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Wait, These Last Forever?
You ever pull something out of the back of your pantry and have that “should I risk it?” moment? Yeah—same. Turns out, some canned foods don’t just sit there gathering dust… they’re practically immortal.
While the label might say “best by 2021,” that doesn’t always mean bad by 2021. In fact, many canned goods can last decades if stored properly—cool, dry, out of direct sunlight. Some have even been found perfectly edible after 100 years (looking at you, century-old canned meat found in a shipwreck).
So whether you’re prepping for a zombie apocalypse or just trying to stretch your grocery run, here are 16 canned champs that seriously refuse to die.
1. Spam – The Undying Meat Brick
It’s salty. It’s squishy. It’s surprisingly delicious when crisped up in a skillet. Spam has been feeding soldiers, college students, and late-night snackers since the 1930s. Why does it last so long? Salt, fat, and love (okay, maybe just salt and fat). Stored right, it can easily outlive your gym membership.
Hot tip: Try it Hawaiian-style with rice and seaweed. Spam musubi is a vibe.
2. Canned Tuna – Tiny Tin of Protein
Canned tuna is the introvert of the pantry—quiet, reliable, protein-packed. Oil-packed versions last longer than water-packed ones, and they’re surprisingly versatile. Sandwiches, casseroles, straight from the can (we’re not judging).
Word of caution: Mercury’s a thing, so moderation is key. But as far as shelf life? Tuna’s got staying power.
3. Canned Beans – Apocalypse Chili Starter
Black, kidney, pinto—doesn’t matter. Beans are survival food royalty. Full of protein and fiber, they’re a complete meal when paired with rice and a little seasoning magic. Properly stored, they can stay good for 10+ years.
Just check those cans. If it’s dented, rusted, or smells weird—toss it. Botulism is not a guest you want at dinner.
4. Canned Tomatoes – The Acidic MVP
Tomatoes are one of the few acidic foods that hold up beautifully in a can. Their natural acidity helps extend shelf life, and they’re an essential base for everything from pasta sauces to soups.
Fun fact: The slightly shorter shelf life compared to other canned goods is because that acid can slowly break down the lining—but they’re still good for years.
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