Aging canned goods: Why time and heat can make your canned tuna and Spam even more delicious | Slate

click the pic to read the whole schtick

… Standard canned goods aren’t generally deemed age-worthy. Food technologists define shelf life not by how long it takes for food to become inedible, but how long it takes for a trained sensory panel to detect a “just noticeable difference” between newly manufactured and stored cans. There’s no consideration of whether the difference might be pleasant in its own way or even an improvement—it’s a defect by definition…

via Slate Magazine.

3 thoughts on “Aging canned goods: Why time and heat can make your canned tuna and Spam even more delicious | Slate

  1. MarkSail 03/10/2013 / 12:28 PM

    My tuna in water (dunno about oil pack) stored in the 70s F breaks down into tuna mush a few months after the best by date. This is all national brands brands I have tried. Apricots also dissolve leaving somewhat woody filament network. Other canned goods, in particular ham, chicken, beef, peaches, deviled ham, spam, chili (w/ and w/o beans) all seem good. Canned beans settle, probably good to turn the can upside down every month or so. Canned mixed fruit will separate into layers of fruit.

    Like

    • The Grey Enigma 04/21/2013 / 6:11 PM

      Kind of you my friend, but I just re-post things I find! Wish I were smart, LOL… The Grey Enigma

      Like

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