AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question In our new (used) home, we have found on a basement shelf, 15 jars of canned tomatoes. I can't budge the flat lids off, the seal is so tight. The color looks good. Could I use these canned tomatoes to make hot dishes/soups? Or,do I toss them down the disposal? I hate to waste food, but don't need to take chances, either.
Answer Hi Martine,
Wow -- 14 year old home canned tomatoes!!!
Our general rule of thumb is that home canned foods that are sealed, show no signs of deterieration (color changes, foaming, leakage, etc)are safe to eat -- but the quality of the product may have changed to where it is not desirable. That is why even commercial canners of tomatoes date their products and recommend using within 2 years. Unlike women, canned foods do not get better with age!!!
However, since you do not know what proceedures were used to can the tomatoes (canning guidelines for tomatoes changed in the early 1990's)my recommendation would be to discard the tomatoes.
While they may be safe, my recommendation is to pitch the tomatoes. Better safe than sorry.
If you have additional questions, please let me knnow.
Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
