It’s happened to all of us: you’re looking for something in the freezer or pantry, and discover food that has been forgotten. Your first impulse is to throw it out, but wait! Is it still good? Chances are it is! Food poisoning bacteria does not grow in the freezer, so no matter how long a food is frozen, it is safe to eat. Foods that have been in the freezer for months (recommended freezer times chart) may be dry, or may not taste as good, but they will be safe to eat. So if you find a package of ground beef that has been in the freezer more than a few months, don’t throw it out. Use it to make chili or tacos. The seasonings and additional ingredients can make up for loss of flavor. What about the foods in your pantry? Most shelf-stable foods are safe indefinitely. In fact, canned goods will last for years, as long as the can itself is in good condition (no rust, dents, or swelling). Packaged foods (cereal, pasta, cookies) will be safe past the ‘best by’ date, although they may eventually become stale or develop an off flavor. You’ll know when you open the package if the food has lost quality. Many dates on foods refer to quality, not safety. See FSIS’ Shelf-Stable Food Safety fact sheet for more information. USDA is doing its part to help consumers keep food from going to waste. The Food Safety and Inspection Service is collaborating with the Food Marketing Institute and Cornell University to update the online Foodkeeper storage guide, which contains storage information on a wide variety of foods. We are also developing a mobile application for the Foodkeeper to provide consumers with another user-friendly option to access good searchable information on food storage, proper storage temperatures, food product dating, and expiration dates. Before you throw out food from your pantry or freezer, check it out. It may be just fine! This is just one example of how Federal employees are participating in the U.S. Food Waste Challenge, sponsored by USDA in collaboration with the U.S. Environmental Protection Agency (EPA). The Challenge invites producer groups, processors, manufacturers, retailers, communities, and other government agencies to join us in our efforts to help reduce, recover, or recycle food waste in the United States.
When was the last time you cleaned out your cupboard of canned goodies? I recently went into a friend’s pantry and found some cans dating back to 1988! Needless to say, those babies got tossed out. But what about cans that are past their “use by” dates by a few weeks, months or even years? Here are some guidelines for what to toss and what to keep.
Canned foods don’t have an expiration date. Rather, the two main labels you’ll find on cans include the “best-by” or “use-by” date. Here is what these terms mean:
According to the Can Manufacturer’s Institute, “canning is a high-heat process, so it preserves food and prevents the growth of any bad organisms. Canned food is forever safe, but it’s a quality issue when you have a 'best-by' or 'use-by' date.” You should use your canned foods within a couple of years for the best quality of the product.
According to the Can Manufacturer’s Institute, “Unlike the high spoilage rate of fresh products, steel food cans are like a vault; protecting food from air and light, sealing in freshness and nutrition; and preventing spoilage.” However, you still need to do your part and make sure to examine the cans upon purchase and store it correctly.
According to the USDA’s Food Safety and Inspection Service (FSIS), you should not purchase cans that are bulging, leaking, rusted or deeply dented, and shoudl store cans in a cool, dark place. Ideally the temperature should be below 85 degrees Fahrenheit. Temperatures over 100 degrees Fahrenheit are potentially harmful to the canned goods. Do not store cans above or next to the stove, under the sink, in a damp garage or basement, or any area that is exposed to very high or very low temperatures. It’s also a good idea to check your pantry every so often (like every few weeks) to make sure your canned goods are in good shape (meaning, no leaks, bulges, rust or deep dents). According to the Can Manufacturer’s Institute, “there has not been a single reported incidence of foodborne illness from failure of the metal packaging in more than 40 years and the consumption of trillions of cans.”
There are so many benefits of using canned foods. The safety aspect has already been discussed, but canned foods also provide nutrition, convenience and help minimize food costs. According to the 2015 dietary guidelines for Americans, only 9% of Americans meet the recommended intake of vegetables, and 12% meet the recommended intake of fruit. Canned fruit and vegetables have the same nutritional content, and sometimes even better nutritional content, compared to their fresh or frozen counterparts. For example, canned tomatoes have higher amounts of lycopene compared to fresh tomatoes. Lycopene is a natural plant compound found in tomatoes that has been associated with reducing the risk of cancer. In addition, canned tomatoes have more B-vitamins compared to fresh tomatoes.
Canned foods also help lower food costs. Canned foods cost up to 20% less than their fresh counterparts and up to half the cost of frozen. Canned foods are also available year round, and are very convenient (I personally love canned beans!). Although you may try to buy all your food fresh, the reality is 15% to 20% of fresh produce is tossed and canned varieties are available all year round.
Lastly, did you know those cans are endlessly recyclable? Steel food cans have a recycling rate that is more than 2.5 times higher than other packaging options making it an environmentally-friendly choice.
Canned food is a nutritious, sustainable and cost-friendly option. When stored properly, canned foods will be good for several years.
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On those days when you just can’t make it to the grocery store, having a stock of canned goods at home can be a lifesaver. After all, these non-perishable foods are not only affordable and a breeze to cook with, but they have a long shelf life — a fact that makes them a must-have for every household in case of an emergency or at least to hold you over until your next shopping trip. If you dig deep into the recesses of your pantry, most likely you’ll discover that you already own a few old cans of soup or green beans that you bought from who knows when, leading you to wonder: Just how long does canned food last, and is it really safe to eat canned food past the expiration date printed on the can? The truth is pretty surprising — and will definitely take the pressure off of having to consume and replace all your backup food within a year or two. According to the USDA, canned goods will last indefinitely if they are kept in good condition. Though, that’s no guarantee that the food’s texture and taste will be the same as when you first bought it years past the expiration date. There are several factors that diminish the shelf life of canned food, but generally you can feel safe following this rule of thumb: Foods that are more acidic will expire sooner, while low-acid canned foods will last for a longer amount of time. If you’re curious how different canned foods stack up, here's a specific breakdown of how long they'll last on the shelf, and even how long they’ll keep in the refrigerator after they have been opened: Does canned food go bad?There are several factors that may affect the shelf life of canned foods, such as can corrosion and rusting, high temperatures and other container problems. Over the years, many canned foods will experience taste and texture changes, and may eventually lose their nutritional value — which is why it's recommended to consume different types of canned products by a certain time for the best quality. (Accordingly, the "use-by" or "best-by" dates that are often printed on cans are for quality, not safety.) So is it safe to eat canned foods past their "expiration" date? While canned goods past their "best-by" date may not taste optimal, there's no real health risk in consuming canned goods as long as they remain in good condition. Just make sure that you never buy bulging, rusted, leaking or dented cans, and that you always store canned goods in a cool, dry place — in fact, the USDA says to never store them in any place exposed to high or low temperatures, or in places such as under the sink, above or beside the stove, or in a damp garage or basement. And of course, after opening canned foods, make sure to store leftovers and unused portions in the refrigerator; for best preservation of quality and flavor, you should store it in a glass or a plastic storage container. How long does canned food last?Canned HamShelf-stable canned ham (such as Spam) lasts 2 to 5 years on the shelf. After opening, it will generally be good for 3 to 4 days in the refrigerator. Low Acid Canned GoodsLow acid canned goods include items such as canned meat and poultry, stews, pasta products, and soups (except for tomato soup), as well as vegetables such as potatoes, corn, carrots, spinach, beans, beets, peas, and pumpkin. These canned goods will last for 2 to 5 years on the shelf after they've been canned, and will last 3 to 4 days if you store it in the refrigerator after opening. High Acid Canned GoodsHigh acidic canned goods include juices, tomatoes, and fruit products (such as grapefruit, pineapple, apples, peaches, pears, plums, and all berries), as well as pickles, sauerkraut, and all foods treated with vinegar-based sauces or dressings. These foods are good for 12 to 18 months on the shelf, but after opening, will last 5 to 7 days in the refrigerator. Home Canned FoodsIf you're canning your own foods at home, you should know that these foods will last up to a year on the shelf. Before using, though, remember to boil 10 minutes for high-acid foods and 20 minutes for low-acid foods as a precaution (even if you detect no signs of spoilage). After opening, your home canned foods will last around 3 to 4 days in the refrigerator. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io |