Canned food from 2010

Most canned goods have a lot of salt.

Many folks don't know that salt is a preservative.

Just clarified butter. Melt the butter, remove the milk solids. Made it in a restaurant I worked in while at University. Have never canned it, but a simple water bath would probably do it, although pressure canning would be safest.

Seed sprouts also have a lot of Vitamins, especially C. I have wheat berries and beans I have to keep rotated because you can't use O2 absorbers. It kills the seed germ needed to sprout.

Most all canned food will last year's longer than the expiration date. Fruits and tomatoes with higher acid will not through.

Fookin spam curled up at the edge in Brixton. Bromide in the fookin taye on manoveraz.

Aye, fook all that shyte...............

I promise not to post on the other thread........

Just pin the fookin thing.........

The key is to examine the can itself.

Is there and boating? Bowing? Rust? Any misshape of the can signify the contents are bad.

If not, the food is fine.... it maybe a little unappetizing in color and/or texture... and some of the nutrients may be lost... but it's eatable.

Last Edited by Mike Ehrmantraut on 10/24/2017 01:14 PM

I'm still eating Spam from 2012. Fucking Mayans!



.

Shouldn’t have fallen for a .... change to a new calendar. Lol
I know many got into prepping because of it but reality is they should ALWAYS keep a year supply of food on hand for each person in household.

You can buy and eat a can of food processed yesterday that looks and smells fine and still get botulism.

Gas in no indication of the presence of absence of botulism spores.

Not to mention the toxin they produce which is what actually kills you.

That's why you don't refreeze meat. The process of freezing causes the bacteria to survive by making spores. These are hardened and don't grow. They are dormant. They don't produce gas.

The key to keeping seeds and beans viable very long term without freezing them is to make sure they are dry enough, (8% moisture content), before packing and then insuring that they will stay that way once packed.
Once proper packing is accomplished you're good to go. The only problem I've had is that they take a little longer to sprout than when they are sprouted fresh as it takes them longer to absorb the soaking water. I use both O2 absorbers and silica gel packs in my long term storage buckets.

I recently opened and ate half dozen home canned salmon in mini mason jars from a relative.

DATED 2000.

17 years and it was as delicious as it ever could have been.

When you eat contaminated undercooked or badly processed food the acid in your stomach causes the spores to hatch in your intestines and the toxin kills you.

When they make bioweapons using botulism they use the spores.

Canned goods hold up really good

Canned tomatos seem to be hit or miss after 5 or 6 years.
(lots of acidity in tomatos)
Always inspect can for bulging and corrosion inside

Now, now, no need to get all excited. We humans probably have more nasty germs in our mouths than the dog does, believe it or not. A dog's saliva kills germs better than ours ever did too. You may not like it if a dog comes over and gives you a wet kiss, considering some of their habits, but you really would have more to be afraid of if a strange human came over and did the same to you.



This is definitely a conversation starter on this thread! Food banks all over this country are notorious for that. The volunteers working in those - I don't know about the UK now, where your article is from - usually pick the freshest and best items for themselves before the people coming to get the stuff ever see it. I've heard the same story every place there's been discussion about food banks, food boxes or 'discount groceries' either, especially from honest volunteers who see it going on and are powerless to stop it.

There's a 'food fair' in my area, mostly seniors, where you donate some money and go get extra food, but it's from the same donated supply as the food bank, where you have to be 'low income' to get it free, and you still have to be careful. I've seen cans of cream-of-chicken soup that aren't even out of date but when you open them, there's just a hard brown ball in the bottom of the can. Ick! I don't know why that happens, by the way.

It's not just the 'best by' dates you have to worry about with donated food. You don't know anything about how it's been stored. If you live in an area with extreme temperature differentials even just from day to night, as is common in the West, I'd think you'd have to cut your expected storage times in half.

I opened a can of salmon a neighbor gave me that he'd had in his cupboard over 4 years and it wasn't out of the 'use before' date. No dents, bulges or creases. As soon as my can opener broke the seal, bubbling (gaseous) juice spit out all over the room. It took me hours looking for every drop of suspected botulism to clean it up. His cupboard was his kitchen pantry, in the dark, but we live at high altitude and it drops 40 to 50 degrees when the sun sets.

Last Edited by Country Meowsic on 10/24/2017 02:39 PM

LOL

She's only good for one can though, this poses another problem

I'm old enough to remember when canned food did not have expiration dates. We were taught not to eat it if the can was bulging, leaking, rusted, or badly dented.

We also heated up canned food to boiling on the stovetop. My theory is that they started adding the dates after everyone began using microwave ovens. Microwaving does not heat the food evenly or all the way through like stovetop cooking does.

If you take a closer look at your cans, you'll see that some dates are not even expiration dates; they're "Best by" dates. They've even started adding dates to beer, which is ridiculous.

My hubby and I have a running joke. We say we'll survive the apocalypse by eating all the perfectly good canned food that the Millennials throw away because they think it's expired.

You are absolutely right! My mother used to tell me about those old mountain men of the pioneer days always carrying a well-protected pack of salted bear fat and sugar to keep up their energy and avoid freezing to death, so we have sugar too, as one of the things we're going to crave, and better get some of if we know what's good for us. Salt will keep fat from going off and save you from death by dehydration.

People stuck out in the woods trying to hunt game and getting nothing but rabbits quickly become ill and lethargic. The reason: the meat is too lean! Not enough fat there to keep you going or keep you warm. You use up your precious body heat breaking down lean meat.

For the vegetarians - I'm one too so I mean no snarkiness - in dire need, especially in cold weather, do not look down on a nice hunk of lard. Guess what I crave when I'm freezing my butt off in the mountains in winter: bacon and bacon fat! You too, can use a can of Spam in your preps. By all means, keep cans of nut butter or jars of it in the dark and where they won't freeze and break but, nuts are going to go off faster than that Spam will.

A good vegetarian version of pemmican might be berries and nuts in coconut oil. Use cinnamon and sage liberally for seasoning in the cold: both will stimulate your circulation and keep you warm. Black pepper is another must-have.

It sounds like you're describing "rabbit starvation", a form of protein poisoning that occurs when you eat meat that's very lean without adding grease or a side dish that contains fat or carbs.

People used to be found dead in the winter with their bellies stuffed full of rabbit meat.

What about hard liquor vodka rum I know beer won't last long

My dad and I once opened a sealed pack of hotdogs that had been in an unplugged fridge in his garage for 5 years. The packaging had actually faded and you could not read the label on it. When we open it they still looked and smelled fresh. Neither one of us were drunk enough to take a bite but the dogs really liked them.

As long as it's not bulging, rusty, or broken (leaky), it's fine.

They don't even need to kill us. Just churn out spooky stories and we will give ourselves botulism. Eventually.

It will last indefinitely! All hard liquor will. Also is good for medical used and bartering.

That is why vanilla extract will last forever. It is made with vodka. Stick 5-8 vanilla beans in a large bottle of vodka, shake every other day and keep in the dark. That bottle will last forever for a fraction of the price you pain in the store for a tiny 2 ounce bottle.

Last Edited by WhiteAngel on 10/24/2017 05:21 PM

I remember back in the 90's when they first started putting expiration dates on beer, and we all laughed.