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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!

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14y ago

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