---------- Recipe via Meal-Master (tm) v8.02
       Title: Storing Canned Foods
  Categories: Canning, Information
       Yield: 1 guide
   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.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias