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SALT LAKE CITY — Many Utah families know the feeling of peace and security that comes from having a pantry well stocked with home-canned produce, but there is a dark side to such abundance.
That darkness is the discoloration that occurs when those once gleaming jars filled with fruits and vegetables are a few years past their prime. Home-canned foods can change in color and appearance over time. While brown peaches might be edible, they certainly don’t appear appetizing.
With a new crop of vegetables and fruits, this is a good time for those who do home canning to take an inventory of their existing supply.
“As a general rule, unopened home canned foods have a shelf life of one year and should be used before two years,” according to Utah State University’s Cooperative Extension Service.
Storage conditions for home-canned produce are important. The USU Cooperative Extension recommends storing canned food in a cool, dark, dry space away from furnaces, pipes, and places like attics where there can be significant temperature changes.
“Do not allow sealed cans or glass jars to freeze,” according to USU. “Freezing changes food textures, and leads to rust, bursting cans, and broken seals that may let in harmful bacteria.”
As a general rule, unopened home canned foods have a shelf life of one year and should be used before two years.
–- Utah State University
Dispose of any older canned food. If the jars still have tightly sealed lids, they can be opened, the contents discarded, and the jars cleaned and reused. If the lid is bulging, the National Center for Home Food Preservation recommends placing the jar in a heavy garbage bag and then depositing the bag in a regular trash container or nearby landfill.
“If the suspect cans or glass jars are unsealed, open, or leaking, they should be detoxified before disposal,” according to the NCHFP. The detoxification process involves completely covering the suspect jars in a pot of water and boiling for 30 minutes to kill any toxins before disposal.
The danger comes from botulism – a deadly form of food poisoning that can occur in home-canned foods. The spores that create botulism are found on most fresh food surfaces. In that state they are harmless because they grow only in the absence of air, a condition that can be created in the home canning process.
When home canning foods in Utah, altitude is also a critical factor that many tend to overlook. Recommended processing times found in most home canning guides are for sea level.
“Using the process time for canning food at sea level may result in spoilage if you live at altitudes of 1,000 feet or more,” according to the United States Department of Agriculture. “Water boils at lower temperatures as altitude increases. Lower boiling temperatures are less effective for killing bacteria. Increasing the process time or canner pressure compensates for lower boiling temperatures. Therefore, when you use the guides, select the proper processing time or canner pressure for the altitude where you live.”
The USDA offers a free 40-page Complete Guide to Home Canning, which includes information about processing foods at higher altitudes.
Flint Stephens has a master's degree in communications from Brigham Young University. He is author of "Mormon Parenting Secrets: Time-Tested Methods for Raising Exceptional Children." His blog is www.mormonparentingsecrets.com.
