I wouldn't toss them unless being a poor choice for container gardening is an inherent issue. As long as they're dry, they should be fine. The 2 primary concerns about your soil would both pivot on moisture issues - whether the soil was saturated or remained wet for an extended period. The result of lengthy saturation and the anaerobic (airless) composting that takes place under those conditions includes the production of organic acids that can lower pH to unacceptable levels. Soils that remained damp for an extended period, but not soggy, might have suffered structurally due to soil materials breaking down from the composting process, and the value of a soil (to the plants it supports) lies primarily in its structural integrity and how well it is able to retain that integrity for the intended life of the planting or the interval between full repots. All plants are sensitive to certain fungi, but mostly under certain cultural conditions. For instance, as long as you don't over-water, it's very unlikely that there is anything lurking in your old soil that would hurt the plant that wouldn't also be in the next product you might buy. Virtually all plants live in perfect peace next to thousands of different bacteria and fungi that are harmless under favorable cultural conditions but could become pathogenic under unfavorable cultural conditions, with the main player in that balance between good and bad being air:water retention issues. Al

Is it the white pail, "Old Port", by Terra Nova? My rock salt filled mouth speaking says it is probably fine. You could call them and check. Might be a phone # on the package. Or if in doubt, get the other one. Different brands may have a method of curing that needs the fridge. Most cured meats are fine in the temp of a grocery store. Make sure you allow 24-48 hours to soak in water, changing the water a few times. That will remove much of the salt. Usually the best way to tell if it is how you like it is to take a small cube after a few soakings and heat it in a bit of simmering water and taste. (I do the same with salt cod...we like it just barely salty for cakes and almost no salt for a baked filet dish) I highly recommend pease pudding. Lentils in a bag, (i just stitch up a bag the night before out of scrap fabric, muslin, and tie with butchers twine) and simmer along with the meat and vegetables. I've had many Jigg's and some are very salty but it seems a more modern version is less so. Even pouring out the first simmering water that has the salt meat and adding fresh again.

I don't use liquid fabric softeners and most service techs will say not to use it, it's the worst thing you can do to your clothes(especially 100% polyester) and washing machine(clogs up everything). As for shelf life, here's an article: http://laundry.about.com/od/laundryroom/f/faqdetexpiratio.htm Only buy what you can use in a six month period and it's probably smart to keep powder in a zip-lock baggy or air-tight container.

First off,I like Watco and use it from time to time. In the hands of all but the most highly skilled it out performs more expensive oils hands down. With that out of the way,a rant and some insight about Watco. Watco was bankrupted and forced out of the marketplace for a few years until Min-Wax as I recall reformulated and resurected the brand. The brew ha was over spontanious combustion of rags used to apply the oil. The instructions on container instructed user to dispose of rags in covered metal container filled with water or spread on concrete to dry. Some lawyer convinced a jury that warning was insuffecient and Watco was held liable for millions in damages to a damn fool that burnt his family up in their home because he disposed of rags in his household trash. Personaly,i think they should have thrown him in jail instead of making him wealthy.