--Contrary to popular belief, canned foods are preserved through a
natural heat process and do not use chemical preservatives.
--Most canned foods will have a shelf life of one to two years. After
that, they'’ll begin to lose quality.
--Stock up on canned food when it’s on sale. Because of the long shelf
life, you can afford to buy in bulk and save.
--Always check the cans to make sure they are in good condition. Avoid
buying dented or bulging cans.
--Modern canning techniques use less sodium than in the past. Look for
low salt and no salt varieties if you need them.
--Store cans in a cool, dry place, ideally between 60 and 70 degrees.
--When adding cans to your pantry, store the newest cans upside down so
you'’ll remember to use the older one first.
--Use a permanent market to indicate purchase date on cans that you
intend to store for a long time.
--Remember that canned food is already cooked, so it will need less
cooking time in recipes.
--The liquid in canned food is very nutritious, so it’'s great for
adding to soups, stews and other recipes.
--Stock up on ready-to-eat canned foods for emergencies. Be sure to have
a manual can opener on hand.
--Dust can accumulate on stored cans, so wipe them clean before you open
them. Make sure the can opener is clean as well.
So, the next time you’'re in the grocery store, think about stocking
up on canned food.
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