So I've got a ton a vintage sauces that are 6+ years old. Many of the vinegar based red have discolored, and look down right nasty. Many of the higher end (in the late 90's)sauces that weren't vinegar based actually still look like their in pretty nice shape. Color looks good, no if any evaporation. They look consumable. For the past 6 years of so, these have all ben stored in covered boxes untouched in my basement. I'd guess it's a cool 60-62 degerees F.
Just looking at somoe of this stuff as I pull it out to photograph, some of it makes me want to try it. I proabably won't, but it does look ok to eat. Sooner or later when I come to them, I've got a 'flight' of Melinda's sauces when they used to be dated from like 1994-1999. It could make for an intereeting taste test. I belive I have several of those dated Dave's sauces starting in 1994 to 1999 as well, amongst others....
My question is, what is the 'oldest' sauce you've tasted, and was it still good?
Just looking at somoe of this stuff as I pull it out to photograph, some of it makes me want to try it. I proabably won't, but it does look ok to eat. Sooner or later when I come to them, I've got a 'flight' of Melinda's sauces when they used to be dated from like 1994-1999. It could make for an intereeting taste test. I belive I have several of those dated Dave's sauces starting in 1994 to 1999 as well, amongst others....
My question is, what is the 'oldest' sauce you've tasted, and was it still good?
