I've used them up to 2 years. I can everything. 13 lbs of pressure for 20 minutes I think. LOL They may discolor a bit from not being in the liquid, but they should be fine. Caution: if canning vegetable soup, wait to add the meat until you are ready to heat. I added mine and my kids loved it, but I guess I was fortunate that it didn't go bad. I don't need food posioning to learn a lesson. My county extension agency literally GAVE me a notebook filled with canning recipes, canning times, everything at no cost. It was well worth $50.00. Just to have it copied would cost close to that. It doesn't hurt to ask if they have something like that. Cheryl