Alright,
I understand most of you guys are probably going to kill me for asking this question, but HEY at least I am asking it right?
Does canned foods stay fresh always, or over time do they actually become I guess you would say Non-Edible??
And I read over the Food and Health column but honestly I did not see anything about how long it really lasts, though I am really getting the hint that it just never gets old but thats why I am asking.
Also, does anyone know how to make a home-made desalting mechanism because I live close to a beach but it is salt water, and everything I have looked up requires alot of equipment that I am not willing to build.
Thanks,
Kyle
Canned food does go bad. You need to use it by a certine date. Now commrecially bottled water even those woth an expireation date is good indeffinatly. So water=good for a looooong time. Canned food=good till it expires.
Cell phone use in hospitals=BAD!!!!
Though I walk through the valley of the shadow of death I will fear no evil, for I am the badest motherfucker in the valley!
Canned food does 'expire' per say, but it never becomes unedible on it's own if it's in a moderate temperature out of direct sunlight.
While 20 year old canned ham is going to be raunchy as hell, if it's been in a cellar then it's still edible. What spoils food is bacterial exposure, and for this air is required. From what I understand canned foods are COMPLETELY sealed.
So yes, I believe as long as the thing hasn't been baking in the sun or in a sauna, that it might be absolutely disgusting tasting, but it should still provide sustenance.
I could be wrong though, I'm not an expert on canning or food. Although I do enjoy both.
There you have it. I think it depends on the metal though, some companies use cheaper more diluted alloys to save a buck. In our armouries we have C-Rats (Canned Rations) from the 1960's that are still in prime condition, and they've been stored in an unheated, unconditioned building for darn near forty years before it got upgraded in 2001.
However, those were made back in the good ol' days in good ol' Canada. The food inside is raunchy as hell though, mate of mine tried it once on a bet, hurled for a day. Mostly kept for sentimental value I guess, though knowing our Logs, we'd probably have to eat them in war time...
I once ate 22 year old La Choy Lomein. The watercrests in it were still fresh and crisp. Food kept in a vacuum sealed environment that has been heated to kill all bacteria after sealing can never go bad in a vacuum. Now if the can gets dented or crimped and the seal is broken its a different story.