I knew to plant tomatoes deep and they'd sprout roots from the buried stems, but I didn't know that about peppers! That's good to know! My tomatoes seem to be growing a couple inches per day as I keep having to raise my lights, but the peppers are still only about 3 inches tall so they're not leggy at all at this point. I already repotted everything once and I buried 2/3's of the tomato stems when I did those. Everything else I kept at the same level, however. I'm actually relieved people are saying it doesn't make that much difference! I'd feel obligated to at least try it out if people raved about it and I really don't need any more work than I already have lol!! I'm just frantic for it to warm up enough to get everything in the ground!! Having to cram most of my gardening in on the weekends makes me crazy! I have time for little jobs during the week after work, but not much. I'm already losing a day this weekend because of family obligations and I have so much to do still!! Getting everything in the ground will make my life much easier! Lisa

We may be way over cautious but I'd rather err on the side of caution especially with children. Your local County Extension Service can give you FDA guidelines for food safety. Travel became an issue for me. Years ago while in Madrid I was violently sick to my stomach the first few nights after dinner. Our host practiced, as many Europeans, not refrigerating items which are commonly refrigerated here in the U.S. For the remainder of the trip I ate only saltine crackers and gingerale, I was already drinking bottled water only as was DD. My dear friend made a lovely fritata (eggs, potatoes, onions, etc.) which she served hot upon our arrival. It then sat on the counter unrefrigerated for the next few days while they snacked on it. When we returned home I visited my MD. He told me that I became ill due to bacteria introduced that my body was not equipped to handle. I am not at all immune compromised Our hosts have always lived this way so their bodies treat that bacteria differently. I found the refrigeration issue to be the same in France, Germany, Norway, Sweeden, Iceland. They just don't refrigerate commonly refrigerated food items as we do here in the States. Have been to many underdeveloped countries and DH has never had a problem? He is of the "when in Rome" mindset. I've seen him drink from the tap in places that just scream "you're gonna have an issue". He must have some superhuman immune system. Me, I drink only bottled water/drinks and always travel with a stash of pre-packaged foods items, as I want to be able to enjoy the entire trip wherever the destination. Over the years, I've discovered that four star doesn't mean the same thing once you leave the States. In fact, four star in some odd out of the way places means 1/2 a star by U.S. standards. As for meds, I was under the impression (with the exception of vitamins) that at most they can lose their effectiveness, not make you sick. Thanks for linking the article terriks.

Let me put it this way-- I've used sealer before that was WELL beyond its shelf life and had no adverse effects. That was before I knew better. Not sure that I'd do it now, just for safety's sake.

Dates on food items are usually "best by" dates, not "use by" dates. Just because it's a day past, doesn't make it bad. Two years, though? As has been mentioned, if the cans aren't bulging, dented, rusty, etc., there is an overwhelming chance that it's still perfectly safe to eat. Is it worth eating? Now that's a different matter altogether, as quality begins to decline and gets worse the longer the food is kept. Canned condensed soup will probably last forever, it has so many chemicals in it I can't imagine it would spoil. However, since it's not great when it's "fresh", I can't imagine it'll get any better. Condensed milk turns brown when it gets too old and it's ugly. Rotation IS key to food storage, even on a small scale. When Dad died 4 years ago I found a jar of homecanned mincemeat on the pantry shelf dated 1984! It was probably still safe to eat but I can't imagine what the quality of THAT was. My mother also had some homemade jam that was at least 20 years old. It was sweet and brown, not any definable flavor or odor, and the Orioles loved it. So, if it's a few cans and you don't use the stuff regularly, I'd toss it. Annie