Franklin County

 September 2008
 

Storing home-preserved foods
After foods have been canned, dried or frozen, the food will be in storage for a few months to a year. Therefore, even if everything was done correctly during the preservation process, the quality will be affected by the storage conditions. 

After the jars of home-canned foods have sealed and cooled, remove the screw bands and wash the jars and lids to remove food residue. Jars should then be rinsed and dried, labeled and dated. The jars of food should be stored in a clean, cool, dark, dry place that is between 50^o and 70 ° F to help  retain the highest quality of home-canned foods.

If foods are stored above 95° F or, in direct sunlight, the quality of home-canned foods will be lost quickly and the food may spoil.

Freezing temperatures, or corroded metal lids caused by dampness, may break seals and allow contamination and spoilage. As long as the food stays sealed if freezing occurs, the quality, but not the safety of the food is affected. Using newspaper, boxes, or blankets may prevent freezing if food is stored where the temperatures are extremely cold.

For best quality, foods should be frozen quickly and held at 0 °F. To be sure frozen foods are kept at 0°F or below, use an appliance thermometer. Above this temperature, bacteria may continue to grow very slowly. Use a freezer grade foil, plastic wrap, bags, paper, or containers to keep air and odors away from the food, and prevent moisture loss. Be sure to date and label all packages. Be sure to rotate your supply of frozen foods so foods do not lose quality by staying in the freezer too long.

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08