How you store your home canned foods affects quality and safety. 
Before storing your home canned foods:
- Cool jars for 12 to 24 hours.
- Check to see if lids are tightly sealed.
- Remove rings.
- Wash the lid and jar to remove food residue; then rinse and dry jars.
- Label and date the jars.
Home canned foods should be stored in clean, cool, dry and dark places where they do not reach temperatures above 95ºF.
Do not store jars:- Near hot pipes, a range, or a furnace.
- Under a sink, in an uninsulated attic, or in direct sunlight.
Under these conditions, food will lose quality in a few weeks or months and may spoil. Dampness may corrode metal lids, break seals, and allow recontamination and spoilage.
What happens if canned foods are accidentally frozen?
Accidental freezing of canned foods will not cause spoilage unless jars become unsealed and recontaminated. However, freezing and thawing may soften food. If jars must be stored where they may freeze, wrap them in newspapers, place them in heavy cartons, and cover with more newspapers and blankets.
