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Low-acid foods are the most common sources of botulism linked to home canning. These foods have a pH level greater than 4.6. Low-acid foods include most vegetables (including asparagus, green beans, beets, corn, and potatoes), some fruits (including some tomatoes and figs), milk, all meats, fish, and other seafood.
You can ship a wide variety of food items with USPS, including non-perishable items like canned goods and dry goods, as well as perishable items like baked goods, fruits, vegetables, and frozen foods.
Proper canning removes oxygen, destroys enzymes, and prevents the growth of undesirable bacteria, yeasts, and molds. (1) If you can foods incorrectly, you could create the perfect environment for deadly bacteria to grow and cause botulism.
How Long Will Food Last in a Mason Jar? If sealed and stored correctly in a cool and dark place, the National Center for Home Food Preservation says that canned food will retain its quality for 12 to 18 months in a Mason jar. It is important to remember that the condition of the food will degrade as more time passes.
If you are shipping more than one jar, I recommend looking into the flat rate boxes from the USPS. Jars of preserves weight quite a lot and if you are shipping more than one jar, the cost of mailing the box can quickly get expensive. With these boxes, you can ship as much as you can fit in there for a single rate.
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As a general rule, unopened home canned foods have a shelf life of one year and should be used before two years. Commercially canned foods should retain their best quality until the expiration code date on the can. This date is usually 2-5 years from the manufacture date.
Most shelf-stable foods are safe indefinitely. In fact, canned goods will last for years, as long as the can itself is in good condition (no rust, dents, or swelling).
Its typically safe to eat food thats past its expiration date, with a few exceptions. If the can in question contains a higher-acid food such as tomatoes, fruits, pickles, sauerkraut, or a food in a vinegar-based sauce, the USDA recommends discarding these items after 18 months from date of purchase.
Most food products, especially dried, packaged, and shelf-stable items, can be safely shipped in the mail. Items you want to keep fresh--like produce, eggs, dairy, meat, and controlled substances--are often unsafe for shipping.
If cans are in good condition (no dents, swelling, or rust) and have been stored in a cool, clean, dry place they are safe indefinitely. While extremely rare, a toxin produced by Clostridium botulinum is the worst danger in canned goods.

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