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Know the Shelf Life of Your Preserved Foods
Bottling, canning, drying, vacuum packing and freezing foods allows them to remain tasty and fresh for extended periods of time. Unfortunately, they will not last forever. Since you’re not using the preservatives and advanced techniques used in preserving store-bought foods, you can’t expect foods you’ve preserved at home to retain their taste and freshness as long as they do.
Knowing the shelf life of each item you preserve will help you plan accordingly. Here’s a quick overview.
Bottled/Canned Foods
As long as you store them in a cool, dry place, bottled (or canned) foods will be safe to eat for anywhere from several months to over a year. Light may cause colour change and nutrient loss, so store items in glass jars in a dark place.
In general, most bottled or canned foods that are stored properly should be consumed within a year. However, foods that are low in acid such as tomatoes may not last quite as long. Foods that are especially high in acid will keep for up to 18 months, and canned fruit juice may be stored for up to 3 years.
Dried Foods
When it comes to the storage of dried foods, there are four factors that can significantly affect shelf life. These are temperature, moisture, oxygen and light. The lower the levels of these four things, the longer you can expect your dried foods to last.
Under optimal conditions, dried fruits will keep for up to a year. Dried vegetables will last about 6 months. Dried meats will keep for around 6 months as well if they are refrigerated. Keep in mind, however, that opening containers of dried foods exposes them to oxygen and shortens their shelf life.
You can extend the shelf life of dried foods with oxygen absorbers - little parcels you put into the container with the food before sealing. They can be bought online or from specialty preserving shops, but they are quite expensive and if you rotate your bottling not necessary. If you are planning on storing your bottled or canned produce for more than 12 months, they may be worth considering.
Frozen Foods
Freezing foods greatly extends their useful life. In fact, as long as your freezer is kept at or below zero degrees Fahrenheit, the foods in it will remain safe to eat indefinitely. But the quality of any food will decrease when frozen for an extended period of time. It may undergo changes in flavour, colour, texture and nutritional value. So even with frozen foods, shelf life is still important.
Meats are among the most commonly frozen foods. Depending on type, they will retain their quality for anywhere from a couple of months to a year. Roasts, steaks, pork, whole poultry and wild game are among those that keep the longest. Chicken and turkey pieces will retain their quality for up to 9 months. Ground or sliced meats do not keep as long as those that are left intact or cut into large pieces and should be used within 4 months. Fatty and lean fish should be used within 3 and 6 months respectively. Sausage, bacon and organ meats should be consumed within 2 months.
Shelf life for frozen fruits and vegetables varies by type. In general, vegetables will keep for up to a year, and fruits for up to 6 months. Exceptions include capsicums and tomatoes, which should be used within 4 months, and melons, which are good for up to a year.
Knowing the shelf life of each item you preserve will help you plan accordingly. Here’s a quick overview.
Bottled/Canned Foods
As long as you store them in a cool, dry place, bottled (or canned) foods will be safe to eat for anywhere from several months to over a year. Light may cause colour change and nutrient loss, so store items in glass jars in a dark place.
In general, most bottled or canned foods that are stored properly should be consumed within a year. However, foods that are low in acid such as tomatoes may not last quite as long. Foods that are especially high in acid will keep for up to 18 months, and canned fruit juice may be stored for up to 3 years.
Dried Foods
When it comes to the storage of dried foods, there are four factors that can significantly affect shelf life. These are temperature, moisture, oxygen and light. The lower the levels of these four things, the longer you can expect your dried foods to last.
Under optimal conditions, dried fruits will keep for up to a year. Dried vegetables will last about 6 months. Dried meats will keep for around 6 months as well if they are refrigerated. Keep in mind, however, that opening containers of dried foods exposes them to oxygen and shortens their shelf life.
You can extend the shelf life of dried foods with oxygen absorbers - little parcels you put into the container with the food before sealing. They can be bought online or from specialty preserving shops, but they are quite expensive and if you rotate your bottling not necessary. If you are planning on storing your bottled or canned produce for more than 12 months, they may be worth considering.
Frozen Foods
Freezing foods greatly extends their useful life. In fact, as long as your freezer is kept at or below zero degrees Fahrenheit, the foods in it will remain safe to eat indefinitely. But the quality of any food will decrease when frozen for an extended period of time. It may undergo changes in flavour, colour, texture and nutritional value. So even with frozen foods, shelf life is still important.
Meats are among the most commonly frozen foods. Depending on type, they will retain their quality for anywhere from a couple of months to a year. Roasts, steaks, pork, whole poultry and wild game are among those that keep the longest. Chicken and turkey pieces will retain their quality for up to 9 months. Ground or sliced meats do not keep as long as those that are left intact or cut into large pieces and should be used within 4 months. Fatty and lean fish should be used within 3 and 6 months respectively. Sausage, bacon and organ meats should be consumed within 2 months.
Shelf life for frozen fruits and vegetables varies by type. In general, vegetables will keep for up to a year, and fruits for up to 6 months. Exceptions include capsicums and tomatoes, which should be used within 4 months, and melons, which are good for up to a year.