Summer's bounty is in full swing, and if you're inspired by the blueberries, strawberries, plums, tomatoes, cucumbers, and other beautiful produce in your garden or local farmers' market, it may be time to start preserving. Pickling and canning are the most common ways to preserve food at home, whether you're reducing tomatoes into sauces or berries into jams. Then you can enjoy these tastes of summer in the depths of winter and beyond.
If you take the time and effort to make your own jams, jellies, pickles, and other preserved foods, there are a few food safety guidelines you'll want to be aware of so you create shelf stable foods that will be safe to consume for a while. First, make sure all of your equipment—including the jars, tops, tools (like spatulas and spoons), and cookware is properly sanitized to prevent bacteria from contaminating all your hard work.
How Long Jams, Jellies, and Preserves Last
Assuming all goes well, you'll be able to keep your home canned and jarred foods until next summer. "The guideline from the USDA is that all unopened home preserved food using the water bath or pressure canning method should be used within one year for the best nutritional value unless otherwise called out in the recipe," says Steve Galucki, who works in research and development for fresh preserving at Newell Brands, which owns Ball, the well-known glass jars for home preservation. "Home canning recipes are engineered to be shelf stable if all the process steps are followed correctly." And he notes, jams, jellies, and preserves all have the same shelf life.
These same rules apply for most sauces, and any other self-preserved goods. Keep them in a cool, dark place until ready to open, and label with masking tape or painters tape to remember their expiration. Be sure to store in the fridge once the seal has been popped.
Do Different Canning Processes Extend Shelf Life?
As long as you are canning correctly, both water baths and pressure canning work for shelf stability. The USDA recommends using a water bath or pressure canner for high acid foods (like tomato sauce, fruit jams, and pickles) and using a pressure canner for low acid or alkaline foods (like non-pickled vegetables) to maximize shelf life.
Quick Jam
If you're making fruit jam at home and skipping the canning process, what is often called quick jam or freezer jam, store in the fridge or freezer to preserve, and be aware that it should be consumed within 10 days if refrigerated and 3 months if frozen. It's not shelf stable without proper canning. For ultimate freshness, you need to transfer your cooked product to a sanitized jar for canning as quickly as possible.
Fermented Foods
Foods that are fermented, like pickles and kimchi, often ferment at room temperature, but should be transferred to the refrigerator once fermentation takes place. Canning can actually degrade the product inside the jar, which can safely (and deliciously) last at a cool temperature for months or longer.
The Best Way to Store Homemade Food Jars
"The USDA recommends storing jars between 50 and 70 degrees Fahrenheit," says Galucki. "Higher than that can cause premature degradation of the food." Basem*nts and cellars are a great place for this (assuming they're dry and not moldy), but the back of a pantry can work too. He suggests placing a thermometer in the area if you want to be certain the temperature is in the correct range.
Do not keep your homemade jams or pickles near any source of heat, such as hot pipes, a stove, or furnace, or in indirect sunlight. Any of these factors may cause the foods to lose quality in a few weeks or months, depending on the temperature.
FAQs
A: For best quality, it is recommended that all home-canned foods be used within a year. Most homemade jams and jellies that use a tested recipe, and have been processed in a canner for the recommended time, should retain best quality and flavor for up to that one year recommended time.
How long are homemade jams and jellies good for? ›
"The guideline from the USDA is that all unopened home preserved food using the water bath or pressure canning method should be used within one year for the best nutritional value unless otherwise called out in the recipe," says Steve Galucki, who works in research and development for fresh preserving at Newell Brands, ...
How to extend the shelf life of homemade jam? ›
A low-sugar jam will, therefore, have a shorter shelf life due to its high water content. The trick to preserving your jam for as long as possible is to keep it in the refrigerator, whether it is unopened or opened. The cold slows down the proliferation of bacteria and allows you to savor your jam for a longer period.
How long does homemade jam last without pectin? ›
It will last several weeks in the fridge, but can be frozen for up to three months. Obviously you can use the jam anywhere you like jam — on toast, in peanut butter and jelly sandwiches, or on fresh biscuits.
Is jam safe to eat after the expiration date? ›
Expired jam does not necessarily mean it is unsafe to eat. If the jam shows no signs of mold, discoloration, or off odors and has been stored properly, it may still be safe for consumption. Storage is key; jam should be kept in a cool, dark place and once opened, refrigerated and used within six months.
Can jam last 5 years? ›
Unofficially, they often last much longer. Store in a dark, cool place for maximum longevity. As long as the button on top of the lid is concave and not popped, you should be fine. Seriously, we've taste-tested jam that was more than 5 years old, unopened, and it tasted fine.
Can a jam last for 6 months without putting it into fridge? ›
According to the USDA, an unopened jar of jam or jelly can be stored in the pantry for up to 12 months. This long shelf-life is due to the sugar content in the product, which acts like a preservative, says Lee.
How to tell if homemade jelly is bad? ›
Note: For safe eating practices, store your opened jar of jam or jelly in the refrigerator until consumed, and examine it frequently for signs of spoilage (like mold or yeast growth, or off-odors, including “fermented,” “alcohol” or “yeasty” odors). Discard the product immediately if any signs of spoilage are detected.
Why add lemon juice to jam? ›
Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up.
Can I use lemon juice instead of pectin in jam? ›
Although we are not adding powdered pectin, we will add citric acid or lemon juice to the jam. This gives an additional pop of pectin but also some acidity that balances the sweetness of the jam. Citric acid provides very consistent results, which is why I like to use it.
Jams and Jellies
You've got 6 to 18 months in the pantry unopened or 6 to 12 months in the fridge. Typically, you'll see the sugar crystallize if it's been in your fridge for some time, but it's still okay to eat.
Can you eat 2 year expired popcorn? ›
Eating popcorn that is two years past its expiration date is not recommended. Popcorn, like any food, can degrade in quality over time, and its taste and texture may be compromised. While it's unlikely to be harmful if properly stored, it may not be a pleasant snacking experience.
Can you eat eggs 2 months out of date? ›
On those egg cartons, if an expiration date appears, it can be no more than 30 days after the pack date. "As long as they're kept properly refrigerated at 40°F or lower, fresh eggs are safe to eat four to five weeks beyond the carton's Julian date," Maloberti says.
How to tell if homemade jam is bad? ›
Note: For safe eating practices, store your opened jar of jam or jelly in the refrigerator until consumed, and examine it frequently for signs of spoilage (like mold or yeast growth, or off-odors, including “fermented,” “alcohol” or “yeasty” odors). Discard the product immediately if any signs of spoilage are detected.
What is the average shelf life of jam? ›
“An unopened jam can last for almost 2 years when kept in a cold, dry place. But an open jam should be consumed within 6 months and refrigerated since you opened it.”
Why does home made jam go mouldy? ›
Keep them sealed, away from air. Air carries fungal spores and many fungi just love the sugar in jam. The high sugar content usually defeats bacteria.
