How long does homemade stew last? Features of stewed meat storage: shelf life of canned food in packaging and after opening

Composition of the stew

The basis of the stew is meat from various animals, thermally processed.
Since the times of the Soviet Union, consumers have become accustomed to a quality product in which the main ingredients are meat, salt and natural spices. Currently, such products are now differentiated by name. They are called "stewed pork" or "stewed beef." If the name sounds like “stew”, then it is quite possible that the product may contain different types of meat and different parts.

Also, unnatural spices and chemical additives are often added to such a product, which enhance the taste, trying to bring it closer to natural meat, or increase the shelf life of the product by adding chemical preservatives.

Storing stewed meat at home must be organized correctly, in accordance with the standards. She is no longer as popular as before. It's essentially a meat stew that's especially popular in Russia and the former Soviet Union. Its main advantage has always been the ability to retain its taste properties for a long time. But can it be stored for a long time, what is the optimal period - every housewife should know this, because an expired product can cause poisoning.

Stew storage conditions

Storing stewed meat at home, despite the absence of preservatives, can last for a very long time. But this requires compliance with several conditions:

It is imperative to observe the temperature regime (from 0°C to +25°C).
Cans should not be kept in damp places. This will cause corrosion, which will eventually break the seal.
Damage to the containers shortens the shelf life of the stew. Therefore, accidental mechanical impact on them should be excluded.
Plaque and dark spots on jars can significantly affect the quality of their contents. It is better to avoid eating such products.

It is not necessary to store canned meat in a very cold place. It is enough to allocate a shelf in a cool pantry or cellar.

What determines the shelf life

The natural product can be used for food even after several years of storage. But there are some nuances that can negatively affect this:

Unsealed packaging.
The presence of deformation of a tin can or chips on a glass can.
Violation of temperature storage.
Quality of container material.

The optimal container for long-term storage and preservation of the taste properties of stewed meat is a tin can. Since direct sunlight, temperature changes and air will not get inside. Therefore, spoilage of the stew is practically reduced to a minimum. In glass jars you can visually examine the product itself, but the shelf life will then be shorter.

Shelf life depending on packaging

In Soviet times, enterprises produced stewed meat only in tin containers, but now glass jars are common.
In the latter case, the consumer has the opportunity to familiarize himself with the product before purchasing - to assess the amount of fat and the total weight of meat. However, the shelf life of stew in a glass jar is much shorter. Of course, the presence of a sealed container prevents air and moisture from entering the product, but it cannot protect against sunlight.

Attention! The shelf life of such stew is also 3 years, but there is a possibility that during this period the product will develop an unpleasant odor.

Stew, packed in a tin container, retains all its beneficial properties for a long period of time. According to GOST standards, the shelf life of such a product is 3 years, but if the conditions are met, it can be safely consumed even after ten years.

What do GOSTs say?

Everyone has heard in one way or another that you need to choose a quality product according to GOST. Of course, this is true, but people do not always think about what is behind this serious word - GOST.

Some even believe that this is something like a name - and fall for cheap surrogates. Cunning manufacturers have long learned to play on the lack of education of the population and often put some Soviet GOST, for example 1979, on the label.

The canned food is called “Stewed meat GOST”, but not everyone even thinks about what the Soviet state standard does on a modern label.

Real “strategic” meat always has GOST 32125-2013 and is called “Canned meat”.

This is followed by an indication of the composition - the actual meat from farm animals, spices, salt, sometimes water - this is not a departure from technology.

There are no artificial substitutes, ingredients identical to natural ones and stabilizers there and cannot be.

Stew quality and terms according to GOST

Unscrupulous manufacturers have learned to use various tricks , including those with GOST standards.

To reduce the likelihood of getting caught in a trick, you should know and remember that high-quality meat of this product should only have GOST 32125-2013 and the name “Canned meat” .

The composition must include animal meat (raised in agriculture) with the addition of salt and spices; water may also be present.

It is unacceptable to contain any substitutes of non-natural origin, stabilizers and other discoveries of modern chemistry.

If you are dealing with canned food made according to specifications (technical specifications), this is a surrogate that may contain meat trimmings with cartilage and sinews, etc. True, this is better than a situation where there is minimal information about the product, and there are no references to GOST and TU at all.

When purchasing stewed meat, it is better to give preference to a well-known large manufacturer , Russian or Belarusian. It is better to immediately discard homemade preparations or consume them only if prepared independently.

Storing stewed meat and other canned meats

Stew, like most canned meats, is a shelf-stable product.

Compliance with the conditions specified by the manufacturer will allow it to remain usable for 3 to 5 years.

A jar made of tin and sealed by hot tinning with a welding seam allows the contents to be stored for up to 5 years.
The shelf life of canned meat and stewed meat in glass containers and other containers is no more than 3 years.

The stew should contain nothing but meat, fat and spices. If cereals, soy, and preservatives are indicated as additives, such products are not considered meat and can be stored for no longer than 3 years.

How long you can store opened canned meat depends on the type of container in which they are located.

A tin container will allow you to store the stew for no more than 2 days.
The meat will keep in a glass jar for up to 7 days.

To extend the shelf life of homemade stew, you need to remove the layer of fat from it, melt it under sterile conditions and pour it back over the meat. Then the jar is closed with a plastic lid and placed on the top shelf of the refrigerator. There the product will be able to maintain its quality for another 4 - 5 months thanks to repeated preservation.

Shelf life of stewed meat

Stew made in accordance with all state norms and standards can be stored for a very long time. After all, this product is part of emergency supplies. Subject to temperature conditions, such canned food can be stored for up to 30 years.

The stew sold in our stores cannot boast such a long shelf life. Usually the manufacturer indicates on the packaging the period during which the product is suitable for consumption. Typically it ranges from 2 to 5 years.

Important! If the jar is swollen, then such meat should not be eaten, even if everything is in order with the timing.

Storage conditions

The basic requirements for living conditions are prescribed by the manufacturer. They do not always comply with established SanPiN standards. The storage duration and shelf life of homemade stew also differ. The type of raw materials used influences. But most of all, the timing depends on the conditions. In hot rooms with air temperatures above 30-35 degrees, the contents of containers quickly deteriorate. Optimal parameters +5-25°C.

Fridge

It makes no sense to store sealed stew in the refrigerator. This will not increase the shelf life. It makes more sense to put it in the basement, cellar, put it in the pantry, you can even keep it in the kitchen. The refrigerator is used for open stewing. The product can be stored for up to three days. It is convenient to store jellied meat, borscht and other food in the refrigerator compartment.

Do not leave in iron cans. Immediately transfer to a glass or ceramic container and put on an airtight lid.

Freezer

It is customary to freeze printed packaging so that it does not disappear. We recommend sending unclaimed balances to the camera immediately. The stew will keep well for 60 days. We recommend that you put a date on the bookmark and sign the name. Be sure to transfer it to another container. You can also store shrimp, minced meat, dumplings and other products in the freezer.

Suitable container:

Plastic container;
Vacuum package;
plastic bag.

Not suitable:

glassware;
metal containers;
cling film.

It is allowed to freeze factory-sealed products in their original plastic or polyethylene packaging. Only it is rarely found in our stores. In this case, the minimum shelf life of the factory product is equal to the shelf life declared by the manufacturer. Therefore, there is no point in freezing it and taking up space in the camera.

Room temperature

The expiration date is the same as indicated on the label. It is important to keep it away from heating devices and sunlight. It is not advisable to leave it in the bathroom or other damp areas. Cabinets, mezzanines, and storage rooms are better suited.

Once opened, the stew will last no more than six hours at room conditions. The exact shelf life depends on the initial temperature. The product then requires immediate use.

Package

In addition to the temperature, the shelf life is affected by the container used. Gone are the days when only iron cans were used. Today, manufacturers offer alternative options. Some types can be easily opened without a special key.

Iron tin can

The most common question is how long can stewed meat be stored in an iron tin can. This is the type of product that can last the longest time. It will be edible even after five years. The only point is to protect it from excess moisture. Otherwise, corrosion cannot be avoided.

Glass

Glass containers are covered with tin lids. They are also susceptible to corrosion. The second negative point is that the material allows light to pass through. You need to find a darkened room for stewing. There are also advantages - glass is a safe, clean material. If the technology is followed, the stew will last for a maximum of 36 months.

Plastic

We won’t talk about common plastic containers. Manufacturers offer modern packaging for stewed meat. These are retort bags. Such containers reliably seal the product inside, are lightweight, and easy to open. Only the maximum shelf life is only 24 months. On the other hand, a short shelf life indicates the absence of preservatives.

Open container

Storage time in an opened metal container does not exceed 12 hours in the refrigerator, 6 hours at room conditions. We recommend transferring it immediately. We put a screw-on nylon cap on the glass container. We also repack the retort bags into containers and glass containers. Then the product will stay in the refrigerator for up to three days. It is advisable to consume within 48 hours.

Place in the refrigerator immediately. If the opened stew has had time to lie on the table for several hours, the shelf life is rapidly reduced.

Storing purchased stew by type

Army

For the needs of the army, the stew is made from natural raw materials with the addition of natural spices, so it can be stored for about 5 years.

Storing rabbit stew

Stewed rabbit has a shelf life of up to 3 years if the product is made from natural raw materials without the addition of chemical components and plant materials.

From poultry

Chicken stew is prepared with vegetable raw materials - carrots, onions, bay leaves. The shelf life of such stew will be no more than 2.5 - 3 years from the date of its manufacture.

Storing Pork Stew

Due to the large amount of fat mass, the shelf life is 3 years. But it is worth considering the fact that if the product contains offal or pressed meat, vegetable protein in the form of soy, then the shelf life will be lower - no more than 2 years.

Beef

Beef stew can be stored for about 5 years if all requirements are met.

Shelf life by type

The suitability for consumption is affected not only by the storage location and packaging method, but by the quality of the meat itself. It also depends heavily on the recipe. If first-grade raw materials, natural preservatives, and a thoroughly sterilized glass container were used for homemade stew, then the shelf life of canned meat is from 11 months to 2-3 years. Homemade stew is stored in a cool and dark room, for example in the cellar.

Advice! There is a proven way to extend the shelf life of the product: you need to pour the top of the jar so that oxygen does not penetrate inside. Only after filling with fat can you roll up the container.

The shelf life of homemade stew will depend on the meat and cooking method. In a clean and hermetically sealed jar, the shelf life of homemade stew can be increased to 5 years. But it is still recommended to store no more than 14 months.

Features of keeping different types of meat products:

Army. The production and quality of canned stewed meat for the army is thoroughly checked by a commission designated for this purpose. The shelf life of army stew must be long in order to remain in warehouses for a long time. They say that the shelf life should be five years or more. The shelf life of canned meat will still be about 5 years. Perhaps some technologies can increase the shelf life, but they are not yet known to mankind.
From a rabbit. It is not recommended to add entrails to the contents of a meat product. This will have a bad effect on the taste. The shelf life of rabbit stew is on average about three years.
From a bird. Poultry often means chicken. Carrots and other spices are added to it to taste. It is important to eat within 2-3 years of preparation. Factory-produced chicken stew will be good for 2-4 years.
Stewed pork retains its beneficial properties for about 3 years. This period is possible due to the large amount of fat contained. If it is produced from cheap pork, then the storage time is reduced to 2-2.5 years. You can store an open can of stew for 5 years if you follow all the recommendations. It should be taken into account that the duration is 5 years only when using a high-quality tin container.

How to choose a quality one?

As already mentioned, if you want to buy canned food that will save you and your family from starvation during the Third World War, pay attention to the composition and compliance with GOST.

If you have a product made according to specifications (technical specifications), it is a surrogate.

Although this is also a guarantee, the composition of such products may include trimmings, sinews, cartilage, and so on, but at least it is meat. The worst thing is when there is neither GOST, nor even a link to TU.

The manufacturer also matters. It is better to trust Belarusian companies and large Russian concerns.

The text on the label should be clearly readable and not blurred, especially when it comes to deadlines. Ideally, the dates are laser marked or stamped on the lid of the container.

Take special care with homemade products. They can only be placed on the table if you made them yourself. Packaging of high-quality canned food should be tin or glass.

How to choose

Since there are now a lot of recipes for the production of stewed meat, not all of them are made according to GOST standards, you need to be very careful when choosing canned food.

To choose a truly high-quality and tasty product, you need to pay attention to the regulatory document according to which it is produced. This stew must comply with GOST 32125-2013. The name on the label should be: “Canned meat.” The main ingredient of high-quality canned food is meat of animal origin. Additionally, spices, salt and water are included.

The composition should not contain herbal or chemical additives such as stabilizers, preservatives, flavorings and others.

The information label must be in a visible place. The information is readable and the date of manufacture must be indicated. Deformation of the tin can is not acceptable; it is better not to buy such a product, since the expiration dates may be violated and the product may already be spoiled.

Containers for canned meat are tin or glass jars only.

What should you be wary of when choosing

It is not uncommon for customers to open a jar and find, instead of aromatic meat, an incomprehensible, puree-like substance interspersed with fat, soy and other unnatural ingredients. However, glass jars are used mainly by Belarusian manufacturers, and it is quite difficult to examine the product in a tin jar. There are several points that will tell you that it is better to refuse the purchase.

Unknown brand. Today, one-day companies are increasingly emerging, whose main task is to make a profit at any cost. Some of them quickly burn out, others stay afloat, continuing to supply low-quality canned food from obscure ingredients, generously flavored with flavor enhancers and flavorings.
A vague composition that includes a meat product, offal, but not meat.
A note that the product is manufactured in accordance with specifications or specifications. This means that the company uses its own developed recipe, which does not undergo any approval or control. It is likely that the recipe is much better than the Gostov one. But more often it says the opposite.
A note that the canned food contains meat “as intended.” In this case, the percentage of raw ingredients is indicated. Both beef and pork are reduced during the cooking process. There is a big risk in buying a jar filled with jelly and fat.

It is worth focusing on emulsifiers and preservatives. Today they are widely used in the food industry. Opinions about them are expressed by the most diverse. Of course, it is better to eat natural foods. But stew produced without the use of additives cannot be called budget-friendly in cost. Often a jar costs as much as a kilogram of pork. But, if the label is replete with the letters “E” and they are not in the last place in the recipe, it is better to refuse to purchase such a product.

What is expiration and storage time?

Shelf life is the time during which the product can be used for its intended purpose. It may be indicated on the packaging as a date or time period. Shelf life is the time during which the product retains its properties specified in the technical data sheet, on the label or in the instructions.

Where is the date of manufacture?

Information about expiration dates is written both on the top of the jar itself and can be written on the label.

What exactly do these dates guarantee and how are they different?

The expiration date ensures that the product is suitable and can be used, and the shelf life ensures that it has not lost its distinctive properties. The difference between these concepts is that goods with an expired shelf life cannot be sold or used, and after the expiration date one of the properties of the product may change, but in general, it can still be used for its intended purpose.

It is prohibited by law to sell products that have expired. The seller is obliged to track these dates himself, remove expired products from the shelves and dispose of them.

Is the manufacturer obligated to install?

According to Decree No. 720 dated June 16, 1997, canned food is included in the list of goods that, after expiration of the expiration date, are considered unsuitable for their intended use, which means the manufacturer is obliged to indicate this parameter on the packaging, as well as the shelf life. It is prohibited to sell them without indicating this information on the labels.

From what time does the countdown start?

The expiration date starts from the production date. The best before date indicated on the packaging is the last day on which it can be consumed.

Is it safe to eat canned food after the expiration date?

Candidate of Technical Sciences, process engineer in the field of meat products Denis Krovopuskov says that during the production of canned meat, a shorter shelf life is actually laid down. “If the label says that the shelf life is a year, it means they can still be stored for a month. But it’s still undesirable to consume them,” the expert notes.

The Chairman of the Union, Azmet Tlekhuch, states that canned vegetables should not be eaten after the expiration date. “Yes, under certain conditions it is allowed to extend the use of canned food for three to four months, but the contents must be specially examined. We do not know what changes occurred inside the jar during the three years of storage. The inner coating in cans is designed for such a period, after which oxidation of the metal may begin. If there are yellow streaks inside the jar, then this process has already begun. This affects the taste of the product and is very dangerous for health,” explains the specialist.

Evgenia Firsova, a quality specialist in canned fish, admits that in some cases canned food that is slightly past its expiration date may be safe for health. First of all, you need to pay attention to the jar. “During conservation, heat treatment occurs over 100 degrees. If everything is done according to technology, all microbes and bacteria that cause rotting and mold are killed. If the jar retains its shape normally, is not swollen or wrinkled, and was stored under the temperature conditions indicated on the label, the use of such products is permissible even after the expiration date indicated on the label. When opening a can, you need to pay attention to the smell and examine the fish,” says the expert.

Meanwhile, Firsova notes that everyone’s body condition is different, so it is impossible to recommend that everyone consume canned fish after the expiration date. “If you are worried about your stomach, it is not recommended to eat such canned food. The expiration date on the can is a guaranteed period during which no one will get hurt. But even during the guaranteed shelf life, if canned food is not stored correctly, the product may be spoiled,” says a canned fish specialist.

How to increase shelf life

Unfortunately, over time, metal cans are influenced by various environmental factors. Dampness, increased or decreased temperature, and penetration of sunlight negatively affect the ability to store food for a long time.

You can use the following recommendations to achieve long shelf life:

once a month inspect cans for corrosion;
if any hint of erosion is recognized, it is advisable to immediately clean the jar;
before storing for a long time, you need to make sure that the jars are sealed (you need to put the jars in liquid for a while, if there is no integrity, you will have to get rid of the jars);
After checking, you need to wipe the jars dry and coat them with grease.

Recommendation! You can play it safe and wrap all the jars in paper, this can protect the product from dust.

Recommended temperature range from 0 to +20°C. Be sure to eliminate exposure to sun and light. Humidity should be no more than 75%. If you observe the storage temperature conditions, then the risk of canned food being damaged by butulinum toxin bacteria is zero. If, during the warm season, the temperature in the place where homemade preparations are stored increases, then it is necessary to check the cans of stew several times a week. If spoiled cans are found, they must be destroyed, as they are not suitable for food use.

Stewed soft meat is a delicious product for preparing dinner. A person should be familiar with the timing and recommendations for proper storage of meat products so as not to suffer from unpleasant digestive disorders.

Stew shelf life depending on conditions

This product, which contains only natural meat, must be processed in a special way, without adding chemicals. If this rule is observed, the stew can be stored in packaging for several decades, but only under the following conditions:

Sealed container. In Soviet times, stewed meat was produced only in tin cans with a pattern; this packaging allows the product to be stored for three or more years. In addition, this sign allows you to determine the quality of the stew, since only a large enterprise can afford to apply a design directly to the iron packaging.
Maintaining temperature conditions. The stew should be stored at a temperature from 0 to +24 degrees. The product can also be stored in colder conditions, but the container should not be stored in a warm place. If you follow the regime, the shelf life of the stew is extended to 6 years.
No humidity. An indicator such as humidity has a negative effect on the metal from which the containers for storing the product are made. As a result, not only rust may appear on canned food, but it may also become depressurized, which will lead to spoilage of the product.
Damage to packaging. The shelf life of meat directly depends on the characteristics of the container used for storage. There should be no plaque on it, the jar should be intact, without deformation.

How to tell if the stew has gone bad

It is dangerous to eat an expired product, especially if it is a meat product. Since toxins and poisons dangerous to human health are formed when the product spoils. It is not difficult to notice damage to the product. The main thing is to monitor the factors that indicate this:

the presence of rusty spots on the tin can or chips on the glass;
container deformation;
in glass containers there are visible changes in the color of the product - greenish or gray-brown;
swelling of the can.

It is better not to purchase stewed meat with such signs, so as not to spoil your health. If you didn’t notice these signs initially, but examined these signs at home, then you should not open the package and check the suitability of the product by taste or smell.

Use Art. 18 of the Law “On Protection of Consumer Rights” and return the defective product back. If the product is not accepted, then write a complaint and contact Rospotrebnadzor.

Is it possible to use expired

From a theoretical point of view, canned products can retain their nutritional value beyond the expiration date specified by the manufacturer. There is often information about state reserve reserves actually stored in permafrost conditions for 10 years or more.

Of course, during military operations and emergencies, properly stored expired stew without signs of spoilage can be eaten. To reduce the risk of intoxication, such a dish must be thoroughly cooked.

But in peacetime, you should not eat a product that has expired several years ago: it is safer and easier to buy a new can of fresh stew in the store.

Helpful tips for proper storage

To preserve the healthy and tasty qualities of the stew, as well as extend its shelf life, follow these simple tips:

Carefully inspect the containers in the store. Do not buy canned food that shows signs of spoilage, even if it is fresh according to the labels on the packaging.
For long-term storage indoors, it is better to choose products in metal packaging.
Carefully examine the packaging for rust. Usually it is corrosion that leads to deterioration of the semi-finished product.
To check the tightness of the container, simply lower it into water for a few seconds.
To protect iron cans from dust, wrap them in parchment.
If possible, store canned food in a cool place, such as a cellar.
Use opened product within 3 days. If you have any canned food left over, you can freeze it.
Place glass jars in a dark place to protect the meat from exposure to sunlight.
If you prepare canned stewed meat yourself, follow the requirements of GOST. Raw materials must undergo proper heat treatment under high pressure. Otherwise, such meat cannot be stored for a long time outside the refrigerator.

Cold storage

How long can an opened stew be stored in the refrigerator? No longer than 2 - 3 days. Then active oxidation and development of pathogenic microorganisms will begin, which will make the product unfit for consumption.

Factory-closed canned meat in metal packaging can be stored on a refrigerator shelf for up to 5 years, and in glass packaging for up to 3.

Storing canned food at home

Although there are no viable microorganisms left in canned food after sterilization and for this reason spoilage cannot occur regardless of the temperature at which the canned food is stored, there are other circumstances that should be taken into account when storing canned food.

Inside the tin can there are products of the most varied composition, and the inner surface of the can can also be different (tinplate, varnished tin or glass). In glass jars, there is no chemical interaction between the product and the glass, but in unvarnished tin jars, reactions constantly occur between the tin and iron of the jar, on the one hand, and acids, salts, proteins and other components of canned food, on the other. The most noticeable dissolution of tin occurs in canned food. Although tin is not harmful to the human body, an excessive content of tin salts in food products is considered undesirable (the maximum tin content in canned food is established by the health authorities of the Russian Federation, no more than 200 mg per 1 kg of canned food).

The rate of tin dissolution depends on the composition of the canned food (the higher the acidity, the faster it dissolves) and increases with increasing temperature.

At room temperature, tin dissolves very slowly, so most canned foods can be stored at room temperature for many years. But at temperatures above 30-40 °C, the rate of tin dissolution increases.

As the temperature rises, other reactions between the constituent parts of canned food also accelerate.

For example, at high temperatures, complex changes in sugars occur, as a result of which syrups darken, and the taste of jam, compotes, juices and other canned goods containing sugar noticeably deteriorates. Partial softening of fruits and vegetables also occurs. Therefore, it is best to store canned food at a temperature no higher than 20 °C.

Lowering the temperature to 0 °C has a very beneficial effect on the storage of all canned food. Only for preserves, marmalade and marmalade, temperatures below 10 °C are not recommended, since low temperatures create favorable conditions for sugar crystallization (sugarization of the product).

Freezing does not at all affect the quality of canned meat and meat and vegetable products, but you cannot freeze natural canned vegetables (green peas, green beans, tomatoes), fruit compotes and purees, canned baby food, marinades, etc. After defrosting, the quality of these canned foods deteriorates sharply - the puree-like canned food separates, vegetables and fruits become flabby, etc. In addition, when frozen, the contents of the jars expand and, if the jar is somewhat overfilled, it may simply burst. Finally, during freezing and subsequent thawing, moisture from the air condenses on the outer surface of the cans, the cans “sweat” and may become covered with rust.

It is best to store canned food at a temperature of 0-20 ° C. It is recommended to store unsterilized canned fish (sprat and others) at temperatures from 0 to 5 °C, and condensed milk with sugar - no higher than 10 °C.

The air in the room should be dry to prevent the cans from rusting. If jars with bulging lids are found during storage, such jars should be removed.

Canned meat, stew

Long-term canned goods include canned meat and stewed meat. If you follow the storage conditions specified by the manufacturer, the contents of the containers will be suitable for consumption for 3-5 years:

Products packaged in cans made of hot tinning tin of class I and II, with a welded seam, are stored for no more than 5 years;
A similar container with a welded seam will preserve its contents for 4 years;
Canned meat sealed in other containers, including glass, can be stored for no more than 3 years.

The stew should contain only meat, fat and spices. Products containing additional additives (preservatives, soy, cereals, stabilizers) do not qualify as canned meat. The name of such canned food most often begins not with the type of meat, but with the word “stew.” It can be stored for no more than three years.

A can of real stew is marked with GOST and the inscription “Stewed beef”, “Stewed pork”, etc.

Canned fish

In terms of nutritional value and usefulness, canned fish is almost as good as fresh fish, especially in calcium content. After all, all the parts of the skeleton that we usually throw away become so soft in canned fish that the flesh is eaten along with the bones.

Some time after canning, the fish begins to undergo aging, i.e., gradually lose its beneficial qualities. Regardless of the composition of the sauce, aging of canned fish occurs faster than meat; the shelf life of canned fish does not exceed two years.

Canned vegetables

To seal canned vegetables, manufacturers use glass or metal containers, on which a layer of varnish or enamel is applied on the inside.

This precaution is due to the high content of organic acids in vegetables - they actively interact with metal

Such products have storage regulations, which depend on the processing method, type of container, type of content:

Sterilized vegetable sauces are stored in glass jars for no more than two years, in metal containers - no more than 12 months;
Unsterilized vegetable sauces are stored in glass containers for no more than a year, in aluminum tubes only 6 months;
Polymer containers and containers made of combined film materials will preserve vegetable sauce for no longer than 6 months;
Sweet corn is stored longest in metal cans with enamel coating - 4 years. In glass containers no more than three years, and in metal cans no more than two years.
The shelf life of industrially produced mushrooms does not exceed two years.

Fruit and berry

The same rules apply to canned fruits and berries as to vegetables. The only exceptions are compotes made from stone fruits (cherry, apricot, peach, cherry plum and others).

The seeds contain the glycoside amygdalin, which breaks down to release hydrocyanic acid, a powerful poison. That is why seeds are removed from fruits during production, and products of this kind are stored for no more than 12 months. Violation of the temperature regime leads to darkening of the fruits or sugaring of the syrup.

Baby food

Canned foods for first feeding are prepared without the use of preservatives and salt, which significantly reduces their shelf life. Manufacturers guarantee that juices, vegetable and fruit purees will not harm the health of the baby for 12 months. The shelf life of canned meat for baby food does not exceed two years.

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