>>438755>>439088You guys don't much into home canning, do you? The answer is acid content. Foods with high acid content are shelf stable longer than foods with higher pH. The higher acid content retards the growth of clostridium botulinum, the bacteria that causes botulism, as well as other microbes that cause spoilage. That means anything pickled in vinegar that has been heat treated (pickles from the fridge section are not, that's why they're crisper), apples, pears, citrus, and tomato products will last longer than low acid foods.
Things you may safely can in a water bath canner will last longer than things that require a pressure canner, in general. Here's a link:
http://nchfp.uga.edu/publications/publications_usda.htmlPic related, it's some of the stuff from our garden we canned this year. Dill zucchini pickles kick ass.
