How Long should you keep Commercially Canned Foods? (2229)

Commercially canned foods, whether in tins or glass jars, won't keep forever. Commercial canners work under tightly controlled conditions to assure a safe product, but there are limits to how long food quality can be maintained.

Several factors limit the shelf-life of canned foods. First, cans or metal lids on glass jars may rust. When rust is deep enough, tiny holes may form in the can or lid and let spoilage in. Shipping accidents that dent or crush cans also cause container problems.

Can corrosion is another factor. Foods, especially high-acid foods like tomatoes and fruit juices, can react chemically with metal containers. Over several years, this may cause taste and texture changes, and lower the nutrient content.

High temperatures over 100 degrees F are harmful to canned foods. The risk of spoilage jumps sharply as storage temperatures rise. Even at prolonged storage above 75 degrees F, the rate of nutrient loss increases. Light causes color changes and nutrient losses in foods canned in glass jars. Never use foods from containers with these spoilage warning signs - loose or bulging lids on jars; bulging, leaking or badly dented cans; or foods with a foul odor. Never taste a suspect food! When in doubt, throw it out!

To store commercially canned food properly, follow these guidelines:

- Store them in a cool, clean, dry place where temperatures are below 75 degrees F. A range of 60-70 degrees F is desirable.

- For highest quality and safety, use commercially canned food within two years.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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