We have had veggies and canned Peaches for 3-4 yrs., and they were fine. The Tomatoes are the ones I would be most afraid of going "bad." They have a very high acid content and that contributes to spoiling faster than others. I agree; the look, smell test should give a good answer. A good seal on home canned foods is so important. Mariah

As long as they are sealed they are good..Be sure to boil them for 10 minutes when cooking them..That will ensure safety...

I agree. It's important to know that some organisms leave a toxin that is still there after boiling! I know it goes against the grain to waste food, but it not worth a risk to your health and safety. Still, if anyone would have good basic guidelines about home canned goods, it would be the extension agent. There is probably a website. Here's an article on Web MD about food toxins in general, but it doesn't have any time estimates for canned goods: http://www.webmd.com/food-recipes/fo...isoning-basics

My MIL used to can. She found some tomatoes that were quite old so she opened them and made tomato juice then gave it all to me. It got poured down the drain when I found out what she had done!! (She never did like me. :0)