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As the topic of stored-food shelf life is one that seems to come up fairly repetitively, I thought I'd share something from today. We've for years made sure the conditions in our storage pantry was as beneficial as we could; held between 45 and 75 degrees, at a very low 35% humidity.

While canned meats are one of the lesser-affected foods as far as storage conditions, it still doesn't hurt. The DAK canned ham I had for lunch today had a "use by" date of August 13, 2007. Was as good as new. :lick
 
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