Are canned goods still safe after a year? Two years? Longer?

Answer 1

Yes, if the can is not damaged - check the expiry date.

Toodles.

Answer 2

Certainly they're safe for longer than two years unless the can is swollen, damaged or corroded. In Britain in the 1950s there was an outcry after some cans of corned beef, several years old were on the market. Some of the contents had started to turn black. Health authorities determined that they weren't a health hazard. In 1973 I was in the Antarctic and we found some cans of beer that had been manufactured in 1957. The contents were black and cloudy. I drank about half a can and I was OK.

Answer 3

Store canned foods and other shelf stable products in a cool, dry place.
Never put them above the stove, under the sink,
in a damp garage or basement, or any place exposed to high or low
temperature extremes. Store high acid foods such as
tomatoes and other fruit up to 18 months; low acid foods such as meat and
vegetables, 2 to 5 years.

Canned meat and poultry will keep at best quality 2 to 5 years if the can
remains in good condition and has been stored
in a cool, clean, dry place.

While extremely rare, a toxin produced by Clostridium botulinum is the worst
danger in canned goods. NEVER USE food
from containers that show possible "botulism" warnings: leaking, bulging, or
badly dented cans; cracked jars or jars with
loose or bulging lids; canned food with a foul odor; or any container that
spurts liquid when opening. DON'T TASTE SUCH
FOOD! Even a minuscule amount of botulinum toxin can be deadly.

Can linings might discolor or corrode when metal reacts with high-acid foods
such as tomatoes or pineapple. As long as the
can is in good shape, the contents should be safe to eat, although the
taste, texture and nutritional value of the food can diminish over time.

Answer 4

shop canned ingredients and different shelf good products in a cool, dry place. on no account positioned them above the range, below the sink, in a humid storage or basement, or everywhere uncovered to intense or low temperature extremes. shop intense acid ingredients at the same time with tomatoes and different fruit as much as 18 months; low acid ingredients at the same time with meat and vegetables, 2 to 5 years. Canned meat and hen will shop at proper high quality 2 to 5 years if the can maintains to be in solid situation and has been saved in a cool, clean, dry place. at the same time as particularly uncommon, a toxin produced by utilising Clostridium botulinum is the worst threat in canned products. on no account USE food from boxes that teach conceivable "botulism" warnings: leaking, bulging, or badly dented cans; cracked jars or jars with loose or bulging lids; canned food with a foul smell; or any container that spurts liquid whilst establishing. do no longer flavor SUCH food! Even a minuscule volume of botulinum toxin may well be deadly. Can linings might discolor or corrode whilst metallic reacts with intense-acid ingredients at the same time with tomatoes or pineapple. as long because of the fact the can is in solid shape, the contents could be suitable for eating, even with the indisputable fact that the flavor, texture and nutritional fee of the food can shrink over the years.

Answer 5

Two years is okay, but I have seen some cans about 10-15 years old before. Would you eat it after that long?

Answer 6

Should be as long as they aren't damaged. Beware of dented cans and listen for any strange sound when opening...smell it too.
I once asked a very knowledgeable friend about salad dressings in my pantry that had expired. She said not to worry about it especially if made by Kraft.

Answer 7

Most are good for a couple years. They should have an expiration date stamped on them.

Answer 8

check the experation date

Answer 9

yes, thats why they are called non-perishable, unless they undergo a trauma, such as freezing

Answer 10

i think most of the goods will hv expiry date..