Canned Vegetables and Fruits

Fruits and vegetables, among other perishable commodities, are often canned to extend their shelf life. Potentially dangerous germs are destroyed by the heat used in canning, and the distinctive seal of canned goods prevents additional bacteria from damaging the food's contents. Depending on the product type, canned fruits and vegetables have varying shelf lives. For instance, low-acid canned vegetables, such as potatoes, carrots, beets, and spinach, keep well at room temperature for two to five years.

High-acid fruits, on the other hand, such as grapefruit, apples, peaches, berries, and pineapple only last 12 to 18 months. The same holds true for pickled vegetables and other vegetables packed in vinegar, such as sauerkraut and German potato salad. When shopping, select canned fruits packaged in water or 100% fruit juice over the heavy syrup, and if possible, choose low-sodium canned vegetables.