SC - Bulgy tomato cans

[Anne-Marie Rousseau]

for the record, any item commercially canned, assuming it was done
properly, should last pretty much forever. The food may taste tinny or the
color go off, but its supposed to be sterile, and in an impregnable
container.

The cans are not supposed to permit anything in or out, and so if there's
fermentation going on (ie that's the fizzy/bubbly/burbly/gas buildup),
either the food was not sterile going in, or the can allowed something in. 

either way the canner is at fault--give 'em hell! ;)

- --Anne-Marie, who's only seen a bulgy can once and was fascinated. almost
bought it just to use as show and tell!

- ----------
> From: Diana Skaggs <upsxdls at okway.okstate.edu>
> To: sca-cooks at Ansteorra.ORG
> Subject: Re[2]: SC - Bulgy tomato cans 
> Date: Wednesday, September 02, 1998 10:13 AM
> 
> Moira said "However, that said, this thread I had 
> to post. <snip> ...take the cans back to the market 
> where you purchased them...take your receipt and 
> any numbers off the top or bottom of the can and 
> write the canner directly. 
> 
>      Leanna sez "This is a good idea.  I did not purchase the goods from
a local 
>      merchant.  I was given canned goods by various friends & family
during my 
>      recent medical crisis (broken leg).  I don't have a clue who
actually gave 
>      me the goods, but I'm sure no one was intentionally trying to poison
my 
>      family (although there are probably several who would not cry if it 
>      happened).  Some folks in my extended family do not rotate their
stock, or 
>      systematically check goods in the pantry for expiration dates.  The
cans in 
>      question were so old there were no expiration dates, although there
was a 
>      batch number stamped on top.  Rather than take a chance, 'when in
doubt, 
>      throw it out!' is my motto." 
> 
>
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