Shelf-Stable Food

Food that does not need to be refrigerated or frozen must still be stored with care. Follow these basic guidelines and you will have food safety in the bag (or can). Remember, cereal boxes, crackers any non-refrigerated dry item should be in a sealed container, “chip clip” or plastic bag to ensure safety after opening.

Where: Store canned food and other shelf-stable products in a cool, clean, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes.

How Long: In general, you can store high-acid food such as tomatoes and other fruit for 12 to 18 months; low-acid food such as meat and vegetables, 2 to 5 years.

Care and Cautions for Cans: Discard cans that are dented, leaking, bulging, or rusted. Can linings might discolor or corrode when metal reacts with high-acid food such as tomatoes or pineapple — but as long as the outside of the can is in good shape; the contents should be safe to eat. Keep in mind, though, that the taste, texture, and nutritional value of the food can diminish over time

Common Sense Caution: If you are not sure how old a food is, or fear that it may not have been properly refrigerated or has been left out too long, do not taste it! Instead, remember the “golden rule” of food storage:

When in doubt, throw it out!