Canned meat and canned aquatic animals are generally not shorter than 24 months; canned fruits and vegetables are generally not shorter than 15 months; fried dried fruits, juices, shrimps, shells, crabs, tomato sauce, etc. Canning is generally not shorter than 12 months. Canned food production enterprises can determine the shelf life on their own based on specific conditions such as production varieties, technical conditions, packaging containers, etc.

The shelf life of canned food consists of two elements, one is the storage conditions, and the other is the period. The two are closely related and inseparable. Storage conditions must be marked on the food label, usually including room temperature, dark storage, refrigerated storage, frozen storage, etc.

Extended information:

Tips for purchasing canned food

When choosing a can, start from the outside to the inside, look at the body of the can, look at the date, and then open the can to inspect the contents. things. All cans are normal if the production date is recent, the trademark is clear, the bottom cover is slightly concave, the appearance of the can is clean, shiny, without rust spots, the soldering is complete, the seal is tight, no damage, no deformation, and no bulging.

For glass bottle cans, the middle part of the lid should be concave, the food in the can should have normal color, complete block shape, clear soup, no sediment at the bottom of the can, and canning meets the standards.

After the above identification, if there are still doubts or if it is necessary to accurately determine the quality, the can should be opened to smell the contents and check its appearance and color. After the food in the can is poured out, you should carefully observe whether the inner wall of the can is blackened, corroded, or the paint layer peels off. Those with no rust spots, no black spots, and no change in color are preferred.

Baidu Encyclopedia-Canned Food