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  2. This Is How Long Your Canned Goods Actually Last - AOL

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    A pantry full of canned goods will come in handy when you're whipping up a quick meal. But it's safe to say that many cans probably linger a little too long in your cupboard. Maybe you're making ...

  3. Your Canned Food May Actually Be Good for Longer Than Its ...

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  4. The 27 best recipes for using canned tomatoes - AOL

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    Yields 8-10 servings. Ingredients: 2 pounds potato (about 2 potatoes), peeled, medium dice. 2 pounds butternut squash (1 large), medium dice. 2 pounds cauliflower (1 large head), florets

  5. Tomato sauce - Wikipedia

    en.wikipedia.org/wiki/Tomato_sauce

    The use of tomato sauce with pasta appeared for the first time in 1790 in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi. [6] The first written recipe for canned tomatoes comes from Vaucluse, in southern France, it appears in a document written by an individual in 1795. [7]

  6. Expiration date - Wikipedia

    en.wikipedia.org/wiki/Expiration_date

    A tag sealing a bag of hot dog buns displays a best before date of February 29.. Best before or best by dates appear on a wide range of frozen, dried, tinned and other foods. . These dates are advisory and refer to the quality of the product, in contrast with use by dates, which may indicate that the product may no longer be safe to consume after the specified dat

  7. SpaghettiOs - Wikipedia

    en.wikipedia.org/wiki/SpaghettiOs

    Canned spaghetti—short lengths in tomato sauce—was available long before rings were introduced. [5] Ring-shaped canned pasta was introduced in 1965 by the Campbell Soup Company under the Franco-American brand, by marketing manager Donald Goerke, nicknamed "the Daddy-O of SpaghettiOs", [6] as a pasta dish that could be eaten without mess.

  8. Canned tomatoes are for more than homemade pasta sauce ... - AOL

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  9. Spatini sauce mix - Wikipedia

    en.wikipedia.org/wiki/Spatini_sauce_mix

    Spatini sauce mix is a dry, packaged seasoning mix produced by Lawry's. [1] Originally developed in 1952 to be added to other ingredients (such as crushed tomatoes or tomato puree, and ground meat) to make an Italian-style "spaghetti sauce", it is also used variously to make a dip, in meatloaf, to season meatballs, and more.