Age alone does not indicate whether the product is safe to eat. Poorly
canned items can be dangerous
after a couple of months, whereas well prepared can last many years in
jars without becoming
dangerous, BUT it looses it's nutritional value! (as well as texture, taste,
etc.)
Rule of thumb I was taught as Maximum for storage is:
jellies= 5 to 7 years
Fruits in syrup- 5-7 years
fruits in water- 3-5 years
low acid vegetables- 3 to 5 years
High acid vegetables- 2-4 years(more chance of rust to lids)
meats without bone- 3-5 years
meats with bones- 2 to 3 years
The biggest problem is, that stored longer than the above times, the food
will loose such a large
percentage of it's nutritional value that eating it becomes a futile thing.
It is quite possible for the canned food to remain safe for much longer
than this, much depends upon
the humidity (rust on lids), if the product is stored in darkness or light
or mix (dark lasts longest