It would be a terrible shame to spend so much time and energy canning veggies, jams, and pickles only to have them spoil in the pantry, and proper storage can ensure that the food you're eating is safe. With proper storage, most home-canned food can last up to a year in the pantry.
To keep your lovingly home-canned foods from spoiling, it's important to keep them out of direct sunlight, and store them in a cool, dry place. That doesn't mean you have to keep your pressure canned food in the refrigerator, but it does mean finding spot in the pantry to maximize their shelf life.
You'll also want to remove the rings from your Mason jars when you store them. Most canning jars have three parts: the jar itself, a small lid, and a ring to secure the lid to the jar. You need the ring while you're processing your canned foods, but once the canning is done, remove the ring. That way, if the food spoils, your lid will pop up. Save those canning rings somewhere handy, because you can use them to secure the lid if you don't use all of the jar's contents the first time. Once you've opened anything canned, you'll want to store it in the fridge and use it up within a week of opening.
Safety is the biggest issue when you're storing any food items. On top of fighting spoilage, you want to make sure that your bulk food doesn't become contaminated. More on that on the next page.