unopened jar of pickles

[nc43bsa]

I found an unopened jar of sweet gherkins in my cupboard.  I knew they'd been there a while, so I checked the "Best by" date.

"Sept 28"  So far, so good.

"2012"


Sooooooo, are they safe to eat?

[Guzzistajohn]

Reminds me of a Andy Griffith episode  I say crack it open a chomp into one and see

[JJ]

Reminds me of a Andy Griffith episode  I say crack it open a chomp into one and see

"I don't want a pickle...I just want to ride my moto-sickle!!" (Just had to get that one it...)

What's the worse that could happen?!? 
You eat one or two, and then, you just get the "Aztec Two Step!!"

[jrt]

pickling solution is quite acidic, which inhibits almost all microbial growth.
If the top of the jar isn't swelled up (due to gas formation), then you are likely ok.  might not have a real fresh taste, but they shouldn't be contaminated.
disclaimer- I am not a food science specialist, but I have a degree in microbiology.

[RinkRat II]

  If you can find an unopened "C" ration from WWII as a main course you' ll be all set. The Lucky Strikes might be a little harsh, but they'll complement the pickles

   Paul B

[bigbikerrick]

  If you can find an unopened "C" ration from WWII as a main course you' ll be all set. The Lucky Strikes might be a little harsh, but they'll complement the pickles

   Paul B

          Now THATS some funny stuff right there!
Rick.

[cliffrod]

pickling solution is quite acidic, which inhibits almost all microbial growth.
If the top of the jar isn't swelled up (due to gas formation), then you are likely ok.  might not have a real fresh taste, but they shouldn't be contaminated.
disclaimer- I am not a food science specialist, but I have a degree in microbiology.

This ^^^.  Properly canned food should have a tight vacuum, which indicates that there's been no microorganism growth or activity.   Botulism (an intoxication) is the risk and, if such toxins (which are a byproduct of the responsible microorgaism's biological activity) are present, they cannot be mitigated or rendered harmless by heat or anything else.  All you can do is throw away such product.  The most obvious indication of such danger is a swollen container or lack of vacuum when container is opened.

Professionally, I would never serve this product in the kitchen. 

Personally & at home- if I liked these pickles, I would open them and try them if the can was tight.  Try a little bit at first and if I didn't get sick, I would eat the rest.

[Lannis]

This ^^^.  Properly canned food should have a tight vacuum, which indicates that there's been no microorganism growth or activity.   Botulism (an intoxication) is the risk and, if such toxins (which are a byproduct of the responsible microorgaism's biological activity) are present, they cannot be mitigated or rendered harmless by heat or anything else.  All you can do is throw away such product.  The most obvious indication of such danger is a swollen container or lack of vacuum when container is opened.

Professionally, I would never serve this product in the kitchen. 

Personally & at home- if I liked these pickles, I would open them and try them if the can was tight.  Try a little bit at first and if I didn't get sick, I would eat the rest.

The botulism thing is interesting, especially since that it's a "toxin" it can't be rendered harmless by heat.

How about smell?   When it comes to anything doubtful, I've always figured that if it smells OK, it's probably OK?

Lannis

[LowRyter]

Agree with Lannis about the ar oma, particularly for cannabis.   

[slowmover]

Aren’t we talking about , like 2.00$ ?

[Mayor_of_BBQ]

This ^^^.  Properly canned food should have a tight vacuum, which indicates that there's been no microorganism growth or activity.   Botulism (an intoxication) is the risk and, if such toxins (which are a byproduct of the responsible microorgaism's biological activity) are present, they cannot be mitigated or rendered harmless by heat or anything else.  All you can do is throw away such product.  The most obvious indication of such danger is a swollen container or lack of vacuum when container is opened.

Professionally, I would never serve this product in the kitchen. 

Personally & at home- if I liked these pickles, I would open them and try them if the can was tight.  Try a little bit at first and if I didn't get sick, I would eat the rest.

AC is almost always right about everything

this is the exact correct answer. 

As for me, I prob wouldnt even try them, because I bet they will be exceedingly mushy and gross.  For me these would most likely end up as a .22 target lol

But yeah, snip off a little corner, eat it. If you dont get the sweats or a green apple quick step, probably safe to eat one.

[Mayor_of_BBQ]

By the way if you are interested in a 100 year old Kosher pickle, check out Seth Rogan's new movie 'An American Pickle' very good stuff.  You go in expecting a sophomoric stoner comedy, and it turns out to be a funny touching story about Jewish identity in America and immigrant culture. I give it 4 crunchy half-sours 

[Mayor_of_BBQ]

The botulism thing is interesting, especially since that it's a "toxin" it can't be rendered harmless by heat.

How about smell?   When it comes to anything doubtful, I've always figured that if it smells OK, it's probably OK?

Lannis

botulism would burst the jar or at least blow out the seal if the ring was sufficiently loose

[Guzzistajohn]

A post pontificating on pickles  PERFECT!

[cliffrod]

The botulism thing is interesting, especially since that it's a "toxin" it can't be rendered harmless by heat.

How about smell?   When it comes to anything doubtful, I've always figured that if it smells OK, it's probably OK?

Lannis

There's not a noticeable smell that I'm aware of in the degased product, which is another reason why botulism is so dangerous.  You cannot 100% visually identify it, smell it, or necessarily taste it nor can it be rendered safe for consumption.   All you can do is discard it.  If you captured the gas produced in the process or stuck your nose next to the lid when it is popped, it may have an odor.  I don't know.   When there's a bad looking jar or can, I just pitch it without sticking my nose in there...  Like Chad mentions, jars will often break or explode.  Not much wiggle room there. And the older canned product is, the more likely it is to be consistently soft and mushy.

One of the absolutes in receiving/inventory management in the kitchen is refusal/discard of any & every metal can with injury to a crimped or welded seam.   Any failure in the sealed container can allow telltale gases that would bulge the can to escape, leaving only the dangerous toxins behind.  Any obvious change in color, odor or consistency may be related to other microbiotic activity enabled after the seal was broken. 

It used to be less complicated to refuse a damaged case of canned goods.  Since 9/11, there's a different Dept of Homeland Security protocol on the vendor's side to segregate & assure that such returned items (such as a damaged case with 2 bent cans & 10 good cans that can still be sold) are secure and safe to be sold again in the system. 

[Jim Rich]

I have an old can of AMF motorcycle oil in the garage left over from my Harley days.  Can I use it in my Guzzi?

[Sasquatch Jim]

 Not if it has spoiled.

[Craig in Alabama]

Hi Folks,

I have, in the back of the kitchen cupboard, an unopened tin of Underwood Norwegian Sardines, that I took with me when I moved out of my parents house.
In 1975.
No kidding. Still in the original cellophane wrapper and everything! I just kept moving them around from place to place and then it became a mission. I don't plan on eating them. Or using them in my Guzzi.

Cheers!
Craig

[Tom H]

I don't remember the right name for the show on TV. They take old food and open it to see how it held up and tastes. Maybe they might want the sardines??

Tom

[larrys]

Last summer while cleaning out my late mom's garage I threw out a dozen 1 quart jars of Mom's homemade dill pickles. I know that they were there since the 1960's. I did not sample them...
Larry

[rdbandkab]

The show?






Speaking of...

I like "Hot Ones" interviews. (not the game show).   Celeb's sampling increasingly hot sauses on wings, while answering questions.

[SmithSwede]

Make fried pickles

[Tom H]

Yes, that is the show. Again, maybe they will take them? And the pickles??

Tom

[dguzzi]

  Let the neighbor try one....he's sure to tell you if they are good.

[bad Chad]

Not if it has spoiled.

 

[Chuck in Indiana]

Only on WG would we be talking about not throwing away an 8 year old $2 jar of pickles. <snapping suspenders> 

[Tom]

Just had this discussion over a squeeze jar of pickle relish that's been in the refrigerator.  A couple years after the expiration date.  Always in the fridge with high vinegar content.  No swelling of the bottle.  Smells ok and taste ok.  Just had some hot dogs with it & mustard.  Mauri had pickle relish from new jar.       

[nc43bsa]

Only on WG would we be talking about not throwing away an 8 year old $2 jar of pickles. <snapping suspenders> 

 

[Ncdan]

There are some really scientific explanations and answers here but since I don’t have any knowledge if the pickles are good or bad, I just let my wife eat a couple and if she exhibited no adverse effects in an hour or so, then I’d feast on me some pickles 👍👍😂😂😂😂

[Guzzi Gal]

Sweet pickles!?!  I wouldn't be able to resist, assuming all the aforementioned indicators of safety were observed.  Once a nibble showed no ill effects, they'd be mine!