So, why does canned corn last so long in the first place? It all comes down to the science behind canning. When corn is canned, it's heated to a super high temperature, which kills off any bacteria that might be lurking.
Then, the can is sealed, creating a vacuum that prevents any new bacteria from getting in. It's like a little fortress of corn! And as long as the can remains sealed, the corn stays good to go.
But, let's not forget about the conditions in which the can is stored. If it's exposed to heat, light, or moisture, the corn can start to degrade faster.
