How’s my vintage food tin collection going? Well, it has sprung a leak, or at least the unopened Log Cabin Syrup tin with syrup still in it.
This cabin-shaped tin can has managed to stay intact for the last fifty or so years (not sure it's real age), but within six months of my possession a pin-sized hole has managed to appear allowing amber liquid to seep down the side (really pretty when it goes unnoticed). Rust is to blame, not me!
I had never unscrewed the cap for fear that I would damage the value, but since the tin has seemed to self-destruct, I might as well take a peek inside and taste the syrup, right? Right.
I twisted that sucker off, and…hey, it’s sealed!
I still didn’t want to open the tin, so screwed the lid back on, and then squeezed the syrup out of the tiny rust hole on the side of the tin.
What does 50 year old syrup taste like?
Really good! It tastes like maple syrup, in fact. A lot like maple syrup. I picked up the tin to see if it listed ingredients and it did: sugar and maple sugar syrups. Now, Log Cabin gives us high fructose corn syrup. Boo.
So, does any one know how to fix the hole? Something more professional than duct tape. For now the tin is going to sit on it’s side so it doesn’t made weepy pools of syrup on the shelf.
5 comments:
You are brave for taste testing that, but geez, those were the days, right? When an ingredient list was nice and short?
I think you would have to solder it to close it up for good. Do you know anyone with soldering equipment?
Amy - Yeah, soldering was at the top of my list for real solutions.
Just make absolutely sure the solder is lead-free! And even then, I would not trust tasting the syrup ever again if you solder it.
I am not sure solder would even work in this case. You need to get the metal hot for solder to take, but you have a big heat sink of syrup touching the metal. I doubt you could get the container hot enough without a torch, in which case you are welding, not soldering.
If it were mine, I would decant the syrup, clean out the tin, and simply treasure it as an empty. Oxygen getting in through the little hole will oxidize the syrup and turn it black, plus you could get mold in there.
teawithbuzz - At this point, I've waited so long to take action that I'm on my way to mold, so will probably decant as you suggest.
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