*  Exported from  MasterCook  *
 
                            STORING CANNED FOODS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning                          Information
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   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 F 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.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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