Does anyone know of a guide to the shelf life of various preserved
foodstuffs.
As a relative beginner at this I bottled some gooseberries in a fairly weak
sugar syrup
2 years ago.
I opened them today and they were perfect.
I guess I'm probably going to have to find out myself, but pointers welcome.
Any online stuff?
Thanks
Zinc (UK)
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"Zinc Potterman" . (delete 123's to reply)> wrote
in message ...
> Does anyone know of a guide to the shelf life of various preserved
> foodstuffs.
> As a relative beginner at this I bottled some gooseberries in a fairly
> weak
> sugar syrup
> 2 years ago.
> I opened them today and they were perfect.
> I guess I'm probably going to have to find out myself, but pointers
> welcome.
> Any online stuff?
> Thanks
> Zinc (UK)
> --
> zincnews at tiscali.co.uk
> To reply to address don't click.
> Cut and paste, change at to @ symbol
> then delete spaces.
> ------------------------------------
>
>
>
> --
> zincnews at tiscali.co.uk
> To reply to address don't click.
> Cut and paste, change at to @ symbol
> then delete spaces.
> ------------------------------------
>
>I notice you are re-posting from last week. I am new to this as well so I
>unfortunately don't have an answer to your question. It is possible that
>people are reluctant to advise about this due to the reality that there are
>so many variables that go into the canning process, and certain types of
>spoilage can literally kill people. For myself, I will be vary careful to
>follow correct canning procedures because of this, and I will probably
>consume whatever I put by within a relatively short period of time, but it
>is a good question. I am sure acidity plays an important role in regards to
>the answer.

Alan S wrote:

> "Zinc Potterman" . (delete 123's to reply)> wrote
> in message ...
>
>>Does anyone know of a guide to the shelf life of various preserved
>>foodstuffs.
>>As a relative beginner at this I bottled some gooseberries in a fairly
>>weak
>>sugar syrup
>>2 years ago.
>>I opened them today and they were perfect.
>>I guess I'm probably going to have to find out myself, but pointers
>>welcome.
>>Any online stuff?
>>Thanks
>>Zinc (UK)
>>--
>>zincnews at tiscali.co.uk
>>To reply to address don't click.
>>Cut and paste, change at to @ symbol
>>then delete spaces.
>>------------------------------------
>>
>>
>>
>>--
>>zincnews at tiscali.co.uk
>>To reply to address don't click.
>>Cut and paste, change at to @ symbol
>>then delete spaces.
>>------------------------------------
>>
>>I notice you are re-posting from last week. I am new to this as well so I
>>unfortunately don't have an answer to your question. It is possible that
>>people are reluctant to advise about this due to the reality that there are
>>so many variables that go into the canning process, and certain types of
>>spoilage can literally kill people. For myself, I will be vary careful to
>>follow correct canning procedures because of this, and I will probably
>>consume whatever I put by within a relatively short period of time, but it
>>is a good question. I am sure acidity plays an important role in regards to
>>the answer.
>
>
>
I routinely keep canned beans and peas up to two years and jams and
jellies up to three years. Go to the University of Georgia website and
see what they say, also foodsafety.com is another IIRC. Other than that
a good book on preserving will do wonders for your confidence.

George

George Shirley wrote:
> Alan S wrote:
>
>> "Zinc Potterman" . (delete 123's to reply)>
>> wrote in message ...
>>
>>> Does anyone know of a guide to the shelf life of various preserved
>>> foodstuffs.
>>> As a relative beginner at this I bottled some gooseberries in a
>>> fairly weak
>>> sugar syrup
>>> 2 years ago.
>>> I opened them today and they were perfect.
>>> I guess I'm probably going to have to find out myself, but pointers
>>> welcome.
>>> Any online stuff?
>>> Thanks
>>> Zinc (UK)
>>> --
>>> zincnews at tiscali.co.uk
>>> To reply to address don't click.
>>> Cut and paste, change at to @ symbol
>>> then delete spaces.
>>> ------------------------------------
>>>
>>>
>>>
>>> --
>>> zincnews at tiscali.co.uk
>>> To reply to address don't click.
>>> Cut and paste, change at to @ symbol
>>> then delete spaces.
>>> ------------------------------------
>>>
>>> I notice you are re-posting from last week. I am new to this as well
>>> so I unfortunately don't have an answer to your question. It is
>>> possible that people are reluctant to advise about this due to the
>>> reality that there are so many variables that go into the canning
>>> process, and certain types of spoilage can literally kill people. For
>>> myself, I will be vary careful to follow correct canning procedures
>>> because of this, and I will probably consume whatever I put by within
>>> a relatively short period of time, but it is a good question. I am
>>> sure acidity plays an important role in regards to the answer.
>>
>>
>>
> I routinely keep canned beans and peas up to two years and jams and
> jellies up to three years. Go to the University of Georgia website and
> see what they say, also foodsafety.com is another IIRC. Other than that
> a good book on preserving will do wonders for your confidence.
>
> George
>

I keep canned green beans up to 12 years, then I finally ran out of 'em.

Best regards,
Bob

Thanks for replies.
I remember seeing a programme about bottled food from the first world war
(shown 4-5 years ago) which was opened and the presenter said it didn't look
very appetising but it hadn't actually gone bad.

--
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To reply to address don't click.
Cut and paste, change at to @ symbol
then delete spaces.
------------------------------------

"Zinc Potterman" . (delete 123's to reply)> wrote
in message ...
> Does anyone know of a guide to the shelf life of various preserved
> foodstuffs.
> As a relative beginner at this I bottled some gooseberries in a fairly
> weak
> sugar syrup
> 2 years ago.
> I opened them today and they were perfect.
> I guess I'm probably going to have to find out myself, but pointers
> welcome.
> Any online stuff?
> Thanks
> Zinc (UK)
> --
> zincnews at tiscali.co.uk
> To reply to address don't click.
> Cut and paste, change at to @ symbol
> then delete spaces.
> ------------------------------------
>
>
>
> --
> zincnews at tiscali.co.uk
> To reply to address don't click.
> Cut and paste, change at to @ symbol
> then delete spaces.
> ------------------------------------
>
>

Zinc Potterman wrote:

> Thanks for replies.
> I remember seeing a programme about bottled food from the first world war
> (shown 4-5 years ago) which was opened and the presenter said it didn't look
> very appetising but it hadn't actually gone bad.
>

I have a very long list of shelf life estimates for various
products if you like. I didn't post it because it seemed
your question was about home canned and not commercial
products.

--
Reg

"Zinc Potterman" . (delete 123's to reply)> wrote
in message ...
> Thanks for replies.
> I remember seeing a programme about bottled food from the first world war
> (shown 4-5 years ago) which was opened and the presenter said it didn't
> look very appetising but it hadn't actually gone bad.
>
I bet that was tasty! Lots of time for the flavors to blend and mellow. I
can see it now ... "Would you like to view the green beans, sir"! ...
> --
> zincnews at tiscali.co.uk
> To reply to address don't click.
> Cut and paste, change at to @ symbol
> then delete spaces.
> ------------------------------------
>
> "Zinc Potterman" . (delete 123's to reply)>
> wrote in message ...
>> Does anyone know of a guide to the shelf life of various preserved
>> foodstuffs.
>> As a relative beginner at this I bottled some gooseberries in a fairly
>> weak
>> sugar syrup
>> 2 years ago.
>> I opened them today and they were perfect.
>> I guess I'm probably going to have to find out myself, but pointers
>> welcome.
>> Any online stuff?
>> Thanks
>> Zinc (UK)
>> --
>> zincnews at tiscali.co.uk
>> To reply to address don't click.
>> Cut and paste, change at to @ symbol
>> then delete spaces.
>> ------------------------------------
>>
>>
>>
>> --
>> zincnews at tiscali.co.uk
>> To reply to address don't click.
>> Cut and paste, change at to @ symbol
>> then delete spaces.
>> ------------------------------------
>>
>>
>
>

Yes please Reg I would be very interested
Thanks
Zinc

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To reply to address don't click.
Cut and paste, change at to @ symbol
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------------------------------------

"Reg" > wrote in message
. net...
> Zinc Potterman wrote:
>
>> Thanks for replies.
>> I remember seeing a programme about bottled food from the first world war
>> (shown 4-5 years ago) which was opened and the presenter said it didn't
>> look very appetising but it hadn't actually gone bad.
>>
>
> I have a very long list of shelf life estimates for various
> products if you like. I didn't post it because it seemed
> your question was about home canned and not commercial
> products.
>
> --
> Reg
>