How to make cans and jars of food last longer

When purchasing canned goods from the store, always buy those in best condition. Don't buy dented cans. Jars should be rust-free and show no signs of leakage or cracking.

Many nonperishable food products are printed with a "sell by" date, a "best if used by" date or a "use by" date. They are not safety dates. Except for infant formula and some baby foods, product dating is not required by federal regulations.

Furthermore, there is no universally accepted system for food dating in North America. Generally speaking, commercially processed cans in good condition should last up to two years on your pantry shelf. Packaged nonperishable foods stored in the pantry may last a year or more.These three basic types of dating on canned and other goods should guide your purchase:

• The "sell by" date indicates to the store how long to display the product for sale. Consumers can use this date too. Buy the product before the date expires so you will have time to use it at best quality.

• The "best if used by" date is recommended for best flavour or quality; it is not a purchase or safety date.

• The "use by" date is the last date recommended for the use of the product at its peak quality or flavour, as determined by the manufacturer.If you see coded dates that are difficult to understand, don't worry that you're missing something. These numbers are used by the manufacturer to rotate stock, and they help them find their merchandise on store shelves in case of a product recall.

Canned foods last two years or more. There is an easy rule of thumb for storage times for canned foods:

• Canned acidic foods, such as tomatoes, are best if used within 18 months of purchase.

• Canned low-acid foods, such as meat or vegetables, will keep two or more years on your shelf if your storage area is cool and dry.

• Store canned goods in a pantry or shelving system that is cool and dry.
• Ideal temperatures for canned products are between 10°C and 21°C (50°F and 70°F).
• Keep cans out of direct sunlight and away from hot pipes or heat registers.
• If you must store canned goods in temperatures above 24°C (75°F), use them within a year, rather than two years.

• Don't freeze peanut butter. Freezing breaks down the oils in peanut butter, changing its texture. This makes the peanut butter more difficult to spread, as well as less palatable.
• Do refrigerate natural peanut butter. Labels on natural peanut butter advise you to refrigerate them after opening because they have no preservatives to protect them from molds and pests. Refrigeration discourages molds.
• Keep the peanut butter flowing. In many households there's no worry about peanut butter going bad; it's eaten up too quickly. But what often causes family arguments is the question of whether this favourite food needs refrigeration. The answer is no!
• Refrigerating peanut butter makes it more difficult to spread. However, once the jar is opened, the flavour will begin to break down after a few months, so if you will have it that long, by all means keep it in the fridge. An unopened jar of peanut butter will last on the shelf for several years.

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