Labeling and Storage of Jars

The screw bands should be removed from sealed jars to prevent them from rusting on. The screw bands can then be washed, dried and stored for later use.

Wash food residue from the jars and rinse. Label, showing contents, date and lot number (if you canned more than one canner full that day). It's important to write down the lot number so that if one jar spoils, you can identify the others from that canner load. Store in a clean, cool, dark, dry place. The best temperature is between 50° and 70° F. For best quality, use canned foods within one year.

Avoid storing canned foods in a warm place near hot pipes, a range or a furnace, or in direct sunlight. They lose quality in a few weeks or months, depending on the temperature, and may even spoil. There are certain thermophilic or "heat loving" spoilage bacteria whose spores survive the canning process. However, they are only activated by temperatures over 104° F. If they do begin to grow and form vegetative cells, the cells can cause food spoilage.

Keep canned goods dry. Dampness may corrode metal lids and cause leakage so food will spoil.

Accidental freezing of canned food does not cause food spoilage unless the seal is damaged or the jar is broken. However, frozen canned food may be less palatable than properly stored canned food. Protect jars of canned food stored in a cold place by wrapping the jars in newspaper, storing them in heavy cartons and covering them with more newspaper or blankets.

All information Courtesy the "University of Georgia - So easy to Preserve Guide ".