Red River Valley citizen. Reynolds, Grand Forks County, N.Dak. : Berger & Berthold. Vol. 18, no. 18 (Oct. 7, 1926)-v. 25, no. 52 (Dec. 26, 1932). Published Weekly in English language. Other information: Place of publication varies: Reynolds, N.D.; Grand Forks, N.D., Oct. 27, 1927-1932.
Storage cabinets should be cool and dry. The best temperature for storing canned foods is between 50 Â°F and 70 Â°F. Avoid storing canned foods in a warm place near hot pipes, a range or furnace, or in direct sunlight. Storage time decreases significantly when temperatures are above 75 Â°F.
As long as the container remains intact, canned foods have a long shelf life even at room temperature. The sealed containers prevent contamination of food by organisms that can spoil the contents or cause illness to people. While canned foods do not change suddenly, slow changes do occur in the container and food quality may change over time. The storage life depends on a number of factors, including conditions of storage and the nature of food. As a general rule, the best shelf life will be obtained when canned foods are kept in a cool, dry place. For best results, it is recommended that your supplies of canned food are refreshed periodically.