Canned goods — Shelf Stable Foods — FoodKeeper Storage Reference
USDA storage reference for Canned goods (2 source variants).
United States · USDA FoodKeeper
Shelf Stable Foods. Source version 128, modified September 6, 2018. The figures below reproduce the original record without estimating missing values.
low acid (such as meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes, spinach)
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| Storage condition | Published guidance |
|---|---|
| Pantry — general — note only | No numeric time specifiedCanned items will be safe to eat well past the ‘use-by’ or ‘best by’ date as long as the can shows no dents, rust, or swelling. |
| Pantry — from purchase | 2–5 years |
| Pantry — after opening | Not Recommended |
| Refrigerator — after opening | 3–4 days |
high acid (such as juices, fruit, pickles, sauerkraut, tomato soup, and foods in vinegar-based sauce)
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| Storage condition | Published guidance |
|---|---|
| Pantry — general — note only | No numeric time specifiedCanned items will be safe to eat well past the ‘use-by’ or ‘best by’ date as long as the can shows no dents, rust, or swelling. |
| Pantry — from purchase | 12–18 months |
| Pantry — after opening | Not Recommended |
| Refrigerator — after opening | 5–7 days |
Important: FoodKeeper supplies general storage guidance, not a promise that food is safe until a calculated date. The actual temperature, handling, packaging use-by dates and possible recalls may override any interval. Freezer periods generally concern best quality.
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