To all of the good information already given, I will add just a couple notes. As others have mentioned, the date on the seed envelope is not an expiration or "use by" date. However, neither should commercial seed be assumed to be fresh seed from the previous year. As long as the company's seed continues to meet the minimum standard for germination, they will continue to sell it... so the storage life listed in Booberry's link may not apply to commercial seed. Home-saved seed, if properly dried & stored in a cool, dark location, can easily exceed the shelf life given in the CSU bulletin. Frozen seed can last even longer... but control of proper seed moisture is more critical. Also, if you know you will not be planting all of your seed, it is best not to take it all into the garden with you. Exposure to humidity (paper envelopes placed on the ground) or excessive heat (left in direct sunlight) can shorten the life of the seed very quickly. If you must bring all of your seed to the garden, I recommend that you use a small portable cooler to protect the seed, and remove what you need just prior to planting. Use no ice, though... even if the seed had been stored refrigerated, it should be allowed to reach room temperature prior to planting. If you intend to save short-lived seed (such as onions) for next year, frozen storage in heat-sealed foil packs is the preferred method. Side note: if you use inoculant for your beans & peas, keep it in a cooler also. It is extremely sensitive to heat & sunlight.

We may be way over cautious but I'd rather err on the side of caution especially with children. Your local County Extension Service can give you FDA guidelines for food safety. Travel became an issue for me. Years ago while in Madrid I was violently sick to my stomach the first few nights after dinner. Our host practiced, as many Europeans, not refrigerating items which are commonly refrigerated here in the U.S. For the remainder of the trip I ate only saltine crackers and gingerale, I was already drinking bottled water only as was DD. My dear friend made a lovely fritata (eggs, potatoes, onions, etc.) which she served hot upon our arrival. It then sat on the counter unrefrigerated for the next few days while they snacked on it. When we returned home I visited my MD. He told me that I became ill due to bacteria introduced that my body was not equipped to handle. I am not at all immune compromised Our hosts have always lived this way so their bodies treat that bacteria differently. I found the refrigeration issue to be the same in France, Germany, Norway, Sweeden, Iceland. They just don't refrigerate commonly refrigerated food items as we do here in the States. Have been to many underdeveloped countries and DH has never had a problem? He is of the "when in Rome" mindset. I've seen him drink from the tap in places that just scream "you're gonna have an issue". He must have some superhuman immune system. Me, I drink only bottled water/drinks and always travel with a stash of pre-packaged foods items, as I want to be able to enjoy the entire trip wherever the destination. Over the years, I've discovered that four star doesn't mean the same thing once you leave the States. In fact, four star in some odd out of the way places means 1/2 a star by U.S. standards. As for meds, I was under the impression (with the exception of vitamins) that at most they can lose their effectiveness, not make you sick. Thanks for linking the article terriks.

The canned goods would not bother me if stored in my pantry. If they were in a hot garage all summer, i would get a fresh one. If cans get hit by hot temps or freezing temps, it might be ok but it changes the taste, so that would be a doubt. 'Best by' dates are used for shelf stocking stores and a date a manufacturer decides when it still maintains a consistently good flavor. I've noticed canned goods in some small specialty stores with dates near 10yrs old. A bottle of seltzer 2005. Not dangerous, just not good and 'fresh'. Unopened bottles and cans are fine after the dates, especially 2013. More a personal choice. If for a holiday meal, fresh is a better choice. Or my choice anyway. Buttermilk, dairy, eggs...i don't use past the 'use by' dates usually, but have consumed a week or two late, by accident, and was fine, tasted fine. (out of town, didn't notice). If stored in a good cold fridge, things do last longer. If a teen tends to leave it open, and it is stuffed without much cool air circulation, you might not make it to the use-by date. Dairy is tested by the producers so you are getting a decent suggested date. Cans could last safe for consumption for years. I use some of the sites like Grainlady posted when in doubt.

Grainlady, Thank you for the helpful post (as always!) Jessy, I will always see you sitting in front of your flame decorated washer, watching the laundry go 'round! Katie, I added orange zest to my fudge; I picked a large orange so there would be plenty. (My motto is always to use real food.) It was an instant hit, as I suspect it would be. I offered to share the recipe, and the recipient didn't want it, thinking it was far more complicated than it really is. Since I didn't add the pecans, when I told her it was 3 ingredients, she changed her mind. Here's the recipe for those of you who asked. For those of you who try it, please let me know if you liked it! CHOCOLATE ORANGE FUDGE 2-1/2 cups semi-sweet chocolate chips 1 can sweetened condensed milk (14 ounce) 1/2 cup chopped pecans (optional) 2 teaspoons orange zest Line an 8x8x2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside. Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel. Spread in prepared dish and chill until firm. Carefully remove fudge from pan using the edges of the foil or waxed paper. Cut into squares. Store covered in refrigerator.