Alan S wrote:

> "Zinc Potterman" . (delete 123's to reply)> wrote
> in message ...
>
>>Does anyone know of a guide to the shelf life of various preserved
>>foodstuffs.
>>As a relative beginner at this I bottled some gooseberries in a fairly
>>weak
>>sugar syrup
>>2 years ago.
>>I opened them today and they were perfect.
>>I guess I'm probably going to have to find out myself, but pointers
>>welcome.
>>Any online stuff?
>>Thanks
>>Zinc (UK)
>>--
>>zincnews at tiscali.co.uk
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>>zincnews at tiscali.co.uk
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>>I notice you are re-posting from last week. I am new to this as well so I
>>unfortunately don't have an answer to your question. It is possible that
>>people are reluctant to advise about this due to the reality that there are
>>so many variables that go into the canning process, and certain types of
>>spoilage can literally kill people. For myself, I will be vary careful to
>>follow correct canning procedures because of this, and I will probably
>>consume whatever I put by within a relatively short period of time, but it
>>is a good question. I am sure acidity plays an important role in regards to
>>the answer.
>
>
>
I routinely keep canned beans and peas up to two years and jams and
jellies up to three years. Go to the University of Georgia website and
see what they say, also foodsafety.com is another IIRC. Other than that
a good book on preserving will do wonders for your confidence.

George