What's stupid about this is that canning food is such an established science it should be impossible to screw it up. Campbell's makes 85 million cans of tomato soup annually in the US and no one ever gets sick. It's not rocket science; clean everything, push the big button, out comes the soup.
It's more than annoying when you report a fault with anything and no one really cares. I once had some Kool-Aid packets with wet powder in them but Kraft, just like Nestlé, will just gloss it over. The 1-800 people know exactly what to say and what not to say. Aircraft people call this Tombstone Technology, someone has to die first before anything changes.
Dickson's list of useless facts:
>Modern Teflon cookware is completely safe as long as temperatures do not exceed 570°F. I still won't use it.
>The insides of most food cans are coated with food-grade epoxy but these liners have been shown to contain Bisphenol-A (BPA), a synthetic plastic hardener that has been linked to human reproductive problems and an increased risk of cancer and
diabetes.
>The finger in the bowl of Wendy's chili. It was a finger, it came from a friend of the woman's husband who had lost it at work. He sold the finger to settle a debt. I could sure go for some of those Wendy's curly fries right now.
>Why I won't drink frozen OJ. Orange juice concentrate kept constantly frozen at 0°F will keep safe for many
many years.
>When the Zombie Apocalypse comes what foods have the longest expiration date?
Canned foods (with some exceptions)
Bouillon cubes, forever. Peanut butter, forever. Dark chocolate, forever.
Canned or vacuum-pouched tuna, 3 to 5 years after "best by" date. Dried beans, indefinite. Honey, forever. Liquor, indefinite. White rice, indefinite.
Now all you need is a solar panel for your meter and lots of strips. Peanut butter is disgusting.
