Prolly would backfire and blow yer head clean off.
GOSH! I hope this doesn’t give the Jihader’s any ideas. On the other hand though I might invest in Rhubarb, and canning.
Man. I just hate it when that happens.
I hate when that happens.
It must not have been sterilized properly.
If it had not exploded, and they had tried to consume it, the food poisoning could have made them very ill or killed them.
Either way, they were lucky. This could have come out much worse.
Never heard of such.
I saw this happen to home made sauerkraut in one of those 1.5 ga pickle jars in my friends basement LOL
What a stinky mess.
Could have been worse. The penguin on the Telly might have blown up.
Not a ping.
This happened once when Lena’s favorite lutefisk canning recipe went very wrong and destroyed the town of Lost Overshoe, MN.
Just great. Now Homeland Security is going to label rhubarb a WMD.
Rhubarb Chutney
2 pounds fresh rhubarb, chopped
2 cups chopped onion
1-1/2 cups brown sugar
1 cup cider vinegar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 teaspoons salt
Preparation:
Combine ingredients in a heavy saucepan. Cook until thickened, stirring often (about 30 minutes). Pour into hot sterilized jars and cover with canning lids. Set aside to seal.
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Rhubarb and Strawberry mash
4 cups chopped rhubarb
4 cups chopped strawberries
1/2 cup sugar
1/4 tsp cinnamon
dash of salt
Cook until dissolved and fruit is mushy. The stewed fruit is delicious over ice cream; or can be sieved for the juice. 1/4 cup of this juice can be added to a glass of soda water or ginger ale for a tart and sweet summer drink.
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Strawberry Rhubarb Pie
1-1/4 cups sugar
1/4 cup instant tapioca
1/4 tsp salt
2 cups fresh strawberries, halved
2 cups diced fresh rhubarb
pastries for 2 crust, 9” pie
1 tbsp butter
sprinkling of sugar
Mix sugar, tapioca and salt, then pour over and mix with prepared strawberries and rhubarb in mixing bowl. Let stand 15 minutes.
Line pie shell with one crust, leaving 1/2 inch overhang, then add fruit mixture to shell, dotting with butter. Cover pie with second shell, and flute edges with a fork. Cut four slits in center to permit steam to escape, then sprinkle a light layer of sugar over the top crust.
Bake 45 minutes at 425F.
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Rhubarb-Ginger Cobbler
4 cups coarsely chopped rhubarb
1 cup sugar
1 teaspoon allspice
1/4 cup butter
1/4 cup tightly packed dark brown sugar
1 egg
1/3 cup sorghum molasses
1 Tablespoon crystallized ginger, minced
2 Tablespoons grated ginger root
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon dry mustard
1 teaspoon baking soda
1-1/4 cups sifted all-purpose unbleached flour
1/2 cup buttermilk
Preparation:
Put rhubarb in a bowl. Pour 1 cup sugar over and toss well to mix. Let stand in refrigerator for an hour. Drain rhubarb and discard all but 1/4 cup juice. Return to its bowl, sprinkle with allspice, and toss.
Preheat the oven to 350F. Butter a large rectangular baking dish.
In a large mixing bowl, cream butter with the brown sugar. Beat the egg into the creamed mixture and add the sorghum molasses, crystallized ginger, and the ginger root. In a small bowl, mix together the ground ginger, cinnamon, mustard, baking soda, and the flour. Add in increments to the batter, stirring as you go along. Add the buttermilk and beat until smooth.
Pour the rhubarb mixture into the bottom of the pan. Drop the ginger mixture by the teaspoonful on top. Bake for 30 minutes and then turn the oven temperature down to 325F. Bake for another 15 minutes, until cake is well browned.
http://www.allscandinavia.com/surstromming.htm
...Caught in the months of May and June, processors immerse the fish (herring) for a day in brine and then decapitate and clean it. Next they stack it in barrels, trundling it out into the summer sun and left there for 24 hours to get the fermenting process started. An inch or two of space is left at the top of each barrel so that any gas formed during the fermentation can accumulate with out causing an explosion...
Among those who like surstromming best....there's the belief that the contents of a can left for a year at a temperature of 68̊ F. actually improve; the can will have begun to swell, and at its puffiest must be opened gingerly, like a bottle of champagne...
Sales of surstromming are on the increase in Sweden, but its future as an export item is, predictably, dim.... the product doesn’t always travel well. Only recently a Swede found this out. Thinking to amaze an important New York client and the assembled board of directors with so bizarre a food, he produced the swollen can he had carried all the way from Sweden in his luggage and dramatically laid it on the table. At that moment, the can exploded.