During the summer months, storage spaces like closets, pantries and shelves in the garage can get particularly hot. If you use these spaces to store canned food, take a moment to measure how hot the temperature is. When temperatures exceed 100 degrees Fahrenheit, the risk of spoilage jumps significantly for canned products. And when canned food products are exposed to high temperatures for a long period of time, not only is there a greater risk of spoilage, but the nutrient value decreases. This is also the case for canned foods in glass jars. Always store them in a cool, dark place and away from high heat.
ANDREWS MCMEEL SYNDICATION