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Old 11-18-2013, 05:48 PM   #11
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It was properly canned, it is WELL sealed. Some of you might do it and some might not.
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Old 11-19-2013, 07:33 AM   #12
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In reality you should be more concerned about eating packaged salad mix than home canned items. Really though, flavor degredation is the biggest concern. Most things that would make you sick are also bugs that produce CO2 when they grow and that would blow the lid off and/or you would see molding/rotting. The two year rule is probably not bad for this reason. Although acidic items such as canned tomato products can last a long time.
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Old 11-19-2013, 12:47 PM   #13
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If you can toss those items into a compost pile, or even into the woods, nature will recycled them completely, and they will do something good for the area where they are dumped, as in adding carbon to the soil at the very least. If you really think about the bilogy of this world, very little is actually wasted. It just seems wasted to us.

No plastics, on the other hand, create nothing but waste.

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Old 12-14-2013, 06:51 PM   #14
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Quote:
Originally Posted by Steve Kroll View Post
I strictly adhere to the two year rule myself.

Glass jars can always be reused. When in doubt, soaking with a little bleach will kill anything and remove smells. And you will be sterilizing them before you use them again anyway, so there's no harm.
Better than bleach is the product they sell for sterilising babies' bottles or the stuff sold for cleaning wine making equipment. Both are tasteless and safe for using on equipment meant for food use.
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Old 12-14-2013, 06:58 PM   #15
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Open it and taste it. It's safe to eat as long as the jar was properly sealed. Single food items tend to last a long time on the shelf. As I may have mentioned before, I'm still digging into my 2007 inventory and it all tastes just like it was canned yesterday.
Taste and smell are NOT infallible tests of the safe edible-ness of food so beware.

I'm curious to know why the pickles are considered more likely to be bad than the applesauce. I would have thought the vinegar would be a good preservative. I have eaten 12 year old apricot chutney (made by me so I knew it's provenance) and it was OK although the flavour was a little "flat" and I'm still here to tell the tale.
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Old 12-15-2013, 02:23 PM   #16
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If you're asking me Mad Cook, the pickles were discolored and the liquid had receded from the top. Can't tell you why others would suspect them more. The applesauce is still on the shelf and to be honest, if mcnerd would try it then I'll likely try it. He's the most careful canner I know.
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Old 12-15-2013, 03:42 PM   #17
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Someone said:

"Open it and taste it."

I don't think I'd try that. No, on second thought I KNOW I wouldn't try that. :)

Botulism does not give a bad odor or taste to food. That's the one that can kill you.
Others might 'just' make you sick. Sometimes horribly sick.

OP----If you accept PayPal I'm sure some of us would pitch in send you the money for new jars of pickles and applesauce. LOL
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Old 12-15-2013, 11:25 PM   #18
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Cave, I'm the OP. Pickles are long gone.

I DO accept PayPal! All donations welcome.
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Old 12-16-2013, 12:59 AM   #19
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I don't think the risk of botulism goes up after a year. So, if it was properly canned, that's not the concern.
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Old 12-16-2013, 10:58 AM   #20
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Cave, I'm the OP. Pickles are long gone.

I DO accept PayPal! All donations welcome.
Good. Now I can breathe easier.

Oh, and about that PayPal thing? Don't hold your breath!
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