Those mysterious dates stamped on cans are far more about quality than danger. “Best By” and “Best Before” are suggestions for peak flavor and texture, not a countdown to poisoning. Even “Use By,” often seen on more perishable items, usually signals when taste starts to decline, not an automatic safety cutoff. When canned foods are stored correctly—cool, dry, and away from direct sunlight—they often remain safe long after the printed date has faded.
The real warning signs are physical, not printed. A can that’s bulging, leaking, badly rusted, deeply dented, discolored, foul-smelling, or that spurts when opened should be discarded without hesitation. But an intact, clean, normal-smelling can—especially low-acid foods like beans, corn, or meats—can often be eaten years later. Learning to trust your eyes, nose, and common sense turns “expired” cans into emergency meals, saves money, and quietly fights food waste.
