Is It Safe To Use Vintage Glass Jars For Canning Food?

Canning is a great hobby that lets you save money while preserving your homegrown produce for when you really need it. However, you have to be careful when canning food, since it can go wrong very fast. One of the most important parts of canning is the vessel you use. Vintage glass jars look beautiful, and many of us would love to use them for canning, but are they actually food safe? In short, no.

Even glass mason jars designed for canning have a limited life expectancy. On average, they last about 10 to 13 years, so anything older than that technically isn't safe to use for canning. The reason they don't last is partially because canning involves extreme heat and temperature changes, which over time causes stress to the glass and which can eventually lead to cracks that can harbor bacteria or even burst open. Some older jars may also have roughness on their rims that can cut the lid's seal, allowing pathogens to get to the food inside. To be safe, don't use secondhand jars for canning. It's best that the vintage jars you look for at thrift stores are used for decorative purposes, not for food.

Proper canning methods will keep your veggies flavorful and free of pathogens. Firstly, always use new lids. Canning lids are meant to be single-use, so don't try to reuse them for new cans or else you risk contamination. Clean and dry jars well and label them with the date they were sealed; to organize your pantry like Ina Garten, turn the labels facing out when you store them. Always store canned foods in a dry, cool, and dark place (the narrow shelves in your pantry might be of use here). Watch the environmental conditions of that space, as moisture can rust lids or break seals, and heat or direct sunlight can compromise both the seal and the quality of the food. 

Always test the seal on your jars before storing by pressing down on the middle of the lid. If it springs back up immediately, the seal is still good. For maximum freshness and safety, eat your home-canned foods within one year. Always test the seal again before eating, and look for other signs of spoilage. These include a rusty lid, rising gas bubbles, and odd colors or odors. When you open the jar, if liquid spurts out or you spot mold on the inside, it's almost certainly gone bad. Never taste or eat food to check if it's spoiled. When in doubt, throw it out.