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Storing food in opened cans
How safe would it be to leave food in opened cans?
I can remember in past days that doing so would cause lead poisoning. I am not sure what they line the cans with now, but I am sure it does not contain lead. How safe would it be to open a can of beans and eat half and put the other half covered in the fridge? Leave it for a day? Leave it for a week? I don't like to wash dishes.  |
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I don't like a "tinny" taste. So I transfer food to a container and
label it with the date. If you stick a can in there, you run the risk of forgetting when you opened it. You can't seal or close it properly either. So the food inside may get dried up...or the liquid may absorb any "RO" (refrigerator odor) you may have. As someone who cleans her Mom's fridge constantly of these pests, I say it's not safe on many levels. If you pour the leftover food into a dish you can use to heat and eat from, you're not washing any extra dishes. You can chuck a Ziplock Container. |
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Sheldon wrote:
> wrote: >> >>Perfectly safe. If the can itself is covered the food will remain >>fresh as long as it would in a storage container. I've stuck >>half-full >>cans in the fridge (much to my spouse's horror)covered with a plastic >>baggie. No problem. >> >>Mac > > > Highly unsafe practice... leftover tinned food must be removed to a > non-metalic container. > > http://www.nfpa-food.org/content/consumers/faqs.asp > No it's not unsafe. The cans are coated on the inside with lacquer. Some cans (like the ones used for corn) are coated with enamel. If the lacquer gets scratched, the food may discolor at the site of the scratch and absorb a little iron -- which is good for you. If it were unsafe, it would have been unsafe to put the food in the can in the first place. Don't believe everything you read on the Internet. Bob |
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zxcvbob wrote:
Don't believe everything you read on the Internet. Especially when it is published by the National Food Processors Association. I can't imagine how they think they have the credentials to publish such ridiculous guidelines... > > Bob |
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Pretty useful info. Thanks
I wish every can had a LARGE expration date. |
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"George" > wrote in message ... > zxcvbob wrote: > > > Don't believe everything you read on the Internet. > > > Especially when it is published by the National Food Processors > Association. I can't imagine how they think they have the credentials to > publish such ridiculous guidelines... > They have a bunch of candy-assed lawyers that would have you do anything to eliminate the can once opened. You keep something in the opened can for six weeks and it gets all moldy and you eat it anyway. they get sued. Eliminate the can, eliminate the potential lawsuit. How many products also say "refrigerate after opening" but don't really have to be refrigerated? Ketchup is a perfect example. Don't believe everything you read if a lawyer was involved. -- Ed http://pages.cthome.net/edhome/ |
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"Edwin Pawlowski" > wrote in message
om... > > "George" > wrote in message > ... >> zxcvbob wrote: >> >> >> Don't believe everything you read on the Internet. >> >> >> Especially when it is published by the National Food Processors >> Association. I can't imagine how they think they have the credentials to >> publish such ridiculous guidelines... >> > > They have a bunch of candy-assed lawyers that would have you do anything > to eliminate the can once opened. You keep something in the opened can > for six weeks and it gets all moldy and you eat it anyway. they get sued. > Eliminate the can, eliminate the potential lawsuit. > > How many products also say "refrigerate after opening" but don't really > have to be refrigerated? Ketchup is a perfect example. Get ready Ed! I made a similar comment a short while back about this and it sent half the regulars on here chasing after their ketchup bottles and they were quick to point out my little error. > > Don't believe everything you read if a lawyer was involved. No argument there! > -- > Ed > http://pages.cthome.net/edhome/ Bret ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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I've kept opened 5 pound cans of refried beans for two weeks in the
fridge with a baggie over the top, no problems. wrote: > wrote: > >>How safe would it be to leave food in opened cans? >> >>I can remember in past days that doing so would cause lead poisoning. >>I am not sure what they line the cans with now, but I am sure it does >>not contain lead. >> >>How safe would it be to open a can of beans and eat half and put the >>other half covered in the fridge? Leave it for a day? Leave it for > > a > >>week? > > > Perfectly safe. If the can itself is covered the food will remain > fresh as long as it would in a storage container. I've stuck half-full > cans in the fridge (much to my spouse's horror)covered with a plastic > baggie. No problem. > > Mac > |
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king kong farts wrote: > I've kept opened 5 pound cans of refried beans for two weeks in the > fridge with a baggie over the top, no problems. Anyone who eats 5 pounds of refried beans has much larger problems. |
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Sheldon wrote:
> wrote: > wrote: >> >>>How safe would it be to leave food in opened cans? >>> >>>I can remember in past days that doing so would cause lead poisoning. >>>I am not sure what they line the cans with now, but I am sure it does >>>not contain lead. >>> >>>How safe would it be to open a can of beans and eat half and put the >>>other half covered in the fridge? Leave it for a day? Leave it for >>a week? >> >>Perfectly safe. If the can itself is covered the food will remain >>fresh as long as it would in a storage container. I've stuck half-full >>cans in the fridge (much to my spouse's horror)covered with a plastic >>baggie. No problem. >> >>Mac > > Highly unsafe practice... leftover tinned food must be removed to a > non-metalic container. > > http://www.nfpa-food.org/content/consumers/faqs.asp Or else you get "Open can poisoning" because the can suddenly transforms into Kryptonite and makes you weak and you fall down, sobbing, next to Clark Kent (who you didn't know was Superman because he combed his hair differently and put on those eyeglasses). Oh, wait. I forgot. That doesn't happen anymore. Now what happens is that the can gradually shrinks because of the humidity levels in the fridge and squeezes the food in it into little bullets of Former-Food that are only useful as anti-tank slugs, but with protein, fats and carbs... Cans are designed to hold food. Modern packaging practices have removed the things in the containers that could potentially be harmful. Corporate lawyers have changed the laws of physics and biochemistry just by saying it's not safe, just like blowhole Sheldon whose last original thought was to fingerpaint with that stuff he found in his diaper. Amazing power over the physical universe, they all have... Pastorio |
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Edwin Pawlowski wrote:
> > They have a bunch of candy-assed lawyers that would have you do anything to > eliminate the can once opened. You keep something in the opened can for six > weeks and it gets all moldy and you eat it anyway. they get sued. > Eliminate the can, eliminate the potential lawsuit. > > How many products also say "refrigerate after opening" but don't really have > to be refrigerated? Ketchup is a perfect example. > > Don't believe everything you read if a lawyer was involved. I don't disagree with you about lawyers. But can or not the lawyers will jump in. "Ladies and gentlemen of the jury, my client became seriously ill after eating food canned by the defendant. The defendants council will try to tell you they are not responsible because my client transferred the contents of the can to his own container. But you must find that the defendant is liable because they did not provide a specific warning about mould growth..." |
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George wrote:
> wrote: > >> >> Perfectly safe. If the can itself is covered the food will remain >> fresh as long as it would in a storage container. I've stuck half-full >> cans in the fridge (much to my spouse's horror)covered with a plastic >> baggie. No problem. >> >> Mac >> > > This is equivalent to saying "I drove 60 MPH on an icy road today and > did not have an accident". Just because you didn't have an accident > doesn't mean it is safe to do that and it doesn't mean you will get the > same result the next time. Then maybe you'd care to explain what the obvious risk of using an opened can for storing food in the refrigerator is? (Hint: I've already explained in an earlier post why it's not risky. You might want to refer to that.) Best regards, Bob |
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Bob (this one) wrote:
> just like blowhole Sheldon whose last original thought was to > fingerpaint with that stuff he found in his diaper. Amazing power > over the physical universe, they all have... > Actually, Sheldon's last original thought was to use the word "pecksniff" (borrowed from Dickens) to describe a certain type of obnoxoius asshole that wanders in here occasionally. The word wasn't original, but I believe the application was. It's a good word; a classic literary reference that sounds vaguely obscene. I think it's Sheldon's most valuable contribution to the group. He should have quit while he was ahead. Best regards, Bob |
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zxcvbob wrote:
[snip preceding] > Then maybe you'd care to explain what the obvious risk of using an > opened can for storing food in the refrigerator is? (Hint: I've > already explained in an earlier post why it's not risky. You might > want to refer to that.) > Well, let's just think about it for a minute instead of citing anecdotal experience or industry lawyers. The ideal refrigerator storage container will be of material that won't react with the food, will be airtight, and will minimize the volume of air inside the container, right? The first is no problem for cans because they don't use the wrong material (any more) to begin with. The second depends on how you cover the can--paper, baggie, plastic, foil--and how tightly you seal it. In most cases, a real storage container will win this competition. The third factor depends on how much is left in the can versus how well-sized to the contents is the separate container. I'd guess the can loses this comparison more often than it wins. So, storing unused food in its can probably is a little bit inferior to using a separate container, if the time period is long enough. That's usually quite a few days for most foods. The can has one big advantage: when the food does go bad you can just throw the whole thing away. You don't have to deal with scraping out yucky stuff and then thoroughly washing the container. None of this matters to the anal personality type whose refrigerator is tidy and organized with everything in its proper container and every container in its proper place. I used to know one of those, but thankfully she left my life. -aem |
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aem wrote: > zxcvbob wrote: > [snip preceding] > > Then maybe you'd care to explain what the obvious risk of using an > > opened can for storing food in the refrigerator is? (Hint: I've > > already explained in an earlier post why it's not risky. You might > > want to refer to that.) > > > Well, let's just think about it for a minute instead of citing > anecdotal experience or industry lawyers. The ideal refrigerator > storage container will be of material that won't react with the food, > will be airtight, and will minimize the volume of air inside the > container, right? The first is no problem for cans because they don't > use the wrong material (any more) to begin with. The second depends on > how you cover the can--paper, baggie, plastic, foil--and how tightly > you seal it. In most cases, a real storage container will win this > competition. The third factor depends on how much is left in the can > versus how well-sized to the contents is the separate container. I'd > guess the can loses this comparison more often than it wins. So, > storing unused food in its can probably is a little bit inferior to > using a separate container, if the time period is long enough. That's > usually quite a few days for most foods. > > The can has one big advantage: when the food does go bad you can just > throw the whole thing away. You don't have to deal with scraping out > yucky stuff and then thoroughly washing the container. > > None of this matters to the anal personality type whose refrigerator is > tidy and organized with everything in its proper container and every > container in its proper place. I used to know one of those, but > thankfully she left my life. > > -aem Why yoose imbeciles can't figure out why NOT to store leftovers in cans is utterly amazing. Slews of reputable citations can be found, and from all corners of the world, not just the US... here's another" http://tinyurl.com/6cfn3 http://www.betterhealth.vic.gov.au/b...y_storage?Open Sheldon |
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Sheldon wrote:
>[snip] > Why yoose imbeciles can't figure out why NOT to store leftovers in > cans is utterly amazing. > > Slews of reputable citations can be found, and from all corners of > the world, not just the US... here's another" > > http://tinyurl.com/6cfn3 Maybe because the reputable citations simply say 'don't do it' without saying anything about _why_ moving the food to another container is better. It's not the temperature, it's not covering any container airtight, what is it? This cite is another government agency which will naturally err on the side of caution. If they actually know something that's wrong with using original cans, they don't say so. Is it just canned goods? I opened a jar of pickle relish the other day to mix some with mayo, etc. for a kind of tartar sauce. Put the jar back in the 'fridge. Should I have transferred the relish to a storage container? What makes glass better than cans? What about the leftover sour cream? What makes coated paper better than cans? -aem |
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"aem" > wrote in message
ups.com... > Sheldon wrote: >>[snip] >> Why yoose imbeciles can't figure out why NOT to store leftovers in >> cans is utterly amazing. >> >> Slews of reputable citations can be found, and from all corners of >> the world, not just the US... here's another" >> >> http://tinyurl.com/6cfn3 > > Maybe because the reputable citations simply say 'don't do it' without > saying anything about _why_ moving the food to another container is > better. It's not the temperature, it's not covering any container > airtight, what is it? This cite is another government agency which > will naturally err on the side of caution. If they actually know > something that's wrong with using original cans, they don't say so. > > Is it just canned goods? I opened a jar of pickle relish the other day > to mix some with mayo, etc. for a kind of tartar sauce. Put the jar > back in the 'fridge. Should I have transferred the relish to a storage > container? What makes glass better than cans? What about the leftover > sour cream? What makes coated paper better than cans? > > -aem I believe the cautions date from many years ago when metal cans were made differently. Food in the presence of air could react with the metal of the can and create off colors, tastes, and perhaps even toxins. As has been pointed out by others, cans are vastly improved these days and the dangers no longer exist. -- Peter Aitken Remove the crap from my email address before using. > |
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aem wrote: > Sheldon wrote: > >[snip] > > Why yoose imbeciles can't figure out why NOT to store leftovers in > > cans is utterly amazing. > > > > Slews of reputable citations can be found, and from all corners of > > the world, not just the US... here's another" > > > > http://tinyurl.com/6cfn3 > > Maybe because the reputable citations simply say 'don't do it' without > saying anything about _why_ moving the food to another container is > better. It's not the temperature, it's not covering any container > airtight, what is it? This cite is another government agency which > will naturally err on the side of caution. If they actually know > something that's wrong with using original cans, they don't say so. > > Is it just canned goods? I opened a jar of pickle relish the other day > to mix some with mayo, etc. for a kind of tartar sauce. Put the jar > back in the 'fridge. Should I have transferred the relish to a storage > container? What makes glass better than cans? What about the leftover > sour cream? What makes coated paper better than cans? Sheesh... so close yet so far... you are truly dumb beyond belief, and you're fighting tooth and claw to remain so. You actually answered the question... but with the IQ of sea cucumber there's no way you can know. |
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Well, I refrigerate leftovers of cat food in the can all the time, but
for some reason, I rarely do it with my own food. Of course, most of the time I use canned food for human consumption, I use the entire can of whatever it is in the recipe I'm making. It usually requires heating or other further preparation, so I rarely have the problem with canned foods for human consumption. The rare exceptions would be canned fruit...and that I always put into glass or plastic containers b/c fruit is acid and I was just taught not to leave fruit in the can. However, I have noticed cans from vegetables like corn, peas and potatoes all have a white lining now, as do the cat food cans. I always get those plastic lids for the canned cat food...I usually keep one aside for "human" cans and if I do run into a can of veggies that I don't plan to consume in one sitting or repackage the leftovers, I will just pop a clean cat food can lid on top and put it in the fridge. The cat food cans don't sit for more than 12 hours in the fridge. She gets half a can, morning and night. The cans are lined, as I said, so I don't think it's a big problem. Thing is, I make my living off of liability and personal injury cases....I know how litigious people are and those "guidelines" are really just to limit liability for the food processors. Better to err on the side of caution, right? |
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On 14 Mar 2005 10:01:37 -0800, "aem" > wrote:
>Sheldon wrote: >>[snip] >> Why yoose imbeciles can't figure out why NOT to store leftovers in >> cans is utterly amazing. >> >> Slews of reputable citations can be found, and from all corners of >> the world, not just the US... here's another" >> >> http://tinyurl.com/6cfn3 > >Maybe because the reputable citations simply say 'don't do it' without >saying anything about _why_ moving the food to another container is >better. It's not the temperature, it's not covering any container >airtight, what is it? This cite is another government agency which >will naturally err on the side of caution. If they actually know >something that's wrong with using original cans, they don't say so. > >Is it just canned goods? I opened a jar of pickle relish the other day >to mix some with mayo, etc. for a kind of tartar sauce. Put the jar >back in the 'fridge. Should I have transferred the relish to a storage >container? What makes glass better than cans? What about the leftover >sour cream? What makes coated paper better than cans? > >-aem High acid foods can react with the can and metal can leach into the foods. The big fear used to be lead from the solder, but I do not know if that itself is still a danger in the US. Many cans are one piece now, too. And, of course, not all of us live in the US and we also have access to foods from many nation in the ethnic stores we may frequent. Different countries have different rules & regs about what is allowed. http://www.nfsmi.org/Information/sis/chapter1.pdf Some cans are lined with sealants these days that *some* say leach chemicals that mimic estrogens. I am having a hard time finding rock-solid & trustworthy citations for this, though, by all means, pursue it yourself if you feel it is compelling. Google around a bit for more info if you need it, but be aware that there are many crackpot web pages out there. Boron |
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> wrote in message oups.com... > How safe would it be to leave food in opened cans? > > I can remember in past days that doing so would cause lead poisoning. > I am not sure what they line the cans with now, but I am sure it does > not contain lead. > > How safe would it be to open a can of beans and eat half and put the > other half covered in the fridge? Leave it for a day? Leave it for a > week? > > I don't like to wash dishes. > Like most things, it depends primarily on the food and the can. Pork-and-beans, the staple of God's food group of fried eggs, fried potatoes, and cold canned pork and beans, doesn't seem to have any side effects sitting in a can - more likely the users are dying of the grease from the eggs and potatoes than from bean cans. However, like many of these things, in question, the main reason is missed by jumping immediately to the can. The can exterior was in the warehouse, on the shelves, and in your pantry - In that journey from the packager to the refrigerator, the can may have been used as a footstool by rats, mice, cockroaches, and other insects along the way (in or out of the box) , and your can almost certainly was handled by someone who may wipe their nose on their hand or some like habit, and then that hand stocked the can on the grocer's shelves. And you want to put that oft-touched can in the refrigerator next to the other food, where the self-defrosting air fan can swirl whatever was on the can into and onto the other food and containers. May not be the best of ideas. background - 1) Food in a sealed can is kept from changing by storing it in an oxygen-free once-heated-to-killing pest-resistant environment. The food does interact with the container, but it's how much and how fast that counts in preservation. 2) Acidity inhibits the growth of many non-aerobic bacteria (basically, those that don't need oxygen to grow) in that particular environment ( e.g., the botulism-toxin-producing bacteria not producing the deadly byproduct in acid foods). 3) Acid attacks most materials, leeching out the metal and adding it to the food. Again, its the rate and the byproduct created that counts. 4) The cans themselves are usually made of A TYPE OF steel, and recently some are made of aluminum. (It gets a little esoteric, but aluminum cans can be thinner than steel, but aluminum cans also are less resistant to acids, so for some foods they have to be heavier, defeating their use. And rodents can go thru aluminum fairly easily. ) 5) To make a can, the metal has to have certain characteristics to make the metal roll without cracks or creases and "weld" properly. (Its often a friction/bending type heating) The steel is alloyed (alloy means small amounts of elements like silicon, lead, molybdenum, etc are added to the steel allow sliding at metal pressures, malleability, etc) In not-so-olden days, the ends were soldered on, using lead-tin. Most cans use better methods today. Acid apparently leaches lead better in the presence of oxygen. Acid will leech out the alloying elements in steel and aluminum. It is doubtful that storing it open once in your adult life is going to leech enough metals to hurt you. Throughout your life may. Children process metals more slowly, I understand. 6) The insides of some canned food types are coated with zinc over the "welded" seals and the inside surface (see the insides of a pineapple can with that "patterned" look - that's zinc), and some are coated with plastics (the clear yellow-brown tinted stuff aka "lacquer") - to minimize metal transfer to the food. Scratches from utensils break that seal. Removing the food to another container removes the contact potential. The type of zinc and the process used in food contact were regulated in the US, last time I looked. Can't say as to plastic/lacquer either way. 7) Most plastic (saran being the noted exception) allows moisture to migrate - both ways - so keeping a vacuum in most single-layer plastics is much more difficult. And smell passes with that moisture to the ten thousand times more sensitive vermin nose, so plastic containers are more susceptible to vermin contact and vermin attack. Mice can chew plastic a lot easier than they can steel. I personally think that, with a few exceptions, storing food in cans after opening is a bad practice, unless you had cooked it over an open fire in the woods. And besides, the cans don't microwave at all well. You have to put it in a microwave dish later anyway, so put it in the paper bowl or whatever now and remove all doubt. fwiw..... |
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btw - yes, glass jars have the same considerations as to external
contamination - which is why you are supposed to keep all food in the refrigerator covered, and use the perishables within a day or two. (Even if you wipe the jars or cans before putting them in the frig.) ---------- Note that the reason you are supposed to do something is not a guarantee that something else will happen if you don't. Sometimes it doesn't make a difference in that time, and sometimes it isn't detectable until much later, and sometimes you get hit by a truck before your arteries harden. And sometimes that warning about the truck should have been heeded. "--" > wrote in message ... > > > wrote in message > oups.com... > > How safe would it be to leave food in opened cans? > > > > I can remember in past days that doing so would cause lead poisoning. > > I am not sure what they line the cans with now, but I am sure it does > > not contain lead. > > > > How safe would it be to open a can of beans and eat half and put the > > other half covered in the fridge? Leave it for a day? Leave it for a > > week? > > > > I don't like to wash dishes. > > > > Like most things, it depends primarily on the food and the can. > Pork-and-beans, the staple of God's food group of fried eggs, fried > potatoes, and cold canned pork and beans, doesn't seem to have any side > effects sitting in a can - more likely the users are dying of the grease > from the eggs and potatoes than from bean cans. > > However, like many of these things, in question, the main reason is missed > by jumping immediately to the can. > The can exterior was in the warehouse, on the shelves, and in your > pantry - > In that journey from the packager to the refrigerator, the can may have > been used as a footstool by rats, mice, cockroaches, and other insects along > the way (in or out of the box) , and your can almost certainly was handled > by someone who may wipe their nose on their hand or some like habit, and > then that hand stocked the can on the grocer's shelves. > And you want to put that oft-touched can in the refrigerator next to the > other food, where the self-defrosting air fan can swirl whatever was on the > can into and onto the other food and containers. > May not be the best of ideas. > > background - > > 1) Food in a sealed can is kept from changing by storing it in an > oxygen-free once-heated-to-killing pest-resistant environment. The food does > interact with the container, but it's how much and how fast that counts in > preservation. > > 2) Acidity inhibits the growth of many non-aerobic bacteria (basically, > those that don't need oxygen to grow) > in that particular environment ( e.g., the botulism-toxin-producing > bacteria not producing the deadly byproduct in acid foods). > > 3) Acid attacks most materials, leeching out the metal and adding it to the > food. Again, its the rate and the byproduct created that counts. > > 4) The cans themselves are usually made of A TYPE OF steel, and recently > some are made of aluminum. (It gets a little esoteric, but aluminum cans > can be thinner than steel, but aluminum cans also are less resistant to > acids, so for some foods they have to be heavier, defeating their use. And > rodents can go thru aluminum fairly easily. ) > > 5) To make a can, the metal has to have certain characteristics to make > the metal roll without cracks or creases and "weld" properly. (Its often a > friction/bending type heating) The steel is alloyed (alloy means small > amounts of elements like silicon, lead, molybdenum, etc are added to the > steel allow sliding at metal pressures, malleability, etc) > In not-so-olden days, the ends were soldered on, using lead-tin. Most > cans use better methods today. > Acid apparently leaches lead better in the presence of oxygen. Acid will > leech out the alloying elements in steel and aluminum. > It is doubtful that storing it open once in your adult life is going to > leech enough metals to hurt you. Throughout your life may. Children process > metals more slowly, I understand. > > 6) The insides of some canned food types are coated with zinc over the > "welded" seals and the inside surface (see the insides of a pineapple can > with that "patterned" look - that's zinc), and some are coated with plastics > (the clear yellow-brown tinted stuff aka "lacquer") - to minimize metal > transfer to the food. Scratches from utensils break that seal. Removing the > food to another container removes the contact potential. > The type of zinc and the process used in food contact were regulated in > the US, last time I looked. Can't say as to plastic/lacquer either way. > > 7) Most plastic (saran being the noted exception) allows moisture to > migrate - both ways - so keeping a vacuum in most single-layer plastics is > much more difficult. And smell passes with that moisture to the ten thousand > times more sensitive vermin nose, so plastic containers are more susceptible > to vermin contact and vermin attack. Mice can chew plastic a lot easier than > they can steel. > > I personally think that, with a few exceptions, storing food in cans after > opening is a bad practice, unless you had cooked it over an open fire in the > woods. > And besides, the cans don't microwave at all well. You have to put it in a > microwave dish later anyway, so put it in the paper bowl or whatever now and > remove all doubt. > > fwiw..... > > > > |
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zxcvbob wrote:
> Bob (this one) wrote: > >> just like blowhole Sheldon whose last original thought was to >> fingerpaint with that stuff he found in his diaper. Amazing power >> over the physical universe, they all have... >> > > > Actually, Sheldon's last original thought was to use the word > "pecksniff" (borrowed from Dickens) to describe a certain type of > obnoxoius asshole that wanders in here occasionally. The word wasn't > original, but I believe the application was. Nah. It's in the dictionary, and in several forms - pecksniffian as adjective, for example. Nothing new there. I picked it up in the early 60's in a lit course. > It's a good word; a classic literary reference that sounds vaguely > obscene. I think it's Sheldon's most valuable contribution to the > group. He should have quit while he was ahead. If that was his greatest contribution, then he's in bigger trouble than even I thought. It wasn't his, like most of his "wisdom" that comes from books and websites unattributed. Poor Sheldon... Pastorio |
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Sheldon wrote:
> aem wrote: > >> Sheldon wrote: >> >>> [snip] Why yoose imbeciles can't figure out why NOT to store >>> leftovers in cans is utterly amazing. >>> >>> Slews of reputable citations can be found, and from all corners >>> of the world, not just the US... here's another" >>> >>> http://tinyurl.com/6cfn3 >> >> Maybe because the reputable citations simply say 'don't do it' >> without saying anything about _why_ moving the food to another >> container is better. It's not the temperature, it's not covering >> any container airtight, what is it? This cite is another >> government agency which will naturally err on the side of >> caution. If they actually know something that's wrong with using >> original cans, they don't say so. >> >> Is it just canned goods? I opened a jar of pickle relish the >> other day to mix some with mayo, etc. for a kind of tartar sauce. >> Put the jar back in the 'fridge. Should I have transferred the >> relish to a storage container? What makes glass better than >> cans? What about the leftover sour cream? What makes coated >> paper better than cans? > > > Sheesh... so close yet so far... you are truly dumb beyond belief, > and you're fighting tooth and claw to remain so. You actually > answered the question... but with the IQ of sea cucumber there's no > way you can know. So I guess Wizard Sheldon's answer is, "No, I don't have any good reasons. I read it somewhere and that's good enough for me." Pastorio |
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