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.
The general rule of thumb is that canned food has a shelf life of at least two years from the date of purchase. It is recommended that all canned food be stored in moderate temperatures (75Â° F and below). Many canned products now have a for best quality use by date stamped on the top or bottom of the can. Expiration dates are rarely found on canned food. Canned food has a shelf life of at least two years from the date of processing. Canned food retains its safety and nutritional value well beyond two years, but it may have some variation in quality, such as a change of color and texture. Canning is a high-heat process that renders the food commercially sterile.