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Shelf Life- what's the real deal?

Posted April 10th, 2008 by almfree

Can anyone with experience provide some answers: What is the REAL expected shelf life of bag sealed dry goods and canned goods?

Let's make some reasonable general assumptions- the goods are stored in a cool dry and dark location (example- DRY basement at say 65 degrees/40% humidity, NOT something like 80 degrees and 70+ % humidity or out in the sun...). Also- all cans would be wax dipped (to prevent any rust) and bags are new never opened.

I've been to quite a few 'survival' sites and get conflicting answers. Is it reasonable to expect at least triple the shelf life on cans and at least double the life on dry bagged goods FROM THE USE BY DATE? What about products in glass?

Example: Can of tuna- dipped in wax and properly stored (i.e. like above). "Best if used by" date says: Nov. 2010. Would you expect this tuna to still be good in 2012? more ???

How about box of dried pasta "use by" of 9/2009 but really still good to at least 9/2010 or beyond... how long?

How about a glass jar of red sauce "use by" 10/2009 but really still OK to at least a year + after?

So- to be clear- I'm talking about DRY packaged goods or glass jars and metal cans, NOT something like a loaf of bread or a package of Nabisco cookies...

Any suggestions on long term storage of flour? Yes- I know... buy the wheat and a grain grinder/mill. But- how about a bag of store bought flour?

Olive oil? Store bought unopened- how long will that really last?

Thanks for your input.

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Here is...

On April 10th, 2008 airborne373 says:

a website to look at:

http://www.y2kkitchen.com...

I understand the dilemma.

On April 10th, 2008 Boscovius says:

I understand the dilemma. You want to be prepared, but you don't want to have your food go to waste because you didn't know exactly how long it will last. While I don't have the answers for you, I would suggest that you date and rotate your stock. My wife and I are trying to organize our goods so that as we use up our old stock, we are replenishing with more of the same. In this way, we hope to build up a good supply of relatively fresh product, without having anything that has been sitting around waiting for doomsday to come. Just my two bits.

http://store.honeyvillegr...

Things are only impossible until they are not.
-- Jean Luc Picard

I have wondered this myself

On April 10th, 2008 Susan says:

I haven't ever had a problem using out of date pasta (by a couple years) as long as the package is sealed and stored properly. I have used flour longer than the date also with no problems.

Oh...on the flour, I store mine in an airtight container with a freshness packet which is one of those silica (I think) packets that get packed in many things these days from perscription drugs to food. (Use something food safe)