How Long Does Canned Food Last?

Commercially canned foods can stay safe for about 18 months to five years, depending on the type of food and how you store it. Home canned food should be consumed within a year.

Dates printed on canned foods indicate the quality of the food, not its safety. On commercial canned goods, manufacturers use these dates to estimate how long the food will retain its optimal flavor and texture.

Common labels include:

• Best by: Quality and flavor may decline after this date.
• Use by: Consume the food before this date to ensure it is of its best quality.

These dates do not mean that foods become unsafe immediately after the date expires. If a can is sealed and stored properly, it can remain safe long after the expiration or use-by date.

Most canned foods remain edible for years if stored properly. Their duration depends on the type of food:

• Highly acidic foods typically last 12 to 18 months. These include canned fruit, tomatoes, pickles and sauerkraut. Over time, the acid can react and corrode the coating of the can, affecting the taste and texture and possibly reducing the nutritional value of the food.
• Low-acid foods typically last 2 to 5 years. These include canned meat, poultry, vegetables, stews and soups. These foods stay safe longer because they don’t break down the can coating as quickly, preserving food quality.

For food quality and safety, experts recommend using home-canned foods within one year. Store your homemade preserves in a cool, dark place to preserve their quality.

Before eating home canned food, make sure the lid is still curved downward and does not move when you press on the center. Throw away any jars with broken, moldy, or leaking seals.

Where you store canned foods affects both safety and quality over time. Proper storage allows canned foods to last as long as possible. Here are some tips for storing canned foods safely:

• Cool, dry storage: Store cans in a cool, dry place, away from heat sources such as stoves, ovens and direct sunlight.
• Avoid wet areas: Moisture can cause cans to rust. Do not store cans under sinks or in damp garages or basements.
• Use the old ones first: Organize your pantry so that you use old cans before newer ones.
• Do not freeze canned foods: Freezing can cause liquids to expand, which can break the seal and increase the risk of foodborne illnesses, such as botulism.

You can often tell if canned foods are dangerous by looking at the can before opening it. Throw away any cans that have these signs:

• Bulging or swollen ends
• Deep dents, especially along the seams
• Heavy rust that won’t come off when you wipe it with your finger or a paper towel
• Leaks or sticky residue on the exterior
• Liquid or foam that spurts when opened
• Foul odors or unusual colors inside the can

These signs may mean that the can or seal is damaged, increasing the risk of bacteria entering and growing inside the can. Never taste food from a can that looks damaged or smells bad.

Certain bacteria can cause foodborne illness, leading to symptoms such as nausea, vomiting, stomach cramps and diarrhea. When in doubt, throw it away.