Ask a Question
Notify Me On Question Update
Email this Question
How long can I keep stored foods?
Rate This FAQ
Under cool, dry, dark conditions most food will keep well for 18 months to 2 years. Wheat and sugar will keep well for 25 years. Foods which have been canned correctly and stored correctly will be safe for much longer periods of time. However, as food ages there will naturally be changes in color, flavor, odor, and texture. Color will darken, texture will soften, and odor will change. Although the food may be safe it might not be palatable. If any of the following apply throw the food out:
· Food was processed improperly (untested canning recipe, no altitude changes, etc.) The jar may be sealed, but deadly microorganisms are sealed in the jar.
· Bulging cans
· Milky appearance to liquid. As food ages the liquid will become cloudier as food sloughs off, but it should not be milky.
· Mold growth
· Slimy appearance or texture
· Rancid odor
· Corrosion on inside of can, especially along seam
· Rust, especially on seam or seal of can
· Frozen canned goods - this can cause hairline fractures in the seal and seams. If accidentally frozen, keep frozen until ready to use.
Submit Your Suggestion
Other Questions In This Topic
- What protein content should my stored wheat have?
- How long does pectin keep if the box has not been opened?
- Can you tell me what the adult form is for the weevil that I find in my flour and pasta?
- how do I store fruits and vegetables?
- When and where do I go to have my pressure canner checked? How often should it be checked?
- Where should I put my food storage?
- All of the recipes I can find for canning green beans require a pressure canner. Is there a safe way to can green beans using a boiler canner?
- I have a question about my pressure canned sliced peaches. I cold-packed sliced peaches covering them with a light syrup. Following instructions I packed them with 1/2 inch headspace and poured the liquid to 1/2 inch headspace. However, the peaches floated up so that they were not covered by the liquid during processing. I did run a wooden spatula down the sides of the jars and seemed to get all air bubbles out of the jar. I processed in the pressure canner according to instructions at 10 PSI for 10 minutes. When I removed the jars the liquid was boiling and there seemed to be a lot of air bubbles around the fruit. The jars were already sealed when I took them out of the canner after waiting 10 minutes after the pressure seal dropped. The liquid is down considerably - looks to be about 1 1/2 to 2 inches and the peaches are floating. There are air bubbles and air pockets. The seal is fine. Are these peaches safe?