I open up the real tin metal can with green beans and mason jar of peaches with tin lids. Help me make videos by donating here: / codyslab Follow me on Facebook: / codydonreeder SubReddit: / codyslab
You can metabolize and survive cyanide in the milligram range very easily without any damage. Botulinum toxin, however, can do immense amounts of damage in extremely small amounts.
Botulinum Toxin is the most acutely poisonous substance known to mankind, with the LD50 measured in *nanograms* per kilogram. A speck the size of a grain of dust (about a microgram) is enough to kill you! By comparison, cyanide is practically harmless. Even nerve gas is tame in comparison.
Cody: consumes cyanide Cody: drinks heavy water Cody: bites sodium metal Cody: practically bathes in liquid mercury Cody: old beans seem like a _little_ too much...
Seems funny but.... sometimes little cute things might be more dangerous than we could even imagine and the difference between crazy scientist and genius scientist is that one of them knows when to stop (and the genius writes everything down, of course).
@@fevensteather Botulism is a major concern, being neurotoxic/paralytic and potentially fatal. @Hapmaplapflap gap The peaches are more acidic than the beans and therefore tend not to grow botulism.
@@theCodyReeder From Wikipedia: "The transformation is slow to initiate due to a high activation energy but the presence of germanium (or crystal structures of similar form and size) or very low temperatures of roughly −30 °C aids the initiation... The decomposition will catalyze itself". It's possible then that a speck of grey tin contaminant can start a large patch of tin pest.
@@NerdyNEET boy this is why life is so scary. It can just fly by and nothing really has changed or happened. You basically lost 4 years of your life. Everybody wastes their life so thats normal but the thought of life passing by and you not even having the opportunity to do things you always wanted to do os a scary thought.
Botulism. If the beans had it, they would have a grainy black growth to them and would have built up pressure that would have bulged the can and spewed liquid and stink as soon as you opened them. To avoid cloudiness, some iron oxide dissolved in the water used for canning would have done the trick. It also would have made the beans smell better too. The cloudiness is due to the release of bonded nitrogen and protein.
Only if there was a lot of it, only a little is enough to kill you. However if cody boiled the beans for a couple of minutes that would have been enough to destroy the botulism toxins and because he is an healthy adult any leftover spores would not have hurt him.
@@savagecomments9195 yooo literally the last video I watched was one of steam then I read this and I was like was this a reference? And here you were lol
Holy crap, It feels like you canned those just a few months ago, not *February!* Man, time sure does fly by sometimes. In February, I was still studying abroad in Berlin!
Not possible. I watch virtually every Cody'sLab video within 24 hours, often even before release because I'm a patron. Unless I'm on vacation or something, but I know I saw that video on Patreon.
So glad you didn't even attempt to ea those awful looking green beans. 🤢 Peaches really are difficult to can and get a great end product. I currently have 3 Ziploc freezer gallon bags of peach halves stored. I think I'm just going to make peach jam or jelly. I could also add rhubarb in with the peaches. That might be yummy. Hope you have a great Thanksgiving! 🦃💞
Hmm well My mom and I canned (why is putting stuff in jars still called canning) peaches one of her co-workers gave her, she has half a dozen 'wild' peach trees at her house. They are about half the size of supermarket peaches, half as sweet, but have a strong peach flavor so they came out great canned. We have a wild Macintosh apple tree at my grandparents old place, the apples are small and a tad bitter but amazing in pies and applesauce. Maybe its the type of fruit that matters? Cooking fruit that is less sweet and firmer like the apples and peaches I used probably holds up way better than the super sweet hand fruit we normally have.
Now that I think of it I have concord grapes on a 100 year old vine, they're wine grapes so they have a strong flavor and the skins are sour even when ripe. It makes great jelly and juice, but they're full of seeds and as a kid I peeled and ate them. On the other hand I have a pear tree that grows pears like you'd see in the supermarket and canned they're only really good as spiced jam or halves with mint. The flavor isn't there after canning like it is with the other fruits.
Cody do a lab test and/or a microbial culture of the beans so you don't wanna eat them, cool, but ARE THEY CONTAMINATED?! let's heckin' find out SCIENCE it!!!
@@Chuckiele hah! well, that's if there IS botulinum strains in the beans. however...I think extracting Botox is something we should send off to NileRed, eh?
the difference in conservation from store bought items are the preservatives added and also inside the metal can from the store there is a very thin plastic filament that blocks any air coming in or oxidation happening with the metalic can even tho that doesn't work all the time cause some taste like metal when u open them.
I suspect that the difference in taste between store bought peaches and home canned peaches may have more to do with the recipe. How much corn syrup and sugar did you put in your canned peaches? Also, happy Thanksgiving to you and Kanyon.
@@BruceNJeffAreMyFlies -late to the party. Even though there was no hiss, I think this is due to how cody canned the beans, they had no air to begin with as most cans don't hiss that aren't contaminated. The cloudy water could be simple because of molecular breakdown.
simon becker I’m not gonna eat that guys.ok well maybe a test.oh that’s definitely bad.wait let me try that again oh ya that’s are defiantly bad.continues to eat whole can
Gasket won't be all that useful. A strip that goes down along the side of the can, or that works like a PH test strip, though, sure. Or even a replacable lining to the underside of the can lid.
My grandma did a lot of compote. The cherries were kinda white, peaches were light brown etc. but it tasted good. The store bought peaches conserve their colour and the water is a lot sweeter. I think they add sugar to it as well as some preservatives.
That intro was made of the ribbon from the tin can and since it sounded crunchy from cutting it off the can it was probably hard to mold it into letters
Well it was a joke, I wasn't serious at all lmao. I think we all know what it says I was just gonna poke at cody because it obviously wasn't an easy material to manipulate.
Tin Pest.... I Googled it. It seems that every time I watch one of your videos, I learn something new. Keep up the good work; very educational and entertaining. I enjoy each and every one of your presentations.
FUDGE! I love you Cody as you helping me to solve the crisis of longly ongoing winter elevator malfunctions! Fudge RoHS, I will returning to 60/40 solder! I wasn't know about tin pest or whiskers or anything related to this before... I just love you!
Hey Cody! My sons and I love your channel. I'm not sure if your familiar with gram staining, but it would be a fast microscopic way to check for bacterial growth in the green bean fluid. There are also chemical tests you could perform, but I love seeing the little guys under a scope. An even faster way could be to use a simple wet mount and look for the little guys wriggling around just to see if further confirmatory testing is needed. Thanks for the videos!
apburner1 also Cody just said modern cans have a tin coating on the inside.. did you not watch the video? He clearly says the canned peaches taste different because the can is coated with tin on the inside lol.
Peaches still have a tin lining, as Cody mentioned in the tinning video, because it is commonly agreed that tin gives the peaches a better taste than a can without tin.
tin isnt dangerous, or toxic. its not absorbed by humans in amounts that would matter, for something like this. huffing tin vapour for a year or two would be bad, but.. duh.
For some reason I feel like I could just watch Cody do food webcam videos and speak softly to the camera for hours. Not ASMR, just his usual, calming, intelligent, kind voice.
Ick eh. The peaches will be probably fine. My predecessor went missing on the Franklin Expeditions. I wonder if he died from the tin/lead. It will always be a wonder eh.
@@busimagen metallic lead - no. you would have to literally lick it for years to get anywhere near the cumulated dose that would be problematic... Lead salts are a different story though, especially those that are soluble in water.
Also the accumulated heat of the water and fruits in the jar may be just enough to warm it through the 'cooler time'. The tin can seemed to 'turn grey' only at the valve far away from the volume of a can, which may be cooler than other parts. There may also be a bit of a water condensation that could cool and maybe accelerate it even more - it looks a bit like that but who knows... It may be that the temperature was just on the edge of the process, and some accumulated heat in the containers may have prevent it from happening.
6:21 Sorry Codydon, but no. I am unable to tell that you are disappointed. Nevertheless, this video was still a good one, and I did find some of the video to be humorous.
I think it is possible, that clamping the vent down with a matallic pipe wrench laid the seed to the tin pest forming. After all, thats a change in the tins crystalize structure and this might be fasten up due to contamination with other materials like abrasion from your wrench. You might look into finding another way to close the can.
The reason the jar peaches taste different "like the cooked ones in a pie" is because that's what they are. When you can in the jars the process of canning the jars involves boiling them so the lids seal. So in turn when you boil the jars to seal the lids the stuff on the inside some what cooks. The peaches are really vulnerable to cooking in the canning process because, 1. you either used ripe or over ripe peaches or 2. You boiled the jars and left them in the water longer. Pause it doesn't take long to get peaches to cook sense they are already soft some what. The ones you buy from the store that's in the can does not go through the same process. If I remember correctly the peaches in the store cans are certain variety and are not ripe when they can them.
Also Cody: submerges hands in mercury consistantly Also Cody: Drinks heavywater Also Cody: Drinks some other toxic substance that I can't remember of the top of my head
Inside of store bought cans are coated inside with bpa very thin layer same with soda cans. You can discover the can and just be left with a plastic type membrane
Well he said he will have to do another video on the beans in his comment. Or maybe he just meant the tin but maybe he can try that test next time too. So either your comment needs more likes or if there's another comment with the same idea, add to theirs and add more of a chance for the idea to be seen/heard
Don't know if it will work with canning,. But we used to put a silver dollar in the table milk after milking , and it would stay fresh for a long time out of refrigeration and it would get dark after a while where it would be placed in some vinegar ,and when taken out and rinsed would be as bright and shiny as a new one ...
Have you tried lacto fermentation to preserve food? You do also have to watch out for botulism, but if the lacto acid drops the pH below 4.6 you should be fine.
