Recipes

[Allegheny]

I don't can, but my parents did, so I grew up eating a variety of canned & preserved items.  How long can you keep home canned tomatoes and still safely use them?

I googled.  The answer and came up between 12-18 months.  However I want to hear from those that actually can their own produce.  Somewhere in the back of my mind I am thinking they can be kept longer though there may be a change in flavor quality.

My uncle grew and canned his own Roma tomatoes into a puree.  He has recently moved into a memory care center and I am responsible for getting rid of tomatoes.  I would like to cook some jars down into pasta sauce and then freeze.  I can pretty readily recognize bad canned product, and would never chance using a jar that even remotely seemed amiss.

Thanks

[KitTkat]

I am a canner, my mom also, and her mom before that. Grandma kept them forever, claiming canned goods never go bad, mom was more skeptical of that and tossed stuff after 5 years or so. I have never come across any bad canned goods, unless the seal has popped on its own. Even though the suggested shelf life of ball or Kerr says 12 - 18 months, most home canned goods last for years. Depending on where they are stored, (darkness is best) some of the coloring may change over time, but that's about it. I've always experienced the flavors holding true. My tomato sauces are different than canned tomatoes, but I find no taste difference whether it's opened a few months after canning or a few years. Hope this helps you and that more opinions chime in.

[lork]

I have canned for about 40 years and come from a long line of gardeners/preservers. . . Of course it is best to use freshly preserved food, but I have often used home canned food that is several years old.  Always check the jar's seal and NEVER use anything that is discolored or has a lose lid.  If there is any doubt, toss it out!  

[Allegheny]

@KitTkat and @lork

Oh thank you so much.  What you told me was pretty much my thinking.  My uncle kept the tomatoes in his basement on shelving which he kept covered from light.  My sister still has apple butter she made over 25 years ago.  That is a little long for me.

[Kitlynn]

If the jars make a popping sound when you open them then they are good. I know growing up we used home canned jars for three to five years with no problems.

[Tuppermore]

I can a lot.  The quality and color of fruit deteriorates faster because it is canned in a water bath.  I never have had a problem with something that has been pressure canned.  I always try to manage how much I can with how much we use.  Three years seems to be the limit for how long it takes to use things up.  I keep all of my canned food in a dark room in the basement that stays cool.  In fact, it is down right cold in that room this winter.  Very sugary items like jams, jellies, or syrup last a longer time.  I am currently using apple butter that is 4 1/2 years old.  Sugar helps to keep bacteria from growing.  If you still have questions, the local county extension office is a good resource as well as Ball. However,  I do think those sources are very conservative in their estimates.

I reread your question and wanted to add that I always use a pressure canner for my tomatoes.  I put up a lot of Roma tomatoes last year.  I know that some people use the water bath method for tomatoes, but that isn't really recommeded anymore.  Try to find out how they were canned.

[RedTop]

The acid in tomatoes helps them keep longer.   I wouldn’t hesitate to use canned tomatoes up to 5 years old, as long as the seal is tight and the tomatoes look and smell good.    

[Skididdy]

@Allegheny, you bring back memories of my grandmother canning. 

She would always say that if the seal is not harmed or tampered with, it can be good for ages and ages.  I dont know her definition of ages, but I would think a very long time. She would always say that fruit lasted forever more than the veggies.

[Lilysmom]

@Allegheny, I have been canning for more than 30 years.  I make chow, relish and pickled beets mainly.  I don't think I would use anything over two years old.  If the color has changed, get rid of it.  If the top is darker than the bottom, I would get rid of that as well.

I try to manage our consumption to match production.  What usually throws me off is giving too much to family and friends.  I always hide a bottle or two for Christmas.  LM

[Allegheny]

@Tuppermore  Thanks for your tips.  I am almost positive my uncle used a water bath system for processing his jars.

I pitched out all 2017 jars because his dementia was getting too advanced for me to trust.   In the past he was meticulous and methodical about his canning procedures.

One question I have is should there always be a distinct "burp or pop" (release of pressure) when a jar is opened or does it vary by the method use or product canned?