Canning has become increasingly popular in recent years, with many households preserving their own food in jars and cans. Not only is the process of canning fun, but it also allows us to have access to fresh foods even when they are out of season. While canning is a great way to store food, it does come with a few risks. If not done properly, old home canned food can become unsafe for consumption. So what should you do when your home-canned food starts to get a bit old?
The best way to know if your home-canned food is still safe is to check the expiration date. All canned foods should have an expiration or best-by date on them – either written on the label or stamped into the metal lid. If the date has passed, you should discard the food without tasting it.
Even if your canned goods are not yet expired, you still want to check them for quality.
Inspect cans for any bulging or dents that could be signs of spoilage; look at jars for any signs of corrosion or rust; and check sealed cans for any leaks or punctures that could have let air in. If you notice any of these issues, it’s best to discard the can.
Check Color and Smell
Cans and jars that appear intact should still be checked before consuming them. Open up the container and check the color and smell of the food inside. If there are any discolored patches or if it smells off, then discard it immediately.
Home canned foods should always be stored in a cool dark place – ideally one that’s between 50-70 degrees Fahrenheit – such as a pantry or basement shelf. This will help preserve the quality of your canned goods for longer.
When disposing of old home-canned food, always follow proper safety precautions. Check expiration dates, inspect cans for damage or punctures, and open containers up before tasting them whenever possible. Store canned goods in cool dark locations like pantries and basements as well so they last as long as possible.
How Do I Dispose of Old Home Canned Food?
When disposing of old home-canned food, make sure to check expiration dates, inspect cans for damage or punctures, open containers up before tasting them whenever possible and store in cool dark locations like pantries and basements so they last as long as possible.