What is the shelf life of home canned apple slices?

Answer 1

One year is the general rule of thumb. The big concern is the threat of Botulism poisoning. But Botulism can occur at any point if the the initial canning process is not pristine. Technically the jars, seals and lids should only be used once. If the jars and lids are reused ... scrupulous sterilization must be done. In any event do not reuse the seals. There are about 145 cases of botulism poisoning in this county (USA) each year. Manycome from home canned foods. The FDA is so concerned about this that the FDA food code (the national food safety law) forbids employees of establishments that serve food to the public from bringing home canned food to that establishment, even if it is for their private consumption. FDA goes on to forbid employees from storing their personal lunch and food stuffs with food that is for the public. This is an additional layer of protection to the food supply. Any certified Food Manager (each restaurant should have one) should know and enforce this rule. Many employees know of the rule but do not understand why it is such a serious issue. Employee food from home being stored with food for use by the public is a health code violation in most jurisdictions. Botulism has a high degree of fatality (40% the last time that I checked).

Leaking, swollen. discolored, damaged, seam dented canned or home canned foods should be wrapped in newspaper and thrown away immediately. Clean up with bleach. If dumpster divers might get it, pour bleach over the discarded food inside of double plastic bags. NEVER taste or smell food stuffs from damaged cans. Death can result. WHEN IN DOUBT, THROW IT OUT. after all the question is not just how long is the shelf life... it is how long do you want to live?

Go in peace and keep it CLEAN!

Answer 2

Most any home-canned foods, including tomatoes and pickled beets, should have a shelf life of one year and, according to Cooperative Extension, should be used in two years. Keep in mind that high acidic foods may have a shorter shelf life than foods low in acid.

Home-canned foods should be labelled and newly canned foods place on the back of the shelf behind older canned foods. First in, first out. It's best to label month and year on the lid with a permanent marker.

Store your home-canned food in a cool, dark, dry place. Avoid storing home-canned foods near furnaces, pipes, or any place the temperature may fluctuate. On the other hand, don't store them in an uninsulated or unheated area where the food could freeze.

Before opening jars, always check for broken or weak seals, and discard any you find. When you open the jars, look at the food and smell it. If it doesn't look quite right or has a bad odor, throw it out. Also, throw out any food that sprays or spurts, as if it has developed a gas.

Answer 3

Plan to use up home-canned foods before the next harvest. Commercially canned foods can keep easily for 2-3 years and even longer. See Related Links.

Answer 4

Typically one year. This can often be pushed to as long as three years.

Answer 5

2 years