How long do home canned vegetables last?
 

I have shared home canned green beans with an elderly couple over the years. We are now going through their things and have found a few jars I'd canned as far back as 2006. She didn't cook the old ones first, just ate the first ones she found. Are the old ones still good? The seals on the jars are still intact and I know they were processed correctly. What you you all think? I wasn't able to get any beans this year, so if they are good, WE'll enjoy them!

Should be ok, I had some that my father gave me and they lasted forever it seemed. Smell and taste when you open them, you will be able to tell if they are still good; but they should be.

delma

It says online that store bought canned vegetables last 2-5 years beyond expiration date. Just wasn't sure about home canned ones.

I agree with looks, smell and then taste to determine if they are still good :) That's what I would do anyway.

Mom used to can, something different each year. I remember we would eat (for example) Peaches for several years even though she only canned them one year. Ditto for other stuff.

We kept our canned stock in the "fruit cellar" which was a sub-basement in the house. Always dark (no windows), always cool.

I would say as long as they were kept in a dark cool place and the seals are intact you should be OK!!

why would you taste them if there was a possibility they are bad? Doesn't take very much botulism to make you very sick.
I agree with "smell", then cook to boiling.

When in doubt, throw it out. Save the jars and can something else. A trip to the doctor (or worse) is much more expensive than some iffy vegetables.

back to 2006 - I would probably use them if they looked and smelled okay - and the lids had no rust on them and the seal was still good.

Ok thank y'all. I am too afraid to taste them, but I will smell them. I know not to use if seal is broken or if it's rusty. I always boil my canned things at least 10 minutes before we eat them.... I KNEW people on here would know what to do. Thank all of you!

I agree with bearisgray. If they look good - no rust - smell okay - enjoy.!

The only thing with Home Canned Veggies would be a loss of Taste and color fading.. If the Seal is sealed good and there are NO BUBBLES in the top of the Jar then they should still be good to eat... If when opening they smell sour or really off Colored then dump them and save the jar... My husbands grandmother used to can Corn, when opened they about shot the lid up in the air ---they were fermenting and Sour smelling YUCK...

My DGM used to can veggies and fruit and berries. No pressure cooker so she'd seal the top with melted paraffin. Sometimes when they were opened and the wax removed, there would be some mold on the top. She would just scrape it off and boil the contents. We survived but today I would never do that. If I see any sign of tainting I chuck it.

2006. That's 7 years ago. Honestly, I would throw them out. A trip to the doctor or hospital isn't a risk I would want to take. But that's me.

I just went and looked at the jars again. They look fine, but there is some rust on the tops of some of the lids. I think I'm throwing them out. I would probably never can again if anyone got sick! I'll save the jars and hopefully I can get some this fall to can since I missed the ones this spring. Thanks for all your help

I suggest checking with your local county Home Extension Agency. They should have information and data to answer any questions.

if you didn't have trouble with yours, they should be ok. just a tip though, botulism problems are not detected by smell or tasting.... if the jars are ok and the seals are good they should be ok.

This I found on info search; "They can be kept 5 years if in a cool dark place."

Shoot, we are still using up the supplies my Gmom had in the basement a decade ago. As long as there isn't any funky stuff on the jars and they smell fine, eat them! If there is any black stuff growing on the outside, that tends to be Botulism and you should NOT open the jar. Wrap in it up and toss it in the trash so it can be buried in the landfill. If you live out in the boonies like me, you bury it in the ground some place safe.

hahaha I have the green bean story of the century......my renter found some canned green beans down in the basement (several jars), he ate them and then told me about finding them.......said they tasted like they were right out of the garden. I haven't canned since my son was 5 yrs old, he's getting ready to turn.......wait for it.......27yrs old in 10 days. That was last year and the renter is still living, lol.

I have taken the Extension course on Home Preservation, I also judge 4-H and Open class food preservation. The general recommendation is to use up everything home preserved is within one year. I have used things that have been more than one year.

Anything that is pressure canned as green beans are, you have the risk of botulism. Botulism can be deadly. NEVER taste when you are checking to make sure home canned beans are safe. Check the seals, rust, smell and then if you are still concerned, start boiling them, if they are bad you will be able to tell very quickly from the smell.

People will tell you they open canned (not recommended), used paraffin (not recommended) or took other short cuts and they survived. They were lucky, not everyone is.

The bottom line is do you want to risk your health and your families health by using something that is 6 years old?

Use the adage: if in doubt, throw it out.

PB from MN
who is very picky about canning and food safety

I am so glad to hear this. Eating 7 year old green beans makes no sense to me. Good luck with your fall harvest.

They are probably fine, however I am not sure I would take the chance.

I called my county extension office a few years ago about this and they said the canned veges you buy have been in the storhouses years before they are put on the shelf in stores and as long as my home canned goods were processed right and the seal wasn't broken or the contents cloudy they would be good. There is something about boiling them a certain length of time but I don't do that.
Lynda

Lots of good advice all around .I would go for it since you canned them.

Green beans are absolutely the worst vegetable for holding botulism. If the lid is the least bit bulged, or appears to have leaked even a few drops, dump it. It isn't worth the Dr bills and pain you will put yourselves through. As we get a little older our immune systems cannot fight those things as well as they used to. It just isn't worth the risk. Can some more

I know my mom canned pickles one year ~ we had like 65 quarts of pickles. We ate those for several years afterwards and all survived. We also ate jams and jellies that were homemade for several years after they were canned. It was survival choices but we all survived.

However: if in doubt, throw it out.

I used to can a lot, with green beans you have to pressure cook them and should be ok, I have had some of ours for years. Also canned applesauce and still have some, I use them for my applesauce cakes, more flavor than store canned applesauce. we canned other things also, but now it is just mostly the two of use. Also we have canned spac. Sauce with out the meat, as long as the top are sealed well and I agree with the smell they should be ok. If you are afraid of it, open the jars and dump what is in it. You can always reuse the jars, with new lids of course.

Smell them.Then boil 20 min. I have green beans I canned in 06 and they are fine.
I have a recipe I made up that we love.2 jars of green beans,1 can mixed vegetables.
mix 1 can cheddar cheese soup,1 can cream of chicken soup, 1/2 can French's onions,1/2 envelope onion soup mix.
mix with vegetables.Top with rest of onions.
My version of green bean casserole.Bake in casserole dish 1/2 hour -45 min.

I forgot 3/4 can of water mix with the soups.Season with salt and pepper to taste.

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)