Hints from Heloise

Dear Readers: I’ll bet on your pantry shelf right now there are cans of food that have been sitting there for quite a while, but how do you know if you’ve kept them a little too long? Here are some helpful guidelines:

“Canned goods should be kept in a dry, cool room with a temperature of about 70 degrees Fahrenheit. Never store canned goods near steam pipes, furnaces, kitchen ranges or in the garage, because extreme temperatures – hot and cold – will have a negative effect on their quality.

“As for how long you can keep them, acidic foods, like canned tomatoes and fruits, are safe to store for 18 months.

“Nonacidic canned foods are safe for two to three years, with some vegetables – like potatoes – keeping as long as five years.

“If you see rust, discoloration or bulges on a can, bacteria may have gotten inside. So throw it out! Better safe than sorry. – Heloise