GL Pease Barbary Coast STINKS Literally
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Yup jpmcwjr.
At one time I owned a home with a pantry just off the garage. I found it necessary to put mouse bait out from time to time. Dead mice would show up around the hot water tank in the closet adjoining the pantry, thirst being a . I kept smelling something dead and would look all over for a dead mouse in the pantry. I love tomato soup and had about 15 cans in the pantry. One day as I got to the rear of the cans I saw a black dried crusty substance on the paper I lined the shelves with. Picking up the can which was over the stain I found a small hole through which it had spewed onto the wall and surrounding area. Very very nasty stuff. This was a name brand connected in the past to a pair of chubby little kids. I figure if it can happen to them it can happen to anyone else. Low acid no oxygen environments are always to be observed closely. When I gardened on a large scale and canned my own foods, cleanliness, and acid additives for green beans and tomato canned products were always the order of the day. It is not missile science but it does call for being alert. Just a taste of the toxin produced by the bacterium Clostridium botulinum can make you quite dead.
At one time I owned a home with a pantry just off the garage. I found it necessary to put mouse bait out from time to time. Dead mice would show up around the hot water tank in the closet adjoining the pantry, thirst being a . I kept smelling something dead and would look all over for a dead mouse in the pantry. I love tomato soup and had about 15 cans in the pantry. One day as I got to the rear of the cans I saw a black dried crusty substance on the paper I lined the shelves with. Picking up the can which was over the stain I found a small hole through which it had spewed onto the wall and surrounding area. Very very nasty stuff. This was a name brand connected in the past to a pair of chubby little kids. I figure if it can happen to them it can happen to anyone else. Low acid no oxygen environments are always to be observed closely. When I gardened on a large scale and canned my own foods, cleanliness, and acid additives for green beans and tomato canned products were always the order of the day. It is not missile science but it does call for being alert. Just a taste of the toxin produced by the bacterium Clostridium botulinum can make you quite dead.
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