"aem" > wrote in message
ups.com...
> Sheldon wrote:
>>[snip]
>> Why yoose imbeciles can't figure out why NOT to store leftovers in
>> cans is utterly amazing.
>>
>> Slews of reputable citations can be found, and from all corners of
>> the world, not just the US... here's another"
>>
>> http://tinyurl.com/6cfn3
>
> Maybe because the reputable citations simply say 'don't do it' without
> saying anything about _why_ moving the food to another container is
> better. It's not the temperature, it's not covering any container
> airtight, what is it? This cite is another government agency which
> will naturally err on the side of caution. If they actually know
> something that's wrong with using original cans, they don't say so.
>
> Is it just canned goods? I opened a jar of pickle relish the other day
> to mix some with mayo, etc. for a kind of tartar sauce. Put the jar
> back in the 'fridge. Should I have transferred the relish to a storage
> container? What makes glass better than cans? What about the leftover
> sour cream? What makes coated paper better than cans?
>
> -aem

I believe the cautions date from many years ago when metal cans were made
differently. Food in the presence of air could react with the metal of the
can and create off colors, tastes, and perhaps even toxins. As has been
pointed out by others, cans are vastly improved these days and the dangers
no longer exist.


--
Peter Aitken

Remove the crap from my email address before using.
>