Let thine questions be answered.

Quick post from the burgerboy today.

Do any of you guys find yourself staring at a food product that you think has been kept for a questionably long time?  Like that bok choi you bought at the farmer’s market right before Columbus Day?  I mean, it looks like it would taste ok, but will I develop some sort of fungal problem if I eat it?

After a short-lived season of pickling, inspired by a pickled ramps recipe on Serious Eats, I became more attuned to all of the potential risks involved with home canning and jarring.  So basically that ended my career, although I will still make my pickled ramps next spring (they were just so delicious).

Anyway, after some web scouring today, I stumbled across Still Tasty (stilltasty.com).  It has general guidelines for all of those items that have long out-stayed their welcome in your pantry.  Of course, still use your judgment, but check it out.

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