4 Storing

Most jars with proper seals can be stored for up to 1 year. Label the jars with their contents and the date on which they were sealed, and then store in a cool, dark place, as excessive heat or light can discolor the contents. Each time you open a new jar, check the contents for signs of spoilage. Be wary if the aroma is especially sour or musty. Also, dispose of the contents of any jar with visible mold or discoloration at the top or around any air pockets, or with tiny bubbles, a sign the contents have fermented. Finally, discard the contents of any jar that does not appear to have maintained a tight seal throughout its storage.