Michigan
State University Extension
Preserving
Food Safely - 01600952
10/13/97
If lids are tightly vacuum sealed on cooled jars,
remove screw bands, wash the lid and jar to remove food
residue; then rinse and dry jars. Label and date the jars
and store them in a clean, cool, dark, dry place. Do not
store jars above 95 degrees Fahrenheit or near hot pipes, a
range, a furnace, in an uninsulated attic or in direct
sunlight. Under these conditions, food will lose quality in
a few weeks or months and may spoil. Dampness may
corrode metal lids, break seals, and allow recontamination
and spoilage. Accidental freezing of canned foods will not
cause spoilage unless jars become unsealed and
recontaminated. However, freezing and thawing may soften
food. If jars must be stored where they may freeze, wrap
them in newspapers, place them in heavy cartons, and cover
with more newspapers and blankets.