How long can one keep shelf-stable foods?

Shelf-stable foods, such as canned goods, cereal, baking mixes, pasta, dry beans, mustard and ketchup, can be safely stored at room temperature.

To keep these foods at their best quality, store in clean, dry, cool (below 85 degrees F) in areas away from cooking equipment or the refrigerator's exhaust.

Extremely hot (over 100 degrees F) as well as extremely cold temperatures (less than 0 degrees F) can both be harmful to canned goods.

Never use food from cans that are leaking, bulging, badly dented, or with a foul odor; cracked jars or jars with loose or bulging lids; or any container that spurts liquid when you open it. Never taste such foods. Throw out any food you suspect is spoiled.

In general, most canned foods have a long "health life," and when properly stored, are safe to eat for several years:

Low-acid canned goods -- 2 to 5 years (canned meat and poultry, stews, soups except tomato, pasta products, potatoes, corn, carrots, spinach, beans, beets, peas and pumpkin)
High-acid canned goods -- 12 to 18 months (tomato products, fruits, sauerkraut and foods in vinegar-based sauces or dressings)
Some canned hams are shelf stable. But do not store ham or any foods labeled "keep refrigerated" in the pantry. Such foods must be refrigerated.