/ / Is it possible to freeze canned fish

Can I freeze canned fish

I looked at the labels, everywhere the storage conditions are not higher than +15. Those. at room temperature, and this is 25 on average, everything will turn sour or go bad?

Does anyone have any experience of storing canned fish?

According to experience nothing will happen to them at + 25. Completely edible remain.

In the sun do not store the main thing)))

I have a tuna at work 3 months in the closet = and nothing is done to him

by the way the bank has a date to which it is stored = but there are no conditions.

I eat everything that the year stood on the shelf, everything is fine

solidify in a sack, and in a swamp.

Or a barrel and a stream.

quote: by posted by Mag_dead:

solidify in a sack, and in a swamp.

Or a barrel and a stream.

too radical. they have a shelf life, on the label, 1-2 years (only on some people they write 3 years)

then stupidly buried to the depth of freezing.

the bank will not have time to rot.

and do not forget the inscription. "there is no hob"

stretch fur accordion.

accordion in general. have already written a hundred times - nothing will not happen to them even if the term is exceeded twice. although the taste may suffer.

The main thing that dampness was not. I store canned food at room temperature, it is quite edible.

Yes, yes. All the summer long, the temperature is by no means "roomy" even, but much higher. Nothing is done to them.

Yes, in my cans forever (conditionally) can be stored, while the bank is intact. If, of course, everything is correctly made.

The sprats in the tomato by the end of the shelf life have acquired a nasty taste and constitutions. can, however, initially not very high quality was.

sprat in tomato by the end of the shelf life has acquired a nasty taste and dentition. can, however, initially not very high quality was.

Solidolon on HXH is not needed. It is only for fighting rust from the outside. At home storage it is not actual. Keep in a cool dry place (relative to the apartment, estessno). In the closet or in the closet, some one in the shade.

Personally, I have experience of systematic use infood of Soviet canned food from 10 to 30 years ago (meat, fish, seafood, including all kinds of stuffing). Nobody (at professional goods experts of foodstuffs and doctors) had no objections then. Everything was eaten with pleasure and without problems. Some minced meat and puddings, however, were lost form - debris, roughly speaking. Not SKISLI, but DROPPED, that is, they lost the shape of a compact island in a pour from its own juice, as it should be according to TU and filled the whole jar. Some where, the tin was darkened from the inside, but it is possible that it was so from the very beginning.

Before using the bank, it was examined externally for integrity and swelling. Externally, the contents were examined, but the main criterion was its smell.

It was only Soviet canned foodfull-bodied gravies and if I now put it on storage, then I would first buy each can of canned food and taste it. That is, if it is in oil, then it should be in oil and nothing else and nothing more. If - in tomato, then it is fried in tomato. I would have been looking for a classic taste and its saturation, a classic recipe.

In addition, I would, in principle, look for canned food only in 100% fat (oil), and not in tomato and in some sauces, because pure fat is the most inert medium.

PySy: The only thing, I have a doubt that now in an apartment in the summer is as cool as it was then (1960-1996), but this is already a topic of a separate topic - about global climate changes.

quote: Solidolon on HXH is not needed.

salt or sunflower oil is necessary for the fact thatthe bank would not have corroded outside. butter in my tastes better. and further. when buying, please look carefully. we need the CANNER. because there are also PRESSERS. it's just pickles. they are not shooting and they have a shelf life of a couple of months. if there is a suspicion of botulism, the bank can be boiled and eat calmly. the toxin is destroyed when heated. although I would not risk it.

In general, canned food is convenient - if the tank without holes and thus is not inflated, then most likely you can eat without health consequences. Although high taste quality is not guaranteed.

What is uniquely harmful to fish preserves with butter,so this is a strong frost. Well, a few times to freeze / unfreeze, and the frost under 30-nick. How many did not take such canned food in the cold wholesale market, so many times garbage inside. The oil turns into some jelly, and the fish spreads.

quote: by posted by kotowsk:

salt or sunflower oil is needed in order that the pot would not corrode outside

Well, that's what I said. I just never saw them rust at home. There are no such conditions in an apartment. Well, on the balcony, maybe.

quote: by twelve second:

Well, a few times to freeze / unfreeze,and the frost under 30-nick. How many did not take such canned food in the cold wholesale market, so many times garbage inside. The oil turns into some jelly, and the fish spreads.

Yes, but even so they do not cease to be edible. Also checked repeatedly.

He took half a box of pink salmon in a cheap way. She was approaching the end of storage, it was sold and sold for a third of the price. Now half a month as overdue - there is no difference with fresh canned food.

quote: by Alexey KR:

sprat in tomato by the end of the shelf life has acquired a nasty taste and dentition. can, however, initially not very high quality was.

I will add: there were no noticeable consequences for the organism.

about botulism, he kind of a bit boiling water is afraid of how much oxygen.

good zhirivarivat - in any case.

But if there is something to eat - then a swollen jar would be thrown out on

quote:

about botulism, he kind of a bit boiling water is afraid of how much oxygen.

Yes nifiga he is not afraid! if anyone thinks: discovered, ventilated can be consumed - it is not so. the consequences for the body can be serious.

Buy the Mackerel. Produced in Chile. There are natural, and in oil, and in tomato. Piece of 10 varieties. Shelf life - 4 years. I ate just 4 years (I bought one), very good. And no special storage conditions.

Such here advice or council.

quote:

about botulism, he kind of a bit boiling water is afraid of how much oxygen.

is he IS OBTAINED without oxygen, yes. But when he already is - nothing to him on the air, and also at boiling, will not become. Unless completely burn already. But then the food will not be of any nutritional value.

quote: by posted RECO:

I looked at the labels, everywhere the storage conditions are not higher than +15. Those. at room temperature, and this is 25 on average, everything will turn sour or go bad?

Does anyone have any experience of storing canned fish?</ b>

Sprats lie at home for 3 years already.

Not bloated yet.

quote: It is formed without oxygen, so yes. But when he already is - nothing to him on the air, and also at boiling, will not become. Unless completely burn already. But then the food will not be of any nutritional value.

the bacteria will remain partially. but the toxin on heating should die. but I would not eat anyway. this is the most extreme case. (God forbid so starving)

quote: this is the most extreme case. (God forbid so starving)

it is not necessary for an extreme case, there are more simple and even pleasant ways.

quote: by posted by kotowsk:

the bacteria will remain partially. but the toxin on heating should die.

OMG, it seems that the people do not know what botulism is.

The bacterium botulism nifiga itself is not harmful, but when it detects, it releases a toxin that is resistant to heat treatment. Therefore, the banks that have been stirred up, just throw them away (well, you can buy your mother-in-law).

quote: Therefore, the banks that have been stirred up, just throw them away (well, you can buy your mother-in-law).

but he did not know this, because they were etched in appearance not swelling, without damage, without foreign smell and taste.

Etched in the sense of diarrhea and vomiting? if so then it's not botulism.

Here the symptoms are better described than I tried to write in my own words

How about marine cabbage in canned food, is it normally stored?

quote: Here the symptoms are better described than I tried to write in my own words

rather accurately described, although half did not understand,I thought I should still have a specific exhaust from the mouth I'll note only: the infection to the infection does not stick ate the mushrooms more than anything else - and nothing, but all the household then long visited, in addition barely beaten off the samypepids - they wanted to do full decontamination in the apartment.

quote: but he did not know this, because they were etched in appearance not swelling, without damage, without foreign smell and taste.

Here you need clarification, travnulas home mushrooms? Purchased sort of sterilize well and all botulism is dying if I'm not mistaken.

botulism can not "die", this is the name of the disease.

warps to read this topic.

Bacteria that produce toxin, with GOODheat treatment, which you need to do when making canned food (it's about the domestic, as I understand it) - die and the toxin, respectively, do not work out. If they do not perish due to negligence, then in the conditions "without oxygen" they produce this toxin.

This is not the only muck that can be in poor quality canned food. Simply the most dangerous. So if it just hurts the belly and "proneson" happened, it can be considered - lucky.

quote: by Kosoi:

The bacterium botulism nifiga itself is not harmful, but when it detects, it releases a toxin that is resistant to heat treatment. Therefore, the banks that have been stirred up, only throw out

quote: botulism can not "die", this is the name of the disease.

warps to read this topic.</ b>

Contemptuously, through the lip Alexey KR expressed his attitude to the read, wrinkled his nose, huffed haughtily and adjusted his eyeglasses in a thin frame.

Also read:
2018 readingontheweb.com - Frozen products.