George Shirley wrote:
> 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)
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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
>

I keep canned green beans up to 12 years, then I finally ran out of 'em.

Best regards,
Bob