Editor’s note: Audra talks about keeping your canned goods for two years. The current safety guideline is that the canned goods are shelf stable for 1 year.
CAA Contributor Audra Wolf is an independent science writer and editor based in Philadelphia. Originally trained as a chemist before getting a Ph.D. in history of science, she loves explaining the mechanics of pressure canning through the ideal gas law. Audra learned to can on her parents’ farm in Southern Indiana, where it was just something that everyone did. She blogs about her adventures in canning, pickling, fermenting, and dehydrating with her sister, an organic farmer, at Doris and Jilly Cook
