In accordance with versions from the United States Department of Agriculture (USDA), it’s said that the storage life of the opened canned food dwindles quickly and similar to fresh food. The acidic level of canned foods have determined its timeline in the refrigerator. High-acid foods could be stored in refrigeration with five to seven days and safe to eat, such as pickles, fruit, juice, tomato products and sauerkraut, etc. By comparison, low-acid canned foods could be stored in refrigeration with three to four days and safe to eat, such as potatoes, fish, soups, corn, peas, meat, poultry, pasta, stew, beans, carrots, gravy and spinach. In other words, the way we store the opened canned foods can directly affect the taste.
Then how should we store the opened canned food? We all know that the most obvious advantage of can is it has its function to work and help to preserve the food contents inside the can for a long time. But only if its seal has been broken, air can seep into the high-acid foods (e.g., pickles, juice) and cling to the tin, iron and aluminum within the can, was also called metal leaching. Although this won't lead to the health problems and the contents inside the can is completely safe to eat, it just make eaters feels like the food has an "off" tinny flavor and make for less enjoyable leftovers. The preferred choices would be to store the opened canned food in sealable glass or plastic storage containers. Unless you're lack of resources in some special occasion, then you could cover the opened can with plastic wrap instead of the metal lid, which can help to reduce the metallic taste as well.
Post time: Jun-24-2022
