7. Canned vegetables and fruits
We all know that canning is commonly used to lengthen the shelf life of certain foods such as fruits and vegetables. The heat used during canning actually kills potentially harmful microorganisms and the characteristic seal of canned foods keeps new bacteria from spoiling the contents.
However, as you probably guessed, the shelf life of canned fruits and vegetables is based on the type of produce. For example, low-acid canned vegetables, including potatoes, carrots, beets, and spinach, last 2–5 years at room temperature while high-acid fruits like grapefruit, apples, peaches, berries, and pineapple last just 12–18 months.
Pro tip: When you go shopping, try to choose canned fruits that are packed in water or 100 percent fruit juice rather than heavy syrup Also, read the labels carefully to opt for low sodium canned veggies.
