I am a novice cook looking to understand how ingredients and food store as part of my learning experience. I just moved into a new apartment at the start of 2012. As spring and summer came without A/C I soon learned that I would not be in the kitchen at all during the warm months. It was typically around 80 to 90 and 95 on the warmest days in my kitchen (I'm in an upstairs apartment). I do live in Wisconsin so my kitchen varied between 50% and 60% relative humidity on average. My pantry of course was the same temperature humidity. My question is, how do pantry items hold up to that? I have canned beans for example, an unopened jar of sun dried tomatoes, and tuna. Are these products affected? What about my spices and extra virgin olive oil? I'm worried they would have gone bad from being in such heat for so long. Am I being paranoid? I ordered some type 00 flour and cans of authentic San Marzano tomatoes online around May of this year. Some of the cans were slightly dented. What are the chances the tomatoes are bad? The flour came in a big plastic sack and I transferred them to clear plastic tubs with lids when I got it and stored them in the pantry. How can I tell if the flour is bad? I just worry that the heat destroyed some of this food. Any tips on storage or something else I can be doing? Thanks for the understanding and consideration. I look forward to information anyone can provide.