We've found that, even stored cool and dark, "appetizing life" varied widely. Meat products seem to store nearly indefinitely... I used a canned "Tortiere de Viande" base... it's a French Canadian meat pie made of a mix of ground pork and ground beef, with onions and spices. You mix the cooked meats and onions, with fresh breadcrumbs, then out into a pie crust and bake.
I figured out I could can the "base", and then only had to grind up some fresh breadcrumbs and make a pie crust to finish the dish.
Anyway, I had a couple quarts from 2003. I opened one the other day, and it was still perfect... made a great supper.
But things like green or yellow beans start tasting "flat" or a bit stale after 5 years. We try to keep them down to 3 years or less in the rotation. In fact, we had so many canned in 2020 and '21, I only grew one row of beans this year. We used them fresh, but they're all ripening for seed saving in a few weeks. I feel better having several pounds of fresh seeds for both varieties going forward.
And if you try to can "low sugar" products... plan on using them within a year. Low sugar jams and jellies lose color, flavor and texture very quickly. Sugar is a preservative, and it functions as such in canning. Peaches or pears canned in heavy syrup keep much better and longer than those canned in light syrup or fruit juice.
Obviously, if you're actually hungry (something few people experience these days), "flat" tasting beans will be more than welcome. This is also an area where your stored spices and fresh herbs can be used to improve "tired" foods.
BTW, We recently used the last cans of fruit cocktail in heavy syrup, purchased from Aldi in 2014. These were in the pop top cans, and i bought them in part to see whether theyd hold up. They lasted as well as regular sealed cans, so while I still don't like the idea, I'm no longer leery of storing food in those cans if it's all we can get.
Summerthyme