In a heart beat......8-10 weeks, are you kidding me, as good as brand new.

Oooooppps, maybe you mean March 2007...... I'd still do it without a flinch. Tomato based sauces last forever.

recall on my post......

Vacuum sealed and stored in the fridge, not the freezer, I'd be tossing it. No way would I want to eat sauce stored that long in the fridge.

Sorry I misread your post.

Chase, No it hasn't been that long! I couldn't tell if there was something starting to grow on the top, so I scooped that part off. Of course it smells okay, especially since there's plenty of garlic! I just don't want to make anyone sick, if there's a remote chance of it. Just because something is vacuum sealed, doesn't mean it can't spoil...

No way no how. I realize it's been vacuum sealed, but that still seems to be stretching it. I don't generally eat regular leftovers that are more than three days old.

Tracey

Not if it had mushrooms or meat in it....frankly I wouldn't eat it period....
But I will eat out dated eggs if they don't smell and old sour cream if it has no mold.
Linda C

Mid-March, heh? Ah...cough, cough (clearing throat)...no, I wouldn't eat it.

If in doubt toss it out! :)

/t

It's, going, going and Gone! Thank you!

Let us know if you are still here tomorrow (darfc)

In the case of botulism, vacuum sealing only makes it worse since botulinum is an anaerobic bacterium, which grows best in the absence of air. Vacuum sealing reduces oxidation and other spoilage, but not botulism.

I think two months is too old by any criteria, even without considering botulism.

Jim

Thanks everyone. I started over. It's not worth it to me to take that kind of risk, especially over a can of tomatoes! Jim, I didn't realize that, but am glad I can ''use'' the information in our next ''discussion/disagreement''! (Our pizza was delicious by the way...)

Claire I'm glad you threw it out. Botulism is not pretty, thats why I wanted you to check in with us tomorrow.

But jessy....botulism is slow acting......might take a couple of weeks.....and think of all the anti wrinkle stuff that might have been in that sauce?
Frankly, not likely to harbor botulism....because of the acid in the tomatoes....but I would not be willing to take the chance.
linda C

I'd be far more worried about food poisoning than I would botulism, but no way would I eat something that had been in the fridge for two months, vacumn sealed or not. Well, pickles or jam, maybe, but not something like pizza sauce.

Annie

I agree that botulism under those conditions (acidic food, refrigeration, not a terribly long storage) is unlikely. The point is that removal of air is not a safeguard against botulism but just the opposite, which may seem counterintuitive.

Anyway, the stuff was probably too old to be palatable.

Jim