Do not know where you get your info but we are eating on some can goods from 2012. Been doing this forever and have never had a case of botulism or food sickness.
Just remember to chunk away any cans that are not sealed. You can tell these by noticing a lid bulging. Also store in dark room. Cooler the better.
I was just going by what I see in the canning books. I wouldn’t recommend others do what I do just because I’m not sure of it. However the last thing I trust is the FDA
But I do the same thing, most everything has been good for about 5 years. The Taste and texture tends to be off a little bit after that.
But since you’re the test case, canned food is good for at least a decade!
“Just remember to chunk away any cans that are not sealed. You can tell these by noticing a lid bulging. Also store in dark room. Cooler the better.”
I use Tattler lids, and they just come right off if not sealed. I check them at least every few months, okay I try to do it every few months - it’s more like every 6 months.
I have them in the basement, that’s as cool as it gets here. But dark, thanks for reminding me! The basement is just a big open room right now and we will add walls. That’ll help a lot, putting the food storage in its own room.
Would you be interested in doing a topic on canning? Or anything else you are interested in?