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Tried a 1970s can of deviled ham spread, the texture was a wild ride
Got an unopened tin from an estate sale in Topeka for $2 and it still smelled fine, but the stuff turned to mush the second I hit it with a fork. Guess those old recipes really leaned on gelatin doing all the work, anybody else crack into ancient canned meats for the science of it?
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paul_taylor618d ago
The thing nobody talks about with those old tins is the lead solder on the seams. Back then they sealed cans with it and over 50 years that stuff can leach right into the food, so even if it smells fine and the seal held, you might be eating more than just ham. Gelatin breaking down is expected, that is just protein losing its grip after decades, but heavy metals do not go away with time. Topeka estate sales are full of this stuff because folks stocked up during the 70s meat scares and then forgot about it in the basement. You probably got lucky with the smell test but I would not make a habit of it. The mush is a clue the proteins gave up, and if those went, whatever else was in there went with them.
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