Wash off all of your sealed jars, label them with the date of canning, and move them into a suitable storage place. To prevent spoiling, keep your jars away from places that are too hot or damp, and don’t expose them to bright light. Use your canned goods within one year unless otherwise specified by the recipe. Write expiration dates on your jars to remind you how long they will remain good.

When you use your canned goods, always check for signs of spoilage. The most obvious sign is the loss of a vacuum seal on the jar and mold growing inside. Other indicators include gas bubbles, odd coloring, and foul smells. Never test suspect food—throw it out!