HOMESTEAD PANTRY GLIMPSE #2 | Freezer Organization Needed

Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)

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FAQ: WHAT IS THE SHELF-LIFE OF HOME-CANNED FOOD?
If the lids/seals are intact on the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods nearly 10 years from the original processing date. When in doubt, throw it out.

FAQ: WHAT HAPPENS IF YOU DON'T STERILIZE CANNING JARS BEFORE CANNING?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for cracks or chips to the rim, body, or bottom.

Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.

Our electric food mill is a LEM Big Bite with the LEM Juicer/Food Mill Attachment and we purchased additional screens separately.

WHY WE STORE OUR HOME-CANNED FOOD WITHOUT THE BANDS/RINGS ON THE JARS:
1. The rings are designed to keep the lid on during the canning processing and cooling phases. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.

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