That is the question I kept asking myself every time I thought about canning something and it scared me to death! So much so that I wouldn't even attempt it but after a lot of researching, and I mean a LOT, I think I understand enough not to be too afraid to try it..
I have learned the following info from the USDA: that I need to store canned foods and other shelf-stable products in a cool, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low-temperature extremes.
