The OLDER PRESERVES you have eaten...

Pandora said:

Yesterday evening I opened a pot of "Fagioli all'uccelletto" ("Uccelletto
beans"😉 I have canned ( first cooked in tomatoes sauce with sage and then
stherilized) in september 2004. They were very good. Do you thinck is
dangerous for health?

At three years in the jar they were at their upper end for food safety.
Most of us home preservers here in the US generally discard after two
years in the jar. I have saved and eaten some things at three years. As
long as the lid wasn't rusty, there was no blackening of the product,
and no off gassing when the jar was opened you should be safe. HTH

George

"George Shirley" <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

Pandora said:

Yesterday evening I opened a pot of "Fagioli all'uccelletto" ("Uccelletto
beans"😉 I have canned ( first cooked in tomatoes sauce with sage and then
stherilized) in september 2004. They were very good. Do you thinck is
dangerous for health?

At three years in the jar they were at their upper end for food safety. Most
of us home preservers here in the US generally discard after two years in the
jar. I have saved and eaten some things at three years. As long as the lid
wasn't rusty, there was no blackening of the product, and no off gassing when
the jar was opened you should be safe. HTH

Depends on what you use.
Over here, we use glas jars with a glas lid and a rubber seal.
Plus a metal clamp to be on the safe side.
Fill dish to preserve in, pour a little pure alcohol on top and
light it.
Put lid on jar, clamp over lid and you're done.
Then store it in the cellar.
No rust, no off gassing after 4 years.

Cheers,

Michael Kuettner

George Shirley said:

Pandora said:

Yesterday evening I opened a pot of "Fagioli all'uccelletto"
("Uccelletto beans"😉 I have canned ( first cooked in tomatoes sauce
with sage and then stherilized) in september 2004. They were very
good. Do you thinck is dangerous for health?

At three years in the jar they were at their upper end for food
safety. Most of us home preservers here in the US generally discard
after two years in the jar. I have saved and eaten some things at
three years. As long as the lid wasn't rusty, there was no blackening
of the product, and no off gassing when the jar was opened you should
be safe. HTH

Pandora, you won't get a better assessment than that from George!

Pandora said:

Yesterday evening I opened a pot of "Fagioli all'uccelletto" ("Uccelletto
beans"😉 I have canned ( first cooked in tomatoes sauce with sage and then
stherilized) in september 2004. They were very good. Do you thinck is
dangerous for health?

If the pot was well-sealed and not moldy, I wouldn't worry about it.

I have told the story of selling my parents' house after they died in
1971 and finding jars of stewed rabbit in the cellar from WWII.

Now THAT'S old! (The jars went straight to the dump.)

;-)
gloria p

"George Shirley" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

Yesterday evening I opened a pot of "Fagioli all'uccelletto"
("Uccelletto beans"😉 I have canned ( first cooked in tomatoes sauce with
sage and then stherilized) in september 2004. They were very good. Do you
thinck is dangerous for health?

At three years in the jar they were at their upper end for food safety.

Oh! I Am happy to know this 🙂
Because I knew that you can eat canned food made in house within the1 year.

Quoted message said:

Most of us home preservers here in the US generally discard after two
years in the jar.

Very interesting! I didn't know that and I thank you !

I have saved and eaten some things at three years. As

Quoted message said:

long as the lid wasn't rusty, there was no blackening of the product, and
no off gassing when the jar was opened you should be safe. HTH

Oh no it was all ok. And I Am writing now to you, so you will bewlieve me 😄
Thank you George. You have written very interesting things and I thank you
very much !
Fondly
Pandora

Quoted message said:

George

"Michael Kuettner" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"George Shirley" <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

Pandora said:

Yesterday evening I opened a pot of "Fagioli all'uccelletto"
("Uccelletto beans"😉 I have canned ( first cooked in tomatoes sauce with
sage and then stherilized) in september 2004. They were very good. Do
you thinck is dangerous for health?

At three years in the jar they were at their upper end for food safety.
Most of us home preservers here in the US generally discard after two
years in the jar. I have saved and eaten some things at three years. As
long as the lid wasn't rusty, there was no blackening of the product, and
no off gassing when the jar was opened you should be safe. HTH

Depends on what you use.
Over here, we use glas jars with a glas lid and a rubber seal.
Plus a metal clamp to be on the safe side.

We used to use those type many years ago. But now we use Bormioli jars with
metallic lid: it's more simple.

Quoted message said:

Fill dish to preserve in, pour a little pure alcohol on top and
light it.

I used to put alcool only on jam to prevent mould.

Quoted message said:

Put lid on jar, clamp over lid and you're done.
Then store it in the cellar.
No rust, no off gassing after 4 years.

OHHHHHHHHHHHHH! You have eaten those after 4 years. OHHHHHHHHHHHHHHHHHHHHHH!
I Am very happy to hear that!

--
Kisses
Pandora

Quoted message said:

Cheers,

Michael Kuettner

"Pandora" schrieb

Quoted message said:

"Michael Kuettner" ha scritto

<snip>

Quoted message said:

Quoted message said:

Depends on what you use.
Over here, we use glas jars with a glas lid and a rubber seal.
Plus a metal clamp to be on the safe side.

We used to use those type many years ago. But now we use Bormioli jars with
metallic lid: it's more simple.

Yes, I use screw-on jars for things I expect to use in the next two years.

Quoted message said:

Quoted message said:

Fill dish to preserve in, pour a little pure alcohol on top and
light it.

I used to put alcool only on jam to prevent mould.

I also put alcohol inside the cook to preserve mold.
;-P

Quoted message said:

Quoted message said:

Put lid on jar, clamp over lid and you're done.
Then store it in the cellar.
No rust, no off gassing after 4 years.

OHHHHHHHHHHHHH! You have eaten those after 4 years. OHHHHHHHHHHHHHHHHHHHHHH! I
Am very happy to hear that!

I've noticed no
side-effectaaaaaaaaaaaaaarrrrrrrrrrrrrrrrrgggggggggggghhhhhhhhhhhhnnnnnnnnn
<NO CARRIER>

"Michael Kuettner" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" schrieb

Quoted message said:

Quoted message said:

Put lid on jar, clamp over lid and you're done.
Then store it in the cellar.
No rust, no off gassing after 4 years.

OHHHHHHHHHHHHH! You have eaten those after 4 years.
OHHHHHHHHHHHHHHHHHHHHHH! I Am very happy to hear that!

I've noticed no
side-effectaaaaaaaaaaaaaarrrrrrrrrrrrrrrrrgggggggggggghhhhhhhhhhhhnnnnnnnnn
<NO CARRIER>

For example 😄DDDDDDDDDDDDDDDDDDDD???????

--
Kisses
Pandora

"Pandora" <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

"Michael Kuettner" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" schrieb

Quoted message said:

> Put lid on jar, clamp over lid and you're done.
> Then store it in the cellar.
> No rust, no off gassing after 4 years.

OHHHHHHHHHHHHH! You have eaten those after 4 years. OHHHHHHHHHHHHHHHHHHHHHH!
I Am very happy to hear that!

I've noticed no
side-effectaaaaaaaaaaaaaarrrrrrrrrrrrrrrrrgggggggggggghhhhhhhhhhhhnnnnnnnnn
<NO CARRIER>

For example 😄DDDDDDDDDDDDDDDDDDDD???????

The rumours of my death are greatly exaggerated.

Cheers,

Michael "Livingstone" Kuettner

Michael Kuettner said:

"George Shirley" <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

Pandora said:

Yesterday evening I opened a pot of "Fagioli all'uccelletto" ("Uccelletto
beans"😉 I have canned ( first cooked in tomatoes sauce with sage and then
stherilized) in september 2004. They were very good. Do you thinck is
dangerous for health?

At three years in the jar they were at their upper end for food safety. Most
of us home preservers here in the US generally discard after two years in the
jar. I have saved and eaten some things at three years. As long as the lid
wasn't rusty, there was no blackening of the product, and no off gassing when
the jar was opened you should be safe. HTH

Depends on what you use.
Over here, we use glas jars with a glas lid and a rubber seal.
Plus a metal clamp to be on the safe side.
Fill dish to preserve in, pour a little pure alcohol on top and
light it.
Put lid on jar, clamp over lid and you're done.
Then store it in the cellar.
No rust, no off gassing after 4 years.

Cheers,

Michael Kuettner

We tend to process low acid foods in a pressure canner and high acid
foods in a boiling water bath. Still not sure I would to chance no food
poisoning or botulism using your method. Still, if you feel safe with it
who am I to tell you not to.

George

Puester said:

I have told the story of selling my parents' house after they died in
1971 and finding jars of stewed rabbit in the cellar from WWII.

Now THAT'S old! (The jars went straight to the dump.)

One of my favorite cartoons by Guindon is one
in which an old lady is shaking her finger at
a young woman, and the old lady is saying
"Old? You think you're old? I've got stuff
in my fridge older than you!".