How long does canned food really last?

By SGWNI. Checked on 2 November 2026.

Most unopened cans keep their quality for 1 to 5 years. The USDA gives 12 to 18 months for high-acid cans such as tomatoes and fruit, and 2 to 5 years for low-acid cans such as vegetables, soup and meat. These are guides to quality, and the date on a can isn’t a safety deadline. A can that’s past its date is usually still safe if the can itself is in good shape. The can’s condition matters more than the date.

How long each type of can lasts

These figures are from USDA’s Food Safety and Inspection Service (FSIS). USDA’s FoodKeeper data gives the same ranges and about 3 years for canned tuna. FSIS says to boil home-canned food before using it: 10 minutes for high-acid foods and 20 minutes for low-acid foods.

Not every can is shelf stable. FSIS says some canned ham and seafood aren’t safe at room temperature, and these will say “Keep Refrigerated.”

Our canned food shelf-life tool lets you look up pantry foods, canned and dried.

What the date on a can means

FSIS says there’s no uniform system for food dating in the US, which causes much of the confusion.

• FSIS says that, except for infant formula and some baby food, federal rules don’t require product dating. Some states require it for some foods.
• It says dating is for quality, not safety.
• A shelf-stable product can be safely used after a “sell-by” date. A product with a “use-by” date may still be safe, but it might not be at an acceptable quality afterward.
• Many cans show a packing code as well. It’s there so manufacturers can track and recall products. It isn’t an expiration date, and there’s no public guide to reading them.

If a can has a calendar date, it’s usually a “best if used by” date for peak quality.

Can you eat canned food after 10 years?

FSIS doesn’t give a yes or no for any particular age. FoodKeeper says canned items will be safe well past the date on them, as long as the can shows no dents, rust or swelling. FSIS also says there are limits to how long canning preserves food. Cans rust over time. Natural chemicals in the food keep reacting with the can, particularly in high-acid foods such as tomatoes. Over several years that changes the taste and texture, and can eventually lower the nutritional value.

So a 10-year-old can in perfect condition may be safe, but it won’t be at its best. We wouldn’t count it as part of your emergency supply. If there’s anything wrong with the can, throw it out. Don’t taste it to check.

When to throw a can away

From FSIS:

• Swollen or bulging: discard it. Swelling can be caused by contamination with the bacteria that cause botulism, or by other spoilage organisms.
• Deeply dented: discard it. A deep dent is one you can lay your finger into. Any deep dent on a seam means the can goes, because it can let bacteria in. A small dent on a can in otherwise good shape should be safe.
• Heavily rusted: discard it. It can have tiny holes. Surface rust you can rub off with a finger or paper towel isn’t serious.
• Rust inside: don’t eat the food.
• Spurts or hisses loudly when opened: this may mean the food is unsafe. Don’t taste it or use it. Put the can and its contents in a heavy garbage bag and into the trash. A soft hiss from a vacuum-packed can is normal.
• Froze and thawed: discard it if it thawed at 40°F or above, or if it has thawed and refrozen.

FSIS says botulism from cans is extremely rare, but very serious. The rule stays the same: when in doubt, throw it out.

Where to keep cans

FSIS says a cool, dry place, and that temperatures below 85°F are best. Heat over 100°F harms cans, and the risk of spoilage jumps as storage temperatures rise.

• Don’t store cans above or beside the stove, or under the sink.
• Avoid damp garages and basements, and anywhere with temperature extremes.
• Keep boxed food in tightly closed plastic or metal containers, as Ready.gov suggests.

Once a can is open

FSIS says it’s safe to refrigerate unused food in the can, though it keeps better in a glass or plastic container. Use the times in the table. In a power outage, Ready.gov says to throw out food that has been at room temperature for two hours or more.

Making this work for your supplies

• Write the date on the lid in marker, so you can read it at a glance.
• Put new cans at the back and move old ones forward.
• FSIS suggests checking your pantry every few weeks and using cans you’ve had a while.
• Buy what you already eat, so cans get used before age matters.

If you’d like reminders, the rotation calendar makes a recurring check for your phone’s calendar.