Canned food is a convenient and shelf-stable way to stock up on pantry staples like tomatoes, beans, and tuna. But can you heat it up? At what temperature does canned food explode?
The short answer is that it depends on the type of can and the contents inside. Steel cans, for example, can withstand temperatures up to 212°F (100°C) before they start to deform or burst. However, if the contents are under pressure—like evaporated milk or soup—the temperature at which they explode can be much lower.
The most common type of can used for food is the steel container with an enamel coating. These cans are designed to withstand temperatures up to 212°F (100°C) without deforming or bursting—but this is only true if they’re not overfilled or underfilled with their contents.
If the can is filled beyond its capacity, it may burst at a lower temperature due to excess pressure inside the container. Similarly, if there’s not enough liquid in the can, it may deform due to low pressure inside.
In addition to steel cans, some foods come in aluminum cans with a plastic lining. This type of container is generally safe up to 180°F (82°C). However, it’s important to note that aluminum cans are more prone to deformation than steel ones and may burst at lower temperatures if they’re overfilled or underfilled with their contents.
When it comes to canned foods like soups or evaporated milk that come in paperboard containers with a metal lining, these packages should never be heated above 140°F (60°C). They are designed for cold storage only and may explode if heated above this temperature due to the pressure buildup inside the package.
Bottom Line: The temperature at which canned food explodes depends on the type of can and its contents. Steel cans with an enamel coating are generally safe up to 212°F (100°C), aluminum cans with a plastic lining are safe up to 180°F (82°C), and paperboard containers with a metal lining should never be heated above 140°F (60°C). It’s important not to overfill or underfill any container as this could lead to bursting at lower temperatures.
Conclusion: Canned food is a convenient way of stocking up on pantry staples that have long shelf lives. However, when heating canned foods it’s important to keep an eye on their temperature as different types of containers have different limits before they start deforming or exploding due to pressure buildup inside them. Steel cans are typically safe up 212°F (100°C), aluminum cans up 180°F (82°C), while paperboard containers should never exceed 140°F (60 °C).