Ask a Question
Notify Me On Question Update
Email this Question
I have a question regarding commercially canned tomatoes. I have read on your website that the nutritional value of vegetables may not be maintained after the expiration date. I have heard somewhere that tomatoes are an exception, and there could be a problem with the tomatoes that would not be able to be detected, and that they should just be discarded at the expiration date for safety's sake. Is this true?
Rate This FAQ
Commercially canned foods will retain most of their vitamin content for the shelf life storage time stated on the cans. After that time, the company is stating it no longer supports it's own claims. During storage, vitamins are the only major nutritional element lost. So, the food will still retain all of the calories, proteins, minerals, etc.
Commercially canned foods that have not been compromised will remain safe --even after the expiration date. We recommend that people replace their food storage as their finances permit. A general rule for canned goods is 5 years. If you wait too long, then the food no longer tastes any good and it is harder to eat.
Submit Your Suggestion
Other Questions In This Topic
- how do I store fruits and vegetables?
- When and where do I go to have my pressure canner checked? How often should it be checked?
- How much water should I store?
- When canning dry beans is it necessary to rehydrate by soaking them before you can them?
- Does my stored food still have any nutritional value?
- I have a question about my pressure canned sliced peaches. I cold-packed sliced peaches covering them with a light syrup. Following instructions I packed them with 1/2 inch headspace and poured the liquid to 1/2 inch headspace. However, the peaches floated up so that they were not covered by the liquid during processing. I did run a wooden spatula down the sides of the jars and seemed to get all air bubbles out of the jar. I processed in the pressure canner according to instructions at 10 PSI for 10 minutes. When I removed the jars the liquid was boiling and there seemed to be a lot of air bubbles around the fruit. The jars were already sealed when I took them out of the canner after waiting 10 minutes after the pressure seal dropped. The liquid is down considerably - looks to be about 1 1/2 to 2 inches and the peaches are floating. There are air bubbles and air pockets. The seal is fine. Are these peaches safe?
- I would like to find a recipe for canning apple pie filling that is safe for my elevation. I have looked through your web sites to no avail. Please direct me.
- How much food should I store?