When To Toss Home-Canned Foods

Now is a great time to inspect your home-canned goods to decide which need to be tossed, according to the Utah State University Extension Services. Before you start this year’s canning peaches, salsa and other produce, it’s good to clear the pantry shelves of things you can’t use.

So much work goes into canning and preserving that people are often reluctant to throw out foods. But according to an Extension bulletin, home-canned foods have a one-year shelf life and should be used before two years, or the contents should be tossed. Why?

• First, home-canned foods are generally safe when canned properly and stored in a cool, dark place that is protected from extreme temperature changes. However, because home-canned foods are not prepared using tightly controlled sanitary conditions, they tend to have a shorter shelf life than commercially canned foods.  Scientific testing results show that home-canned foods should be discarded if not eaten within two years, according to the Extension.
• Second, home-canned foods lose quality the longer they sit on the shelf. It is part of nature for food to degrade and become less than desirable over time. Just because the food is in a jar and the jar is sealed does not mean you will want to eat it three or four years down the road. Over time, home-canned products begin to darken in color, soften in texture, and some foods start to form unwanted crystal structures that make them unpleasant to eat, according to the Extension.  

The Extension offers more more canning and preservation tips here. Directions for preserving tomatoes with scientifically approved recipes is available on the Extension’s Preserve the Harvest online course here. Use code PRESERVE22 for 30% off!