Michigan State University Extension
Preserving Food Safely - 01600952


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 Fahrenheit 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.

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.