We wrap up Canner’s Corner with advice on storing your stash. You’ve worked hard to preserve your foods, so store them carefully for best long-term quality.
After canning, cool jars 12 to 24 hours and check seals. Refrigerate any unsealed jars and use within a few days.
Before storing sealed jars, remove rings and rinse and dry jars. Label and date the products. Leave rings off in storage to prevent rusting and to more easily detect jars that might become unsealed.
Store in a cool, dry, dark place for best quality. Canned foods don’t improve with age, so use within 12 to 18 months for best color, texture and flavor. You’re not putting these jars in a museum, so enjoy your hard work at its peak.
Contact your local Extension office for information and questions on food preservation.