How to store canned goods
Best place: the pantry until opened, then the fridge. Unopened, canned goods keep for 2 to 5 years in the pantry. Once opened, the fridge gives 3 to 4 days.
2 to 5 years
from the package date
3 to 4 days
after opening
No guideline
USDA notes for canned goods
- low acid (such as meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes, spinach): Canned items will be safe to eat well past the ‘use-by’ or ‘best by’ date as long as the can shows no dents, rust, or swelling.
- high acid (such as juices, fruit, pickles, sauerkraut, tomato soup, and foods in vinegar-based sauce): Canned items will be safe to eat well past the ‘use-by’ or ‘best by’ date as long as the can shows no dents, rust, or swelling.
How to tell canned goods have gone bad
- Throw out any can that is bulging, leaking, rusted through or cracked, without tasting. Do not use a can that spurts liquid or foams when opened.
- Dents: a small dent on the side is usually fine, but a deep dent, or any dent on a seam or the rim, can let bacteria in. Discard those cans.
- Once open, food with an off odour, mould, or a cloudy liquid that should be clear goes out.
- High-acid canned food (tomatoes, fruit, pickles) keeps best quality 12 to 18 months; low-acid (meat, fish, vegetables, soups) 2 to 5 years. After that the food is usually still safe if the can is intact.
Sources: Shelf-Stable Food Safety (USDA FSIS). The times on this page are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.
Storage habits that make the difference
Store dry pantry staples in a cool, dry cupboard away from the stove and direct sunlight, ideally in airtight containers once opened. Reseal cracker and cereal bags tightly with a clip or transfer them to a container to keep them crisp. Label opened jars with the date so older ones get used first.
How to store other shelf stable foods
Source: USDA FSIS FoodKeeper dataset (public domain). How we decode the data.