Stock Your Pantry With These 15 Shelf-Stable Canning Recipes (2024)

FAQs

What makes canning shelf stable? ›

How does canning make food shelf stable? Canning is a way to store food for long periods of time. It is a method of preserving where food is placed in airtight, vacuum-sealed containers and heat processed at 250 °F (121 °C). This destroys microorganisms and inactivates enzymes.

Foods that can be safely stored at room temperature, or "on the shelf," are called "shelf stable." These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require ...

High acid foods such as tomatoes and other fruit will keep their best quality up to 18 months; low acid foods such as meat and vegetables, 2 to 5 years. While extremely rare, a toxin produced by Clostridium botulinum is the worst danger in canned goods.

Most shelf-stable foods are safe indefinitely. In fact, canned goods will last for years, as long as the can itself is in good condition (no rust, dents, or swelling). Packaged foods (cereal, pasta, cookies) will be safe past the 'best by' date, although they may eventually become stale or develop an off flavor.

It Frees Up Freezer Space: Canning stock saves space in the freezer because pressure canning makes the stock shelf-stable. Simply store until you are ready to use it in your favorite recipes.

Shelf-stable foods are foods that can safely sit on the pantry shelf for at least one year and do not have to be cooked or refrigerated to eat safely.

HONEY. Honey has been called the only food that truly lasts forever, thanks to its magical chemistry and the handiwork of bees.

What is the most stable food in the world? ›

Maize. Maize, called corn in the United States, is a staple food throughout most of the world, including among these farmers in Venda, South Africa.

Meat products that can be stored at room temperature without the risk of microbial spoilage are considered to be shelf stable products. They include canned meats such as ham, tuna and chicken, jerky, dry sausages, snack sticks, summer sausage and freeze dried meat.

Low-acid foods are the most common sources of botulism linked to home canning. These foods have a pH level greater than 4.6. Low-acid foods include most vegetables (including asparagus, green beans, beets, corn, and potatoes), some fruits (including some tomatoes and figs), milk, all meats, fish, and other seafood.

According to the United States Department of Agriculture, canned contents are safe to eat as long as the can is in “good shape.” The Canned Food Alliance agrees, citing 100-year-old canned food that was recovered from sunken ships and tested microbiologically safe.

Salt, sodium nitrite, spices, vinegar, and alcohol have been used to preserve foods for centuries. Sodium benzoate, calcium propionate, and potassium sorbate are used to prevent microbial growth that causes spoilage and to slow changes in color, texture, and flavor.

Boiling water bath canning is the easiest way to make shelf-stable jams and pickles right in your own home. It's important to note that only high-acid foods can be preserved by water bath canning.