Tips for restaurateurs: Store canned food correctly to preserve it for a long time
In the food service industry, quality and economy go hand in hand. The shelf life of canned food is important to ensure optimal planning, supply and range of products, even in the off-season. When it comes to preventing food waste, tins offer a practical solution for storing food for longer periods of time. The optimal handling and storage of these products not only makes it possible to preserve freshness, but also to ensure the quality of the food. Not just of interest to restaurateurs – how long does canned food really keep? In this article, we take a look at the following:
- What influences the shelf life of unopened and opened tinned food?
- How do you create optimal storage conditions?
- Which long-life foods have an extreme shelf life?
This makes it easy to ensure that these important foods remain tasty over a long period of time.
Prevent spoilage: Shelf life of canned food
Unopened cans: Even experts are not always safe – how long can canned food keep?
The first important point is that unopened tins can often remain edible for many years after the best-before date (BBD). In many cases, a shelf life of up to 120 days beyond the best-before date is realistic if the correct storage conditions are observed. Of course, in the catering sector, you should adhere exactly to the specifications to avoid any health risks.
How long can unopened tinned food be eaten?
Here is a rough overview. The exact periods vary depending on the type of preserve:
- Canned vegetables: 3 to 5 years
- Canned meat: 2 to 5 years
- Canned fish: 3 to 5 years
- Canned fruit: 1 to 3 years
Please note: These values are only guidelines; with optimal handling, some products may have an even longer shelf life. It is important to pay attention to the appearance of the packaging. An undamaged, not bloated can is a good sign.
Conditions for extended shelf life
To maximize the shelf life of unopened containers, the following requirements should be met:
- Always store the goods in a cool and dry place: a dry, cool room without direct sunlight is ideal.
- Observe regular inspection: Every few months, the packaging should be checked for signs of damage or deformation.
- Avoidance and removal of moisture: Caution. Excessive humidity can lead to corrosion and make the food inedible.
Tips for correct storage
Further useful tips:
- Store the cans in a well-ventilated area.
- Use shelves, do not store on the floor, to better protect the cans from moisture.
- Better next to each other. Make sure that the cans are not stacked on top of each other to avoid pressure marks.
Careful adherence to these storage conditions and regular checks significantly increase the chances of a long shelf life. This means that unopened canned food can remain fresh for a very long time.
Observe the best-before date: Opened canned food
The situation is different if the can has already been opened: The shelf life of opened cans varies depending on the type of food they contain. In general:
- Canned fruit and vegetables: Can be kept in the fridge for up to 5 days. This also preserves the vitamins better and germs don’t stand a chance.
- Canned meat and fish: Approx. 3 to 4 days if well sealed.
THE question for restaurateurs – how long does canned food really keep?
Please note: The best-before date (BBD) is a guideline, but the actual shelf life is often shorter. Once opened, it is important to store the preserve correctly:
- Decanting into airtight containers is recommended
- Continuous cooling at temperatures below 4 °C is a must-have
Signs of spoilage are:
- Unusual odor
- Discoloration or mould formation
- Deformation of the can
If these symptoms are recognizable, the canned food should be disposed of immediately and completely. Correct handling of the product after opening makes a decisive contribution to the quality and safety of the food. If in doubt, it is better to dispose of the product as a precaution than to release it for consumption.
Longer shelf life: storage conditions
Storage naturally affects the shelf life, quality and taste of food. To ensure freshness and safety, the following optimum storage conditions should always be observed, here are the basics once again:
- Store in a cool, dry place: An ideal storage location is a cool, dry room, away from direct sunlight and heat sources. High temperatures can damage the contents and the packaging material. The cold chain must not be interrupted.
- Avoiding corrosion: Cans should be placed on stable surfaces to avoid impact and damage. Moisture can lead to rust formation, which makes the cans unusable.
- Influence of the packaging material: The type of packaging has a significant influence on shelf life. Steel or aluminum cans are generally durable, while thinner materials are more susceptible to damage. It is advisable to look for quality products.
Important for every restaurateur – how long can canned food be preserved without risk?
Staff in particular must also be trained in correct storage. This helps to significantly extend the shelf life of the cans and ensure that the food they contain remains edible for the consumer even after a long period of time. It also counteracts food waste.
A little tip when stocking the shelves: products should be sorted so that those that will be consumed next are always at the front; those that will last longer are further back.
Long-term food with extreme shelf life
Long-term foods offer a remarkable shelf life that often extends beyond 10 years. The best known include:
- Dried fruits: These are preserved by the removal of water and can remain edible for many years if stored correctly.
- Rice: White rice in particular has an extremely long shelf life, which can be up to 30 years under optimal conditions.
Historically, tinned food has been a part of everyday life for a long time. It was particularly important in the days before refrigerators etc., so in addition to tinned bread and dried food, there were all kinds of things that were preserved and stored in this way – especially for the winter or in remote places. It’s amazing: some tins from the First World War were opened over 100 years later and were still edible! These cans show how different materials and manufacturing processes can affect shelf life. In comparison, modern supermarket tins are often made from thinner materials and designed to offer shorter shelf lives. While they usually last for a few years, they rarely match the longevity of their historical predecessors. Choosing the right long-life food can make a significant contribution to emergency preparedness while offering practical benefits in everyday life. Sealed airtight, in appropriate containers and stored correctly, some products have an almost unlimited shelf life. However, food should always be checked, prepared and served with care. Every good restaurateur knows this and appreciates the possibilities offered by this type of storage.
Conclusion on the shelf life and storage of food cans for everyday use
Proper storage plays a decisive role in the quality and shelf life of canned food. To ensure that these foods stay fresh for as long as possible, the following tips should be followed:
- Cool and dry storage: Store canned food in a cool, dry place to avoid corrosion.
- Regular inspection: Check the cans regularly for damage or bloating. If there are signs of spoilage, the can should be disposed of immediately.
- Use after opening: Once opened, consume promptly or transfer to an airtight container to preserve freshness.
Knowing the shelf life of canned food is important – for every restaurateur. Canned food – how long can it be preserved ?
You can find detailed answers to these and other topics here. We will be happy to answer all your questions and introduce you to our innovative autoclaves for the gentle preservation of meat, vegetables, fruit and other products. Talk to us: Our KORIMAT autoclaves help to keep food fresh and tasty for a long time in all areas.