Do you have some canned goods in your pantry that you have had a long time? Are you wondering if they are still safe? Here is what USDA recommends:
Where Should I store my canned goods?
Canned goods should be stored in a cool, dry place. Never put them above the stove, under the sink or in a damp garage or any place that is exposed to high or low temperatures. 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. Some people use a black marker to date every can as they put it in their pantry.
What is botulism?
Botulism is a toxin produced by bacteria. It is the worst danger in canned goods. NEVER USE food from a canned good that is leaking, bulging, badly dented, cracked jars or jars with loose or bulging lids, canned food with a foul odor or any container that spurts liquid when opening. Even a small amount can be deadly so don’t even taste it.
What about the linings of canned goods?
Can linings can discolor or corrode when the metal reacts with such foods as pineapple or tomatoes. If the can is in good shape, the contents should be safe to eat. The taste, texture and nutritional value of the canned good may decrease as time passes.