Dried cranberries expired - still safe to eat?
caliloo
15 years ago
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cloudy_christine
15 years agoKatieC
15 years agoRelated Discussions
Spectracide on Basil... can I still eat?
Comments (17)amy_in_sc, What's with all the chemicals on edibles here in this thread? Malathion on basil? Maybe I'll just put a drop of malathion in my V8 vegetable juice. Guys, I don't know about the majority of lurkers who read and don't post but I hesitate to even use chemical fertilizers much less actual pesticides which not only may or may not kill or have an adverse effect what you're targeting - but also on other pests as well as the good guys that eat the pests. Every garden is an ecosystem. Create an imbalance and you raise your chances of other problems in the future that never would have happened in the first place. There is a drastic decrease in population in mason and honey bees for example which are some of the best pollinators and beneficial insects we have and they're dying in droves due to the overuse and misuse of pesticides. Always identify the pest before taking action. What effects one pest at a certain stage in life does not work when it's in a different stage. For instance, larve vs worm vs beetle. Each requires different treatments. And this is assuming you're using the correct treatment in the first place. Try to get away from the spray it and see if it works, I'll worry about my health later mentality. Get educated. There is plenty of evidence that chemicals last much longer than what they print on the labels. They also end up in places much farther then where they were intended. Identify your bug. We're in the herb section, so let's interplant catnip among the basil and make a homemade spray of made a spray of 4 cups water, 6 cloves garlic, 2 slices onion, and 10 drops peppermint essential oil blended up really well. OR 6 cloves of garlic, smashed 2 tbsp. dried hot pepper flakes 1 qt. of hot water Peel all the garlic cloves and then smash them with the palm of your hand and put them in a 1 qt. mason jar. Add the 2 tbsp. of dried hot pepper flakes and fill it to the top with hot water from the tap. Put it out in the sun and let steep for at least two days. You'll know it's ready when you unscrew the lid and sniff it and it makes your eyes water and burns up your nose hairs....it's good stuff! Strain out the solids and pour into a clean spray bottle. Spray on the plants in the evening after the sun is no longer shining on the garden, don't do it during the heat of the day or you may burn your plants. It's very effective and will keep away most pests and rodents....See MoreDilly beans-I added jalapenos..still safe?
Comments (18)It's certainly true that Dave and I have had many variations on the argument of what constitutes "safe" in this forum over the years. And since forums like this are all about the discussion, I'm happy to continue having them for many years more (though I do feel sorry for other forum members, who must be bored to tears by us by now). But I sure don't know anyone who appreciates being told to "take a deep breath" or being accused of "getting bent out of shape" in response to a totally reasonable query. From where I sit, I'm not the one getting unnecessarily excited about a non-existent problem. The question asked was, in the subject line, whether the dilly beans were "still safe," and, in the text of the post, whether the addition of a single slice of jalapeno had "messed up" the acidity. I don't, myself, see that these are questions that have a "technical" answer and a "practical" answer. I don't think it even, technically, CHANGES the acidity, since we're pickling low-acid vegetables ANYWAY. In any case, I'm more interested in trying to find a HELPFUL answer for this poster, which I imagine is one that indicates whether there is any good reason (by which I mean one backed up by science) NOT to simply put these delicious-sounding beans on the shelf, then open them and eat them when they're ready. And all I'm saying is that, despite really trying hard, I can't think of one. But I would, as always, be interested to hear the reasoning of anyone who has one. And above all, rathdrumid, I hope you enjoy your dilly beans, and your canning adventures! Zabby...See MoreSmelly compost tea used--are veggies safe to eat?
Comments (14)Leachate, a mixture of the water we drink, veggie and fruit scraps and other foodstuffs intended for human consumption, bedding materials like newspaper and corrugated cardboard devoid of chemicals harmful to us, and worm excrement which we know is a killer of bad bacterias, has proven to me after 15 years or so to be of no threat to the environment or me. I can't say that about any chemically laced commercial products people spray, spread, swab upon, and wash into the ecosystem packaged in containers warning us of the consequences misuse could wreak upon our pets, neighbors, and selves. I use leachate whenever I find some with never a bad outcome. Also, if you have AVCT that has somehow passed its expiration date (dead and stinky), put it into the soil or a compost pile because it does have some fertilizer properties, and ......where else you gonna put it. Chuckiebtoo...See MoreIs there an expiration date to dried beans??
Comments (9)For everything "bean", check out the link below for the Bean Bible. For the most part, beans will keep indefinitely if stored below 70°F in a tightly covered container in a dry place. High temperature and humidity, as well as age, lengthen the cooking time, but you prepare them like you otherwise would. You may find you need to add some hot water to the mixture if they take longer than normal to finish cooking. I tend to mill older beans into bean flour and have a number of uses for it. Bean flour cooks in 3-minutes, no matter how old the beans are. Old beans CAN get bitter-tasting, so you may want to test them by "cooking" a small amount using a Thermos method, before wasting time and effort on the whole bag. I generally use this method for "cooking" small amounts of beans. This method works best in a quality Thermos (like a Stanley or Nissan), not a lunch box type Thermos. You can also use this method for "cooking" small amounts of whole grains and pasta. Keeps the heat out of the kitchen in the summer. Fill a Thermos with hot water to pre-heat it (5-10 minutes). Dump out the hot water, add 1/2-cup dried beans and fill the Thermos with boiling water. Add the stopper and lid. Lay the Thermos on it's side (for better distribution) and allow the beans to "cook" overnight (or 8-12-hours). Drain. If the beans still aren't tender, add more boiling water and allow to "cook" a few more hours before checking for doneness. When they are done, taste to see if they are bitter. -Grainlady Here is a link that might be useful: Bean Bible...See More
centralcacyclist
15 years agocaliloo
15 years ago
Judi
5 months ago
Olychick
5 months agoHU-551276548
3 months agoOlychick
3 months ago
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