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Cold winter weather and possible power outages can make it harder to keep food safe. Kansas State University food scientist Karen Blakeslee says frozen canned or jarred foods can become a safety risk. When food freezes, the contents can expand and break metal seams or crack glass jars.

If canned foods have been exposed to freezing temperatures, containers should be checked carefully. Cans or jars with broken seals, cracked glass, bulging lids, rust, or leaks should be thrown away. These issues can allow bacteria to contaminate the food. If containers are still sealed and undamaged, the food may be safe to keep, though the texture may be softer.

Glass jars that became unsealed but remain frozen should be inspected closely and used right away or moved to a new container and stored in the refrigerator or freezer. For added safety, boiling meats, fish, vegetables, and poultry for 10 minutes is recommended.

To prevent problems during cold weather, canned foods should be stored in a cool, dry place between 50 and 70 degrees and used within one year.