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Keep the time between harvesting and canning as short as possible. Follow the procedures outlined. The processing times are for canning in glass jars in a large pressure canner. If you are using a pressure saucepan, add 20 minutes to the processing time.
Store canned foods in a cool, dry place. Ideally, the temperatures should be below 70 degrees F. Warmer storage temperatures allow microogranism activity, bringing about discoloration, flavor changes, and even bacterial spoilage. Freezing does not make canned food unsafe unless the jar or seal is broken. The texture of canned food may be softer after freezing and thawing.
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