Here's a thread on another forum with some very interesting findings including govt. testing of 100 year old canned goods. Shelf Life can goods

I'd like some clarification on this as well. It's got a good bit of fat so the answer might be significantly different from that of uncooked pasta. (ramen is precooked in oil)

I've only eaten Ramen about 4 years out of date, and it tasted just as good as new Ramen.

Best by =/= Bad After

I thought the following article from 5/2010 might be relevant to this discussion.

Study: BPA lining in canned goods contaminates food

Also Consumer Reports did some studies and found:

"The highest levels of BPA in our tests were found in the canned green beans and canned soup. In Progresso Vegetable Soup, the levels of BPA ranged from 67 to 134 ppb. In Campbell's Condensed Chicken Noodle Soup, the levels of BPA ranged from 54.5 to 102 ppb. Canned Del Monte Fresh Cut Green Beans Blue Lake had BPA levels ranging from 35.9 ppb to 191 ppb, the highest amount for a single sample in our test. Since we didn't test other canned green beans or soups, we don't know if this is typical of those products.

A 165-pound adult eating one serving of canned green beans from our sample, which averaged 123.5 ppb, could ingest about 0.2 micrograms of BPA per kilogram of body weight per day, about 80 times higher than our experts' recommended daily upper limit. And children eating multiple servings per day of canned foods with BPA levels comparable to the ones we found in some tested products could get a dose of BPA approaching levels that have caused adverse effects in several animal studies."

I tried to find something newer about this issue and couldn't. I know if we are in a SHTF situation, we probably aren't that concerned about cancer. But if we are going to be rotating and eating our preps until SHTF, then we should be concerned about it.

Do a Google search on BPA and canned food and you will see what I am talking about.

Question: while canning tomatoes yesterday I forgot to add in lemon juice. How badly will this affect shelf life? I only did one quart and I pressure canned it so it got a good nuking.

There is alot of good info on this thread but one thing that hasnt really been addressed so I need to ask:

In the terms storage of canned goods from heat can, higher heats = short shelf life. What is a good way to do this. Live in the lower desert. High heat low humidity. Currently my residence stays around 70 during summer and winter. But in a SHTF I wont have nice temp control. Hell when its atleast 100 and the air is of it gets on ton 80 plus. Any ideas?

Edit: Do not have a basement and most places here do not

In addition to stocking canned goods and pasta I've got several 20 pound bags of Royal Brand Basmati rice. It's packed in a sealed plastic bag and the plastic bag is insterted in a burlap sack with a zipper and carry handles. And as far as I know white rice doesn't have an expiration date.

http://www.webstaurantstore.com/royal-brand-basmati-rice-20-lb/112132666.html?utm_source=google&utm_medium=cpc&utm_term=112132666&utm_campaign=PLA&gclid=CISN4qysvbMCFQJx4Aodf1EAXw

see below.

I recently cleaned out my Bug Out Bag (downsizing) and there were cans of tuna in it from 2005-ish.

I probably would have been ok with it, but my bag has been stored in my attic which gets crazy cold in the winter and probably over 100-110 degrees in the summer (guessing). So I think I made a good decision when I tossed them.

If/when I ever finish my basement I'll move everything down there. Right now I don't trust it because I don't have a dehumidifier and I see the occasional mold if we're getting a lot of water in the sump pump.

Ty to give away any old canned supplies!! Donation depositories won't accept anything past the recommended "Use by Date", yet I eat it it all the time.