Botulinum toxin cannot be seen, smelled, or tasted, so the wisest course is to discard any food that seems spoiled; avoid eating food from dented, rusty, or bulging cans; avoid refreezing meats once they have been thawed; and avoid buying broken containers of food or eating food that has been stored at room temperature or above for more than a few hours. People who like to can food at home must be diligent about using sterile equipment and following U.S. Department of Agriculture canning guidelines.
I got this from a site about botulism. This is something you can't be sure of. However, as long as the can looked good...and only expired in February...for myself I wouldn't be scared of it.