Understanding “best by” labels on canned foods is key—they indicate peak quality, not expiration. When stored properly, many canned items remain safe long after the printed date. This means foods like corn, green beans, and tuna often outlast what people assume.

Canned vegetables such as corn and green beans usually stay safe for 1–2 years past the “best by” date if kept in a cool, dry place. The only expected change over time is a gradual decline in flavor or texture. Tuna lasts even longer—3–5 years past the date—though its quality may slowly decrease.

Safety should always come first. Discard any cans that are bulging, rusted, leaking, or emit a strange odor. These signs indicate potential contamination, and eating from a damaged can is never worth the risk.

To maximize shelf life, store cans upright in a cool, dry, dark area and rotate your stock so older items get used first. Once opened, transfer leftovers to an airtight container and refrigerate. With proper storage, you’ll keep your canned goods safe and tasty for as long as possible.