I'm thinking, and willing to risk that canned goods are good for much longer than their advertised shelf lives. I would risk using other sealed/preserved food sources like MRE's that have passed shelf life if they don't exhibit the common signs of spoilage, like swelled cans/packaging, obvious odor or rot/discoloration. I am not an expert, and only state what I would do!! Did anyone watch the recent History Channel program on "How Things are Made", and they showed the food cannind industry, and the background history of it? I remember that it was said that a near 200 year old can of veal was fed to labratory rats with no noted ill effect. It was also noted that canned goods seem to preserve more nutritional value than what has been recently believed.
"Remember the Alamo"!