Canned goods are a common pantry item, offering convenience and a long shelf life. The dates printed on cans often cause confusion, leading many to discard perfectly edible food prematurely. These dates primarily indicate quality, not safety, meaning canned foods can remain safe to consume well beyond the date stamped on the label if stored properly and the can remains in good condition. Understanding these labels and proper storage helps ensure food safety and reduce waste.
Decoding Date Labels
Dates on canned goods, such as “Best By,” “Use By,” “Sell By,” and “Packed On,” primarily communicate information about a product’s peak quality. “Best By” or “Best If Used By” dates suggest when the product is expected to have its best flavor or quality. A “Use By” date indicates the last date recommended for peak quality. Manufacturers voluntarily apply these dates, except for infant formula, where a “Use By” date is mandated for nutritional content.
“Sell By” dates are for retailers, guiding display time and inventory. “Packed On” dates, or closed dating, are internal codes for manufacturers to identify production time, aiding stock rotation and recalls. The USDA and FDA encourage “Best if Used By” to reduce consumer confusion, as these dates refer to quality.
Preserving Canned Goods Shelf Life
Proper storage maximizes the longevity and quality of canned foods. Store cans in a cool, dry, and dark environment, ideally between 50 and 70 degrees Fahrenheit, and consistently below 85 degrees Fahrenheit. Avoid areas prone to temperature extremes, like above stoves or in uninsulated attics. High temperatures accelerate spoilage, while freezing and thawing can soften food and compromise seals, leading to rust or bursting cans.
Store cans off the floor, especially concrete surfaces, to prevent moisture from causing rust. Rust weakens the can, allowing air and contaminants to enter. Rotating stock by using older cans first also helps maintain quality.
Identifying Spoiled Canned Goods
Regardless of the label date, certain signs indicate a canned good has spoiled and should not be consumed. Discard immediately any bulging, leaking, or severely rusted can. Deep dents, particularly along the seams, can also compromise the can’s seal. A can that spurts liquid or hisses excessively when opened suggests internal pressure from microbial growth.
Upon opening, inspect the contents for a foul odor, unusual color, unexpected texture, or mold. Never taste food from a suspect can; even a minuscule amount of botulinum toxin can be deadly. The adage “When in doubt, throw it out” is crucial for preventing serious health risks like botulism.
Typical Shelf Life of Common Canned Foods
The type of food influences its typical shelf life past the “Best By” date, assuming proper storage and no signs of spoilage. High-acid foods, like canned fruits, tomatoes, juices, pickles, and vinegar-based sauces, generally maintain quality for 12 to 18 months. Their acidity can react with the can lining, potentially affecting taste and texture, leading to a shorter quality window.
Low-acid foods, including canned meats, poultry, seafood, most vegetables (corn, peas, green beans), and soups (excluding tomato), have a longer shelf life, often 2 to 5 years or more. They are less reactive with the can’s interior, allowing for extended quality retention. While commercially canned foods can last years beyond printed dates, home-canned goods typically have a shorter recommended shelf life of about one year. These guidelines are for quality; safety checks for spoilage always take precedence.