All canning is done in either a water bath or pressure canner, depending on the approved food safety recommendations for the specific recipe. All jars are sterilized, lids are new, and rings are removed to ensure you are opening a well-sealed jar! Canning should be stored in a cool, dark, and dry place, and most have shelf lives of up to --- years. Always refrigerate any un-used portions after the jar has been opened, and finish within a week.