Canning: Making Foods Better Despite Their Use By Dates

As the fall harvest season plows into us - whether or not we want it to, a lot of people use this time of the year to drag out the canner, jars, rings, and all of the accessories and tools they need to put up a pantry full of canned goods.

Of course, a lot has been written about how to properly prepare your foods in the canning process.  Most people of a certain age will also knowingly smile (or grimace) at the changing guidelines over the years.  (First you could water bath, then  you couldn't, now we're back to it again...).

At the same time - commercially-canned goods have come to be judged by their "use by" or "better by" dates.  With all of the watchdog groups touting these dates as unwavering examples of when you should or shouldn't consume food products, it's no wonder that some people believe that food magically goes bad overnight when one of those dates passes by.

That's why I found this blog interesting.  Harold McGee suggests that just like fine wine or whiskey, it's possible that food might get better or at least more-interesting as it ages.  It makes for a good read.

What do you think?  Do you eat food after the "use by" date?  Do you can your own produce?