Don't toss that can just because the expiration date has passed. Here's how to know if it's still edible.
I tend to overstock my canned goods, especially since I live in a remote area where winter storms can make it difficult to get to the store. Unfortunately, I’m not skilled at eating all of them before their expiration dates. I used to throw the old ones away, but then I learned that’s often just a waste of good food. And that’s good news, especially with grocery prices continuing to rise.
“Dates on cans are about maintaining the quality of the product, not food safety,” says infectious disease epidemiologist Brian Labus. “If the cans have been stored properly, they should be edible long past that date.”
If you have a well-stocked pantry or have found some canned goods with past-due expiration dates, here’s how to determine whether they’re still safe to eat.
Understanding Canned Food Shelf Life
As long as commercially canned foods are stored properly and the cans aren’t damaged, they are generally safe to eat well beyond the expiration date. But “this doesn’t mean that the quality of those products will remain high forever,” says Labus. “The sooner you consume them, the better they will be.”
That’s because flavor and texture can start to degrade after the expiration date. Additionally, once you open a can, it should be consumed promptly, just like any other leftovers in your fridge.
Average Shelf Life by Type of Canned Food
Fruit
Fruits turned into jams, jellies and preserves typically have an official 12-month shelf life. They are often canned using an acidic ingredient such as lemon juice concentrate or citric acid, and because of that, Labus recommends eating them, along with foods like pineapple and tomatoes, within 12 to 18 months of the date on the can. After that, they can start to react with the metal in the can.
Meat and Fish
Meats and fish are usually low in acid, and thus can have a stronger shelf life, often 18 months or more. They are canned using a retort process, which is similar to pressure-cooking. “The time and temperature ensure food safety,” says food scientist Brian Chau.
Soups
Most soups and vegetables are also low in acid, which gives them a longer shelf life. Labus says they should be eaten within two to five years of the date on the can. “After this, the taste, texture or color of these products may decline, although that doesn’t mean they will make you sick,” he says.
Tomato-Based Foods
Tomato-based foods, such as salsa, Bloody Mary mix, pasta sauce and pickled green tomatoes, contain acid and are often acidified during the canning process. Similar to fruit, they should be eaten more quickly.
How to Tell if Canned Food Has Gone Bad
If the food smells bad, or the metal can is bloated, bulging, leaking or squirts liquid when you open it, do not eat it. It could make you very sick. Also, to be safe, avoid eating food from cans that are damaged, rusted or heavily dented, especially along the seam, says Labus.
Factors That Affect Shelf Life
How you store canned goods affects their shelf life, and the best place for them is in a cool, dry environment like a pantry. “It’s all about keeping cans from being damaged,” says Labus. “This means keeping them away from moisture, which can cause rust, physical damage and other factors like temperature fluctuations, which can affect the quality.”
The composition of the food can also impact its shelf life. Canned goods with a higher water content makes them more susceptible to microbial growth. Smoke helps counteract that, as well as alcohol, cultured dextrose and artificial preservatives like sodium benzoate or potassium sorbate, says Chau.
Sugar and salt also help decrease microbes. “Syrups like honey or maple have longer shelf life because of the amount of sugar bound to the water that makes it a syrup,” says Chau.
FAQ
Does refrigeration or freezing extend the life of canned goods?
Not really. Refrigeration can extend shelf life slightly, but never freeze cans. That can cause the water inside to expand and damage the seal. “Canned goods are called ‘shelf stable’ for a reason,” says Labus. “They are designed so that they do not need to be refrigerated to maintain safety or quality.”
How should I store canned foods to maximize their shelf life?
Store them in a cool, dry place to protect them from damage and maintain food quality. “Don’t store them in places where the temperature can vary considerably, like in your garage or next to the oven, or under the sink, where they can get wet,” says Labus.
About the Experts
- Brian Labus is an infectious disease epidemiologist with over 25 years of experience in outbreak investigation, disease surveillance and food safety. He is an associate professor of epidemiology and biostatistics at the University of Nevada, Las Vegas, School of Public Health.
- Brian Chau is a food scientist, fungal fanatic and food systems analyst who runs Chau Time, an F&B R&D and Ops consulting firm. He has helped launch more than 500 SKUs across 13 categories including shelf stable foods from jams and jellies to pickles and sauces.
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