As many times as we've had the "how long do canned foods last" discussion and still nobody could give an answer?
Hormel, Del Monte, and a few other canneries as well as the USDA or FDA (forgot which) and Agricultural Extension Agency have all said the same thing. Low acid canned foods are safe to eat as long as the can remains safely sealed. That's essentially indefinitely.
This only make sense when you think about it. The food inside is sterile because of the high heat canning process. So it can't "rot" or "spoil" unless new bacteria can get in.
The texture of some foods will change over time, but the change is fairly slow. I've eaten cans of beef stew and chili that were many years past the "best by" date on the can and they were identical to new.
Nutrition can fade over time too, but that's a very slow process. Lab tests done on 40 year old canned foods showed a surprising level of vitamins and such. In fact, the 40 year old corn was hardly distinguishable from new.
The date on the can is NOT an "expiration" date. It's a "best by" date. That's how long the cannery guarantees the food to be identical to new. After they they stop guaranteeing it to limit their own liability, since they can't control how those cans are stored or handled.
The exceptions are acidic foods. These can corrode the can from within and cause microscopic pinholes from which bacteria can enter. The other exception, for reasons I don't quite understand yet, are dairy foods such as condensed or evaporated milk. They change drastically in taste and texture and turn absolutely disgusting after a few years. They're probably still totally safe to consume, but yuck! Who would want to.