Posted on 05/20/2010 2:01:14 AM PDT by djf
Modern canned foods you need to be wary of BPA. Generally the result of acidic interaction and leeching from the lining of the can. Older canned tomatoes, chuck em.
If we ever get in to survival mode, tell ya what.
I’ll eat my canned tomatoes.
You can watch.
Just saying. Thought it relevant. Some people recycle their canned goods in a continuous stock mode.
Bump!
No, you’re right, I shoulda added a ;-)
But there have been alot of discussions lately about survivalism and stockpiling and people getting worried about shelf life of stuff.
So I thought people would be interested.
I admit I never et no 100 year old peaches.
But I saw a dame in Portland, Or. once who had them...
Hundred-year-old oysters ?
Thank you for posting, interesting article. When we moved into our house 2 years ago there were rows and rows of canned food in the basement. Most of the dates I found on them were the late 70s early 80s. My son took some to his ag ed class and they said that they still tasted good (if I recall correctly it was peaches and green beans). This from my son that wont drink the milk the day before the sell by date. There was also meat that had been canned that had lost all the liquid in the jar, ewww.
Although the food had lost its fresh smell and appearance, the NFPA chemists detected no microbial growth...
The dietitians say to serve her "all the wrong food." They mean prepared, prepacked, canned, individual portion sort of stuff.
Thus, she gets precisely the sort of diet that I would never normally serve my kids. Stuff like canned ravioli, etc.
I’ve eaten dill pickles from canning jars that were canned AT LEAST ten years before I tried them.
They were totally fine.
I generally try to rotate my stored goods but once in a while you slip up and I opened a can of spagetti sauce that was about 5 years past the expiration.
Except for it looked as though a small amount of the water had somehow evaporated out (it was about a 1/4 inch from the top), it was totally fine and had no off-odor or color or texture ate all. It was spagetti sauce. Of course, it is by nature a high acid food.
i grew up on canned ravioli -
in college - we’d buy a no 10 can - toss it in the fridge and thats what we’d eat for the week - spending the rest of our money on whisky
im a cook by trade now - but there is still a comfort aspect to that stuff despite how nasty it is
best wishes and prayers for you and yours
Raw garlic if she can stand it.
Some stuff is actually improved by canning. Canned corn has to be everyone's favorite.
Then there's the transformational effect of canning. Canned peas barely resemble fresh ones. But boy, they hit the spot.
For that matter I've been very pleased with canned beer over the years.
We're still eating piccalilli put up my Mrs. C. 5 years ago.
My mom passed away in 2001, but her jalapeno pepper jelly lives on.
I will link to it tomorrow morning on the Weekly Gardening thread.
There are a lot of FReepers growing and canning their own foods and they will find this thread interesting.
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