canning

Jams, jellies, and high-acid fruits can be canned using a "water bath" canner. For low acid foods--lower-acid fruits, vegetables, and definitely meats, soups, stews, etc. you will DEFINITELY need a pressure canner, as a water bath canner does not get to a high enough temperature to kill off the bacteria that can cause food poisoning. With a pressure canner, the temperature rises higher due to the pressure.

As far as how long canned goods can last, that depends. Commercially canned foods can last (as in they will still be safe to eat, although there may well be some decline in quality)--as long as the can is in good condition (no dents, bulging, splits, or rusting), pretty much indefinitely. (When I was in Basic Training, they fed us C-rats that were left over from WWII and Korea, for a week while we were on bivouac. We all survived, though some things were more palatable than others.)

As for home-canned goods, how long they last will depend on the seal on the lids. A defective lid will result in spoilage. Most quality canning lids are rated for 12-18 months, although they may maintain a good seal for longer. Lower-quality lids are much more likely to fail within an earlier time frame.

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canning