Canned food can be a great way to stock up on supplies and have quick, easy meals on hand. But when it comes to storing canned food, there’s one place you should never put it – your hot garage.
High temperatures can cause the cans to swell and potentially explode, ruining the food inside and making a huge mess. Even if the cans don’t burst open, the heat can cause the food inside to spoil, leading to potential health risks. Canned food is best stored in a cool, dry area such as a pantry or kitchen cabinet.
The heat also affects the metal of canned goods, causing it to become brittle over time. This weakens the metal and makes it more likely to break open when jarred or bumped. This can be dangerous if pieces of metal go flying from an exploding can, or if you accidentally cut yourself while opening a weakened tin can.
It’s also important to store canned goods in an area away from direct sunlight or any kind of heat source. This helps keep their temperature consistent and prevents them from expanding too quickly due to sudden changes in temperature. If you buy canned goods in bulk, store them near other items that are already cooled so they won’t be exposed to sudden increases in temperature.
When shopping for canned goods, look for ones with a “use by” date that is at least one year away from when you purchase them. This will ensure that they are still safe and edible when you open them up months later. It’s also important that you rotate through your cans so that you don’t end up with expired goods in your pantry.
In summary, storing canned goods in a hot garage is not recommended as it can lead to spoiled or exploded food which may pose health risks as well as safety hazards due to weakened metal cans. To get the most out of your canned goods, store them in a cool and dry place away from direct sunlight or other heat sources such as stoves or furnaces.
Conclusion: Can You Store Canned Food in a Hot Garage? No – storing canned food in hot garages is not recommended due to potential health risks and safety hazards posed by spoiled or exploded food caused by high temperatures weakening their metal containers.