Stocking up on canned goods might seem like a good way to save money on pantry essentials so that you'll always have them on hand. But the safety of these items typically depends on how acidic the canned good is … meaning tomato-based cans and canned fruits like pineapple will lose their quality much faster.
Maples recommends consuming highly acidic canned goods within 18 months, adding, "canned goods like green beans are probably good for five years even they aren't stored in a crawl space or attic where they're exposed to heat."
"Use a first-in, first-out rotation to use up older pantry items first. Inspect cans before using them; avoid bulging, cracked or leaking cans," she told INSIDER. "Don't use cans that squirt liquid when opened. And don't taste the contents to see if they are safe — just throw them away. Look at 'best by' and 'expiration dates' when cleaning out your pantry."
"For most pantry items, the issue in storing foods too long is food quality, not food safety," she said, adding, "Never taste foods to see if they are safe. Pathogens are usually not detected like that but still can make you sick." The ideal storage temps for pantry items range between 50 and 70 degrees, according to Maples.
All three experts agree that canned goods will begin to taste less like what they should and more like a metallic "can," thanks to broken down texture over time.
