Canned food: the emergency staple you can eat straight from the can
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Quick answer
Canned food is the simplest emergency staple because it needs no water and can be eaten without heating; Ready.gov says commercially canned food may be eaten out of the can. USDA FSIS lists low-acid canned goods, such as meats, soups, beans and vegetables, at 2 to 5 years on the shelf, and high-acid foods, such as tomatoes, fruit and pickles, at 12 to 18 months. Discard swollen, deeply dented or heavily rusted cans, and keep a manual can opener with the supply.
Shelf life by type, from USDA
| Food | On the shelf | After opening, refrigerated |
|---|---|---|
| Low-acid canned goods: meat, poultry, stews, most soups, pasta products, potatoes, corn, carrots, spinach, beans, beets, peas, pumpkin | 2 to 5 years | 3 to 4 days |
| High-acid canned goods: tomatoes, tomato and citrus juices, fruit, pickles, sauerkraut, vinegar-based foods | 12 to 18 months | 5 to 7 days |
| Shelf-stable canned ham | 2 to 5 years | 3 to 4 days |
| Tuna and seafood in retort pouches | 18 months | 3 to 4 days |
| Home-canned foods | 12 months | 3 to 4 days |
FSIS notes that not all canned goods are shelf stable: some canned ham and seafood are labeled "Keep Refrigerated."
Why cans do not last forever
- Corrosion: FSIS says natural chemicals in food, especially high-acid foods like tomatoes, react with the can over several years, changing taste and texture.
- Rust and damage: cans rust over time, and falls can dent or crush them.
- Codes are not use-by dates: FSIS says packing codes track production; any calendar date on a can is usually a best-if-used-by date for quality.
- Home-canned food: FSIS advises boiling 10 minutes for high-acid and 20 minutes for low-acid home-canned foods before using.
When to throw a can away
- Swollen: FSIS says do not use any swollen cans; discard them.
- Deep dents: a small dent on a can in good shape is fine, but discard a deep dent you can lay your finger into, sharp dents, and any deep dent on a seam.
- Rust: discard heavily rusted cans; surface rust that wipes off is not serious, but if there is rust inside, do not eat the food.
- Frozen: discard frozen cans that are swollen, or that thawed at 40°F or higher; a frozen can that has not thawed can be defrosted in the refrigerator.
- Spurting: a soft hiss is normal, but if the can hisses loudly or contents spurt out, FSIS says do not taste it; bag it and throw it out.
FSIS calls botulism rare but deadly, and low-acid vegetables are the main concern if processing failed.
Building and rotating a canned food supply
- Start with food you eat: Ready.gov says to choose foods your family will eat and to remember special diets.
- Mix low-acid and high-acid: beans, meats and vegetables last longest; fruit and tomatoes add variety but need rotating within about a year.
- Label the purchase month on each can with a marker.
- First in, first out: put new cans at the back and use from the front.
- Store cool and dry: Ready.gov's kit guidance says to keep canned food in a cool, dry place; avoid spots that freeze, given FSIS's frozen-can rules.
- Add the tools: a manual can opener and eating utensils, Ready.gov says.
Using canned food in an outage
- No cooking needed: commercially canned food can be eaten without warming, per Ready.gov.
- Heating in the can: Ready.gov says to remove the label, wash and disinfect the can, and open it before heating; cook outdoors on a camp stove or grill only.
- Leftovers: FSIS says unused food may be refrigerated in the can, but a glass or plastic container keeps quality better; without power, plan portions you will finish.
- Water bonus: fruit packed in juice and soups add fluid, which helps stretch stored water; see our emergency water storage guide.
What to look for when you buy
No sharp lids: OXO Good Grips Smooth Edge Can Opener
Best for: Households with kids, or anyone storing opened cans
OXO says it cuts on the side below the rim so neither can nor lid has sharp edges, keeps the cutting wheel out of the food, and has built-in pliers for touch-free lid removal; the lid can go back on for storage.
Watch out: Hand wash only; takes a moment to learn the side-cutting motion.
See options on Amazon (opens Amazon in a new tab)Easy grip: OXO Good Grips Soft-Handled Can Opener
Best for: Fast everyday opening and easier turning for weaker hands
OXO lists big cushioned handles, an oversized turning knob, a stainless steel cutting wheel and a built-in bottle opener.
Watch out: OXO does not describe this one as edge-free like the Smooth Edge model; handle cut lids carefully.
See options on Amazon (opens Amazon in a new tab)Rotation helper: canned food storage rack
Best for: Using the oldest cans first
A gravity-feed rack loads new cans at the back and serves the oldest from the front, which supports Ready.gov's advice to replace expired items.
Watch out: Measure shelf depth and can sizes before buying.
See options on Amazon (opens Amazon in a new tab)Questions people ask
- How long does canned food last?
- USDA FSIS lists 2 to 5 years for low-acid canned goods and 12 to 18 months for high-acid foods.
- Is it safe to eat from dented cans?
- Small dents on a sound can are fine; FSIS says to discard deep dents, sharp dents and any deep dent on a seam.
- Can you eat canned food without heating it?
- Yes; Ready.gov says commercially canned food may be eaten out of the can without warming.
- What do the codes on cans mean?
- FSIS says they are packing codes for tracking, not use-by dates; calendar dates are usually best-if-used-by.
Sources
- Shelf-Stable Food Safety, USDA Food Safety and Inspection Service
- Food, Ready.gov
- Good Grips Smooth Edge Can Opener, OXO
- Soft-Handled Can Opener, OXO
- Build A Kit, Ready.gov