Michigan State University Extension
Preserving Food Safely - 01600952
10/13/97

### STORING CANNED FOODS

        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.

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