Canned Food Storage~ Dry Goods Storage ~Canning How much to store~
Canned Food: tin cans (source:Clemson Univ.)
Product Dating: Dates on product packages recommend purchase or "use-by" dates. They are not safety dates. Product dating is voluntary and not required by federal regulations (except for infant formula and some baby foods).
Types of Dates:
- A "sell-by" date tells the store how long to display the product for sale. You should buy the product before the date expires to have sufficient time to use it at best quality.
- A "best if used by" date is recommended for best flavor or quality. It is not a purchase or safety date.
- A "use-by" date is the last date recommend-ed for the use of the product while at peak quality and has been determined by the manufacturer of the product.
- "Closed or coded dates" are packing numbers for use by the manufacturer to rotate the stock as well as to locate their products in the event of a recall.
The best temperature for storing canned foods is between 50 °F and 70 °F
A bulging lid or leaking can is a sign of spoilage.
Recommended Storage for Unopened Canned Foods in a Cool, Dry Pantry:
High-acid canned food: 12 to 18 months
Juices (apple, orange, tomato, etc.), tomatoes, grapefruit, apple products, mixed fruit, berries, pickles, sauerkraut and vinegar-based products.
Low-acid canned foods: 2 to 5 years
Meat and poultry products, vegetable soups (except tomato), spaghetti products, potatoes, corn, carrots, beans, beets, peas, pumpkins, etc.
Home-canned foods (all types): 1 year
Opened canned foods (store tightly covered in a glass or plastic storage container in refrigerator):
Baby food: 2 days
Meat, seafood, poultry: 2 days
Vegetables: 3 days
Tomato sauce, fruits: 5 to 7 days
Pickles and olives: 1 to 2 months
When in doubt you can always call the product mnf and read the code to them
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