Generally manufacturers advise two years from time of manufacture. It is good practice to use them within twelve months of purchase to enjoy maximum flavour, appearance and nutrition. Always store canned foods in a cool, dry place. Australian canned foods must be permanently marked in such a manner as to identify the manufacturer and to trace the batch or time of manufacture. This information is usually displayed via embossing or inkjet on the can ends and might be encoded.
Some cans have a date of manufacture that is easily understood.
Otherwise you should contact the manufacture so that someone can tell you what the codes stamped or printed on that particular can mean. Most kitchen or pantry cupboards are suitable but pick a place that is as cool and dry and possible. Small amounts of rust on a can should not affect the contents but a badly rusted can should not be used. The common sense practice of testing by smell and sight after opening any packaged food product should be followed. The heat sterilisation of the contents of the can in the food canning process means that no chemical preservatives are needed or used.