..A few extras were a good thing to have when we lived at the coast. But now we're revamping a bit. Wanted to see how things worked with that first minimal effort attempt. All we did was chuck stuff inna dozen or so food grade buckets we bummed from the local Wal-Mart bakery along with other canned goods and drink mixes. Cheap, easy and quick. Mebbe not optimally effective, tho'. Some of the beans and rice in the original packaging got a lil funky. Nothin obvious but had "a smell". Chucked those out. Dunno what the difference was. Some were fine. All have been stored together in environments from climate controlled to detached garage to the room over the garage to finished basements. Thru all that we had one big can of sliced pears "expand". Made a fine reactive target.
..Learned to not try to store tomato products. Curious if that conflates to Ravioli and other not-really-Italian Italian type canned foods. Figgered we may as well break some of it out now that we're at our permanent place and see if any of it survived intact. Got a coupla cans on the counter from our first mess of emergency supplies. Tuna that went over in 2017 and some Campbell's "Beef with Country Vegetables" soup from 2014. Debating on how to cook'em. Hot inna pot seems "realistic". No biggie if they need to be trashed.
..Currently I'm workin on a container of grits that "went over" in 2014. They actually cook better than the new stock. Cooks fine/tastes fine. Cooked up some beans and lentils from stashed 1# bags (circa 2014). They did fine. Tasted fine. I didn't die or launch myself to the moon.
..So how far over are y'all comfy with? Do ya do anything special when cookin this stuff? I've got an RN on hand here to see me thru things like this if needed. That's handy. She's all about me thoroughly cookin the canned contents to ward off botulism in the event that it may be present.
..We've actually looked at the homedehydrators freeze driers. Expensive. And they don't get very good reviews. A fella could load up a serious stash of #10 cans for half the cost of one.
Seems like I'm ramblin. And I prolly am. Thoughts?
..Learned to not try to store tomato products. Curious if that conflates to Ravioli and other not-really-Italian Italian type canned foods. Figgered we may as well break some of it out now that we're at our permanent place and see if any of it survived intact. Got a coupla cans on the counter from our first mess of emergency supplies. Tuna that went over in 2017 and some Campbell's "Beef with Country Vegetables" soup from 2014. Debating on how to cook'em. Hot inna pot seems "realistic". No biggie if they need to be trashed.
..Currently I'm workin on a container of grits that "went over" in 2014. They actually cook better than the new stock. Cooks fine/tastes fine. Cooked up some beans and lentils from stashed 1# bags (circa 2014). They did fine. Tasted fine. I didn't die or launch myself to the moon.
..So how far over are y'all comfy with? Do ya do anything special when cookin this stuff? I've got an RN on hand here to see me thru things like this if needed. That's handy. She's all about me thoroughly cookin the canned contents to ward off botulism in the event that it may be present.
..We've actually looked at the home
Seems like I'm ramblin. And I prolly am. Thoughts?
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