FOOD SAFETY
HOME FOOD PANTRIES NEED A FRESH START IN THE NEW YEAR B Y A N G E L A T R E A D AWAY Wintertime—when you are more likely to be inside more because of the cold and rainy weather—is a good time to look over and inventory your pantry. To clean out those canned items and/or spices that you may have had for years. You may ask, "What is the shelf life of home-canned and commercially-canned foods?" Canned foods are safe alternatives to fresh and frozen foods and help meet dietary needs and avoid preservatives. Proper storage can greatly increase the shelf life and quality of canned foods. Frozen foods will not last nearly as long as canned foods and if the power goes out or the door is left open there is a good possibility you could lose all the food you have stored in your freezer. Home Canned foods can help control the salt and sugar added to foods and you can either grow your own or purchase from a local farmers market. You want to make sure you preserve only the best produce because home canning cannot improve the quality. Home-canned foods should be preserved using research-tested recipes and processes like those found in the USDA "Complete Guide to Canning" or in 82
Cooperative Farming News
Cooperative Extension publications Home-canned foods such as vegetables, meats, jams and jellies are good for 1-2 years. This is a shorter shelf life than commercially canned items but for best quality they need to be used in 1-2 years. Commercially-canned foods - for the longest shelf life. Commercially-canned foods are much better for storing to long periods of time. A can of commercially-canned green beans will last over five years or more. Commercial canners can closely control quality and safety to produce the best product. Canned foods for longer storage can be purchased at grocery stores and similar outlets. Avoid budget resellers (e.g., scratch and dent sales, dollar stores, etc.). Purchase canned foods in either cans or jars. Avoid rusted, dented, scratched, or bulging cans. Packaging. Foods are commercially canned in glass jars with lids, metal cans, or special metal-Mylar®-type pouches. All of these materials are suitable for food storage. Home canners should only use standard canning jars with two-piece metal lids as recommended by the USDA "Complete Guide to
