Watch This!

K

Kunmui

New member
( those are known around here as the last words of a Redneck.) I opened a
can of sauerkraut and it exploded - hair, face, shirt and counter generously
splattered. If you want an entertaining trick, I highly recommend it. There
was nothing suspicious about the can's appearance but I'm thinking the next
time I do that I'll put on my safety goggles. You have been warned. Polly
 
"Polly Esther" wrote:



Polly,

I'll bet THAT came as one heck of an instant surprise!

Many years ago an rfc member (I forget who to credit) described an
exploding can of tomato paste shooting the contents up to the ceiling.

Ever since hearing that story, I always open cans of tomato paste out on
the driveway.

Obviously, intense pressure is building up. Maybe an acidic reaction of
the contents eating away at the can's inner lining material?

Best,

Andy
 
On Apr 9, 3:15?pm, "Polly Esther" wrote:

I guess they're going to have to keep canned saurkraut off of
commercial airline flights. The TSA needs some kind of saurkraut
detector. Maybe a pig that's been trained to sniff out the offending
cabbage.
 
On Sat, 9 Apr 2011 14:15:36 -0500, Polly Esther wrote:


That happened to me with a bottle of Indonesian shrimp sauce. Tiny
whole prinkish-gray shrimp, salt, sugar, rice flour. Had a screw cap
and under that a pop top cap like a beer bottle.

It was quite devastating. I moved from the apartment a week later
with shrimp still on the cathedral ceiling.

I don't understand how a can explode like that Was it just the juice
that squirted out the 1/2" break in the seal? It may have imploded,
too. Either way, it wasn't processed correctly and it certainly worth
bitching about as that's a serious health hazard ion their production
line.

-sw
 
"Polly Esther" wrote in message
news:[email protected]...

Your first mistake was in buying *canned* sauerkraut. I'm not a fan of
sauerkraut but I was given a recipe for pork roast years ago that required
it. I was told definitely don't buy the canned stuff. Seems it also comes
in a bag in the cold produce section :)

Jill
 
On Sat, 9 Apr 2011 16:46:20 -0400, "jmcquown"
wrote:


We can go and get it from the vat in the Polish stores. I do
occasionally get the bags but the fresh stuff is way better.

Lou
 
On Sat, 9 Apr 2011 14:15:36 -0500, "Polly Esther"
wrote:


Oh how I sympathize with you. I had that happen to me years ago with a
can of tomato paste. It shot all over the place, even the ceiling,
I'll never forget that. Now I buy tomato paste in the tubes, safer
that way.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com
 
On 09/04/2011 7:59 PM, [email protected] wrote:


Me too. I had a can of tomato paste that had been around for a few
years. I had a hand held can opener. I pushed the lever down to puncture
the top and there was an instant spray of red. It was on the ceiling,
four walls, two windows and the floor.
 
On Sat, 9 Apr 2011 16:46:20 -0400, "jmcquown"
wrote:


I'm no fan of canned sauerkraut but I have to admit that the Del Monte
brand Bavarian style canned sauerkraut is excellent.
 
"jmcquown" ha scritto nel messaggio > "Polly Esther"
wrote in message


So it does in your store, but so it does not in my entire country. Even in
the USA saurkraut wasn't always available other than in cans.
 
also frozen and in glass, and depending on the recipe they are all about the
same, not much difference especially if you are using it in a dish such as
you describe, Lee
"jmcquown" wrote in message
news:[email protected]...
 
On 10/04/2011 2:37 AM, Omelet wrote:



One of the reasons for using the tube shape is that the sides are strong
and can stand up to pressure. There was absolutely no indication that
there was anything wrong with the can or contents. There was no rust.
The top was clean. I know that it had been around for a year, maybe
two. I had the can sitting on the counter. I put the opener in place,
pressed the lever down and BOOM! Tomato paste everywhere. Hell, I didn't
think there was that much on one of those small cans. If it had been a
can of pain I would not have got as much area coverage.
 
On Sun, 10 Apr 2011 01:45:01 -0500, Omelet
wrote:


The problen with making ones own kraut is that it doesn't pay unless
one makes at least a five gallon crock full, but then having folks
enough to help eat it.


Well, if she canned it then it wasn't much different from commercially
canned... can always drain and season tinned to ones liking.

Try the Del Monte Bavarian style with caraway, it will change minds
about canned kraut... doesn't even have that stench when opened.
Of course all sauerkraut is high in salt but not so much when well
drained. Bavarian style replaces part of the curing salt with sugar.
 
On Apr 10, 10:44?am, Brooklyn1 wrote:

==
I always found the Del Monte to be to (sour) acidic...I'd prefer more
salt than vinegar taste. I suppose one could dilute it a bit before
serving and drain off the excess juice.
==
 
I reached for a can of lemon-lime soda that had been out in the garage for
at least a year, probably more. It was empty. Still completely sealed, the
pull-tab never touched. I can only think that the liquid evaporated
through some teeny-tiny hole too small to see.
 
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