How long does tinned food really last?

By SGWNI. Checked on 2 November 2026.

Most unopened tins keep their quality for somewhere between a year and five years. As a guide from the US Department of Agriculture, acidic tins such as tomatoes and fruit last 12 to 18 months, and low-acid tins such as beans, vegetables, soup and meat last 2 to 5 years. A best-before date on a tin is about quality, not safety, so a tin past its date is usually fine. The condition of the tin matters more than the date.

There’s no UK shelf-life dataset, so the figures below are US figures. The date rules are UK rules.

How long each type of tin lasts

These figures come from the USDA’s Food Safety and Inspection Service and its FoodKeeper data, for tins kept at a cool room temperature. The USDA says they’re guidelines, not hard rules.

Acidic foods have a shorter life because natural chemicals in the food keep reacting with the can. Over several years this changes the taste and texture, and can eventually lower the food’s nutritional value. For a tin of tomatoes, that happens sooner.

Our tinned food shelf-life tool lets you look up store-cupboard foods, tinned and dried.

What a best-before date means

The Food Standards Agency says the best before date is about quality, not safety. Past it, food is usually safe to eat, but it may not be at its best. Tinned food such as baked beans and tomatoes usually carries a best before date.

A use-by date is different. It’s about safety, and food shouldn’t be eaten after it. Tins usually carry a best before date rather than a use by, but read the label. The USDA says some tinned ham and seafood aren’t safe at room temperature, and these will say to keep them in the fridge.

Can I eat tinned food after 10 years?

Neither the FSA nor the USDA gives a yes or no for a particular age. The USDA’s FoodKeeper says tinned food stays safe well past its date as long as the tin shows no dents, rust or swelling. The USDA’s Food Safety and Inspection Service adds that there are limits to how long canning preserves food, because cans can rust and corrode over time.

So a 10-year-old tin in perfect condition may well be safe, but you’d expect it to taste worse and be less nutritious. We wouldn’t count it as part of your emergency supply, and if there’s anything wrong with the tin, throw it away. Don’t taste food to check it.

When to throw a tin away

The FSA’s advice is clear on these:

• Bulging: avoid eating food from a visibly bulging tin. If you bought it recently, take it back to the shop.
• Spurting when opened: this may mean gas has built up from microorganisms, which can make food unsafe.
• Deep dents: the tin may have a hidden split, hole or break in the seal. Don’t eat the food.
• Rust from a dent: don’t eat the food.

A shallow dent with no other sign of damage is usually fine. The USDA adds some detail. A deep dent is one you can lay your finger into, and any deep dent on a seam means the tin should go. It says surface rust you can rub off with your finger isn’t serious, but heavily rusted tins can have tiny holes in them. If there’s any rust inside when you open it, don’t eat the food.

The USDA also calls botulism in tinned food extremely rare, but very serious. That’s why the rule is the same every time: when in doubt, throw it out.

Where to keep tins

The USDA says to keep tins somewhere cool and dry, ideally below about 29°C (85°F). Temperatures over about 38°C (100°F) harm tins, and the risk of spoilage jumps as storage gets hotter.

• Don’t keep them above or beside the cooker, or under the sink.
• Avoid damp garages and sheds, and anywhere that gets very hot or very cold.
• A tin that has frozen can swell. Throw away any that have swollen.

Once a tin is open

The FSA says you shouldn’t store food in an opened tin. Move what’s left to a bowl or other container and put it in the fridge. The USDA’s guide is 3 to 4 days for low-acid food and 5 to 7 days for high-acid food in the fridge. Tins with resealable lids, such as cocoa and golden syrup, are the exception.

Making this work for a stockpile

In the government’s 2026 survey, 25% of people said products going out of date put them off keeping supplies. Tins are the answer to that, as long as you eat them.

• Write the best-before date on the top in marker, so you can see it at a glance.
• Put new tins at the back and pull old ones forward.
• Check them every six months, as Be Ready suggests.
• Buy what you’d usually eat, so tins get used long before they matter.

If you’d like the date reminder done for you, the rotation calendar makes a six-monthly check for your phone’s calendar.