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Old 11-07-2007, 05:37 PM
Screaming Eagle Screaming Eagle is offline
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Question Canning vegetable shelf life



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What's the ordinary shelf life of canned vegetables (butter beans, corn, etc)?
Old 11-07-2007, 07:50 PM
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This site will give you an estimate on some shelf life.
http://www.ext.vt.edu/pubs/foods/348-960/348-960.html
Scroll to the bottom for the list.
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Old 11-08-2007, 01:47 AM
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From my experience, sauerkraut 7-8 months, brined bean/pea over 2 years, tomato sauce 5+ years (can be more, but i keep it only 5 years and few months), pickle bell pepper/cucumber/cabbage/broccoli/carrots about 1 year (can be more, but at my home are eaten in one year). And all these for home made things.

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PS To increase shelf life of pickle, add some sugar in recipe
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Old 11-08-2007, 07:38 AM
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RC, Thanks for the list. That's useful but I didn't see where it's clear about vegetables (and meats for that matter) that are pressure canned in Mason jars at home. Did I just miss it?
Old 11-08-2007, 08:16 AM
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Quote:
Originally Posted by Screaming Eagle View Post
RC, Thanks for the list. That's useful but I didn't see where it's clear about vegetables (and meats for that matter) that are pressure canned in Mason jars at home. Did I just miss it?
It seems they lumped all canned vegetables as one and recommend 1 yr storage.
Same for all canned meats,....one year also.
Hard and fast shelf lives are hard to find.
But like Bogdan said, expect different shelf lives.
I opened a qt jar of canned pears that my mother did in 1996 a few days ago and they tasted ok, they even had a little crunch. But I'm not too fond of pears so out they went,.....(more storage space for more desirables.):D
I also have canned tomato sauces that are 3 yrs old and still good,....I used a qt of them to make chili a few days ago when the first cold front came though. Brrrr!,....it got down to 50 degrees.

Question for Bogdan: That 7 to 8 month shelf life for saurkraut seems short.
Is it because ya'll eat it all by that time, or is it because it darkens, loses crispness, quality?
I'm hoping for a little longer shelf life for the kraut I'm going to do.
I think I read where you can add a little citric acid (Fruit Fresh) to combat the darkening, so I'm going to study up on it more.
One jar of good kraut is worth 10 jars of pears.
Old 11-08-2007, 09:01 AM
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We keep kraut in big wooden barrels, not in jars. And keep it in underground cellar. But in the midle of the summer, maybe from the heat, the kraut become soft quickly. Is not toxic and have almost same taste and smell, but is not like regular kraut.
About pears, i keept and i still have stewed fruits from over 3 years. Apples, pears, grapes, cherries, peach. And my favorite, quinces. And are great.

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Old 11-08-2007, 09:15 AM
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I've got pickles that or 2 years old, vegetables that are a little over a year, and meat that is 6 months.
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