Nearly every kitchen has a forgotten can hiding in the pantry, past its printed date. Most people toss it automatically—but canned food dates are often misunderstood.
Labels like “Best By,” “Best Before,” or even “Use By” usually indicate peak taste and quality, not safety. When stored in a cool, dry place, low-acid foods like beans, corn, soups, and canned meats can last several years beyond the date. High-acid foods like tomatoes or citrus usually stay best for 12–18 months.
What matters most is the condition of the can. Avoid cans with bulging lids, leaks, deep dents, rust, or cracks. Once opened, discard anything with strange odors, discoloration, or unusual liquid.
By checking cans carefully rather than tossing them, you can reduce food waste, save money, and keep your pantry practical—all while enjoying perfectly good meals past their “expiration.”
