We’re eating vintage, canned foods made with a grandma’s love. Let’s talk about that. [Funky intro music] Good Mythical Morning. We’re about to taste some vintage, canned foods, but first. This portion of today’s episode is sponsored by Cook Unity, a chef powered marketplace that delivers freshly prepared meals inspired by global cuisines. For me, there is nothing more draining than going to the grocery store after a long day of working. Oh, yeah. Because we work so hard. So hard. Then having to cook the ingredients that you just bought. With Cook Unity, you get a diverse selection of global gourmet flavors that fit every pallet without the hassle of cooking or meal planning. Meals arrive at your door in sustainable packaging, are made with responsibly sourced ingredients and are ready to enjoy in minutes. You can choose from hundreds of diet friendly dishes by award-winning chefs every week with options like keto, vegan, low sodium, and high protein. 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Once again, that’s GMM 50. Head to the link in our description now to try Cook Unity, 50% off. And thanks again to Cook Unity for sponsoring this portion of today’s episode. Now we’ve gotten hold of some grandma’s cans. Um, Explain. Nick’s grandma to be specific. She has been canning stuff her entire adult life. And, uh, we found out about this. We were like, you gotta get hold of them, Nick, and we gotta get ’em in here and we gotta try to eat. But they say that it preserves stuff forever. And she certainly tested that theory by keeping these jars or canned foods around. That are older than Nick himself. Yeah. Are we gonna taste it? It’s time for, Show Us Your Cans, Grandma: vintage canned foods taste test. Okay, boys. Uh, what you haven’t mentioned, or maybe what you don’t know, is that Nick’s Grandma, Virginia, is also an award-winning home canner. I don’t really know. Didn’t know that. Nick, do you know what the award. What is for that? Yeah, she’ll talk about it in our last round. Ooh. Teaser alert. Uh, we also have a photo of– You were about to click away. The shelf that she leaves things on. Oh, nice. Oh, that’s nice. You ever been in there, Nick? We have one of those for a while. I handpicked all these, uh, right off that shelf. Okay. Yeah. Like Nick teased, we do also have videos from Virginia, but at first we are comparing two of her cans, her canned peaches. The darker one is from 1996, the other one is from 2023. And here’s what Virginia had to say about them. As you can see over the years, they do darken. Mm-hmm. Um. I think the flavor maybe won’t be as peachy as what this one is, but. Would you eat the older ones? I’d try it and if I didn’t like it, then I’d dump it, you know? But it just depends, you know? But as long as the seal is down, there’s no, you can’t get sick off of it. Hey, I trust that woman. Okay, as long as the seal is down. She said, all we gotta do is taste it, and if we don’t like it, we dump ’em. This was canned when we were graduating from high school Link. That’s right. And this was, was canned. These, you know what? You wanna try the– Two years ago. You wanna try the young ones first? Yeah, let’s try the young one first. Yes. Do you wanna dump or you want. It just kind of smells like canned peaches. I didn’t know if it was, if it fermented or something. Oh, she put a pit in there for us. That keeps it from going bad. Yeah, that’s probably not true. I mean, look it. She adds the pit for color. Oh, she adds the pit for color. You know more than you let on, Nick. Look at this. Um, um. Hmm. She adds something else too. There’s liquor in here. There’s not liquor in there. I just ate a whole one. I’m gonna save that for later. I don’t know why. It was just, I didn’t want it to fall back in there. Um, Yeah. They’re okay. Nick, This thing is supposed to like open the top of the jar. But it’s got a little popper here for. Oh yes. Oh, nice. Smell it that. She’s like, yeah, they’re, they lose some ooh, color with age, but I’m still implying. Oh, smell that though. That you, I expect you to eat it. That doesn’t smell bad. It smells like peach leather. It has like an aged peach sort of vibe to it, but not like a rotten one. What? Well mix what don’t mix. Are you think I’m making a pie or something? I wanna see it for all you know and all it’s glory. Well, I mean, I can now tell that they’re peaches because. Think of all that we’ve learned in the, since these were canned. I mean, this thing, this thing’s brown. Y’all, I don’t know. I don’t know. Do I want– But it doesn’t smell like it’s got bacteria or anything. It just smell. Again, she said, if. If it ain’t pop, don’t stop. You’re not stop gonna get sick off of it. That’s what she said. And she didn’t wink. I was expecting her to wink. Uh, do you know if your grandma is capable of winking? She is. Okay. Dink it and just eat the whole thing. No, I’m just. Why would you want to eat a brown? It’s nice. No, it’s not nice. No, no, no. You, you, you’re, you open your mind a little bit. Expand your horizons. And close my eyes. Expand your mind a little bit. Like this is something that people would pay a lot of money for. Think about you got, if you found liquor from 96, you’d be all about that. You’d be like, it’s aged. This is vintage. This is a vintage year. Hey, I took a little taste of it. I’ll take another one. Just ’cause you said it’s a vintage year. It’s not bad. Vintage year. There’s nothing about it other than the fact that it’s brown that’s bad. Psychological man. Alright, we’ll save these for y’all. There’s a lot. There’s a lot. There’s a lot going on here. There’s a lot. Yeah. I feel like that the peaches have a limit and if that’s what we’re deciding, I am not feeling grandma’s cans. Oh, I am definitely feeling grandma’s cans on those peaches. You did peaches. So now it’s time to do pork. Pork that was canned in 1998. And how do we know that? ’cause she wrote it right there. Yep. Pork 98. I will say it looked a lot better before we shipped the cans to California. Oh, really? They weren’t shaken up or something? It shook it. It broke up all the meat. It used to be like solid meat pieces, and now it’s kind of just broken up meat. Okay. Just from getting. I’m sorry to hear that. From getting jostled. Yeah, so now it’s just like. It’s just pork. [Link gags] I mean, it does, it just poured from the last millennium it, the pop, the, the popper didn’t pop, so. I feel like you’re overreacting. I’m scared. I feel like it, you, you think that it’s gonna be bad. It just smells like, it just smells like vienna sausage. Yeah, it smells like a processed meat. My grandma would jar and can some stuff, but it never got to this pink. Meat. Yeah, that is. And then would she serve this to you as a child? Open wide, Nick. What would she do with this? Um, she made pork sandwiches for my grandpa all the time. Yeah. A sandwich with that. Put some mustard on it. Yep. 98. Think about that. Well, we were in college. It was only two years after the last one that we were thinking about. It’s not what I’m saying. It’s not that long ago. It’s just the nineties. I mean it, I kind of has a canned salmon quality here. Just put a whole thing of ham in that thing. Good Lord girl. You want to eat all that? I think it’s fine. Get get it, get get one. Yeah. I mean get get a, get a, get some. Gimme one of your, I give you my fork. I don’t have a fork anymore. I can’t eat. Take that. I made you one. I made you one. Well, I’m not eating all this. I’m just gonna nibble it. Oh. Ain’t bad grandma. It’s just ham. It just tastes like corn beef. Yep. It’s go, it went all the way down. It’s not the best meat I’ve had in the past week, but it didn’t taste something. It’s not the meat. I’ve had something in a while was wrong with it. It might be the worst meat that I’ve had in quite some time, but it’s not off. But I would eat it. We’re not gonna get sick from that. Well, we don’t know for sure. No, I I, the top wasn’t popped. It didn’t taste. There’s nothing off about it other than it’s just taste. I didn’t gag when, when I ate it, so I feel like I’m, it kind of tastes like nineties pork, which had a different, don’t you remember? Had just had a different flavor. So we we’re gonna be feeling grandma’s can. Yeah. Over on the Mythical Society. I’m learning how to be a better songwriter by sitting down with some amazing musicians and discussing all things music in a three episode series called That Song, Sa Song, Song, Song. Mm-hmm. And you can check out the finale episode with Max available now. At mythicalsociety.com. Oh yeah. Okay. Up next we have two different kinds of pickles. Let’s start with the beet pickles from 1997 and the lid is popped. So they’re definitely not safe to eat, but you can inspect and, and smell them stuff. Oh, yes. Thank you for pointing that out. 1997. Hmm. She did say as long as it’s not popped. And so if we’re going by Virginia’s rules here. It popped. I shouldn’t eat these. But it popped in shipping. Oh, you think so? How do you know that? So before, ’cause that’s what Nick said. Nick said it wasn’t popped before. It’s true. It was not. Okay. Beets, oh, it has a nice, it has a like a Christmas smell too. Woo. You know? But typically you would expect the color of these beats to be purple. Who needs that though, when you can get brown? That is some brown, brown stuff. Ooh, that’s pleasant. That’s, I mean, beets for days. Look, it just keeps coming. Yeah. I’ll save that one in there for you. Oh, there’s a nice little beet sauce down along the side there. Come on. They have a great smell. I, I, again, I think that the, there’s like a compositional change that happens with these things over time that would be considered the delicacy. Right. Should be considered a delicacy. We really want to taste it. I’m, everyone has heard me say that you should not. So go ahead. I’m gonna just look away. Just a little, a little lick. Doesn’t burn. Didn’t burn. It’s not burn. Keep on going. That’s what they, that’s what Virginia would say if when you start lick at you, it doesn’t burn. Keep eating it. If it, if it doesn’t burn, make a turn. That’s right. I mean, she’s like, take a little bite. It’s all right. Tastes good, looks horrible. It tastes better than a, just a fresh beet. It’s a Christmas beet. It is a Christmas beet. It’s Christmas-ified. She put something else in this one. I think it’s the bacteria. No, it’s good for you. Well, I think because they’re pickles, you do put a, you put a brine, you put different spices. Yeah, there’s something in the brine. So yeah. So the other ones are sweet pickles from 1996, and this is what Virginia had to say about the pickling process. Oh, they have to go in the salt brine first, then you rinse them, and that’s an Elm brine. You put elm in there to kind of, um, perk ’em up a little bit, and then you put them in the sugar brine. But the whole process takes 14 days. Wow. Yeah. It is. Wow. It is a wow moment. Nick. Nick, that’s, that’s you. That’s you interviewing your own grandmother? Yes, it is. That’s a sweet moment you were sharing. Yeah. She’s saying a bunch of stuff and you saying, wow, what can I say? They cut me off in the edit. You said, did you say more than that? An elm brine, like the tree? I, I don’t know. Yeah. Tree. Yeah. Yeah. Wow. 14 day project. Wow. You said it, man. Wow. Yeah. Wow, wow, wow, wow, wow. I’m excited about these. Woo. This is, this is a dark 1996. Darkness. Got real dark. Look at that. Look at that. What? What is that? Oh, oop. I like our system. Whoop. Here they come. Man, they got dark. Pickle, pickle, pickle, pickle, pickle, pickle. You look those pickle, pickle. Take your pick of the pickles. They’re translucent. Now these didn’t pop, so we can eat these. You see that translucent? Can you see how you can see right through it? And. It’s just things have broken down. That’s all digestion is, is breaking things down. This has just been partially digested for us. By time. By time and jar. It is not right. No, it’s complex. It’s the elm brine. Yeah. You gonna get a complex from eating it called like brain eating parasite. No, there’s none of those in there. Maybe it is the elm. I don’t know. It doesn’t taste like a pickle. It tastes nothing like what I expect. It’s like beyond pickle, you know? Yep. It was a pickle at one point. It it was a pickle grown in a jar, like a. Can we, can, can we, how many of these does she have? Could we sell ’em? Can we put ’em on the market? And our slogan is it was a pickle at one point. Yeah. As long as they’re very limited quantities. Okay. You could charge a lot for ’em. There’s people. I mean, I got some great ideas for the logo. Being when we’re talking about all this grandma cans of it all, okay. I really wanted to like these, but it’s a little too odd. We are not feeling grandma’s cans. And finally, what we’ve all been waiting for some canned chicken from 2013, uh, and also a little bit from Virginia on her accomplishments in canning. Oh. Yes, I have taken, um, canned chicken to, um, a couple fairs and I have won first place on ’em. And, um, at the sandwich Fair, which is a very large fair, I’ve won best of Show for the canning and best of for the jam, um, which is a big um, crystal bowl, it’s engraved and I had enough to give each one of, of my children one of the bowls. Plus my adopted son, Tim has one too, and I still have one left. Grandma get some bowls. Dang. The sandwich fair? Yes, it’s very big. I’ve heard of it. The sandwich fair. Yeah. Now when I look around here, I can see that there’s like. There’s the, the end of a chicken leg bone. A whole chicken put in there. We got a whole chicken in there. She’s smushed in there with– People are going to Costco, getting rotisserie chickens. This is just from the fat or is this, I wonder if she added? That’s just the fat. Yeah, because she cooks it. Okay. It is a cooked chicken. Yeah, well, it’s not a raw chicken, and I can see that she made this one on January 1st, 2013. So New Year’s Day. She’s shoving this chicken in jars. This chicken is almost exactly as old as this show, right? Or no, it’s a little bit younger than this show. Because that was 2012 was the beginning of Yeah, we, we had a year on, we’ve had a year on this chicken. Okay. Oh, did you hear that sound? There was a pop. I can smell it from here. It’s not un pork, like. Right. In, it’s in the chicken quality. It seems all meats. She won an award by putting chicken in a jar. That’s the kind of contest I wanna go to. I mean, did they spread it on bread? Because did everything have to be a sandwich. I assume at the sandwich fair. That’s kind of what you do. And Nick, that’s what you were saying for your granddad. Yeah. She would take this meat and put it on a sandwich and it’s so soft. Mm-hmm. I can see it making a great sandwich. Is it coming? Not really. Our system’s failing us. No, no, no. It, it, it’ll, it’ll happen. You gotta give it. Time. This is gonna be, yeah. Pat me on the back at the same rate. Everybody get quiet. Everybody get quiet. Oh gosh. There it goes. There it is, man. Look at that. Look at that. The chicken came out. Fall off the bone. Chicken’s off the jaw. And the top wasn’t popped. So 12 year chicken. We have to taste it. Award winning this chicken. Okay. One little dink. Oh. Oh. Who am I kidding? Yeah, that’s not, not a problem. That’s the least of my worries. Are you eating that whole thing? No. Huh? It’s so tender. No problems. None at all. Ooh, that’s good. Grandma’s can, yeah. Put it on a sandwich. You know what you deserve a glass bowl for that. We’re gonna send you this. So if you adopt another grown man, you can give him one of your bowls and still have one. Because I don’t know if we’re being clear here, but we are feeling grandma’s cans. Yes we are. Thank you Grandma Virginia, for sharing your cans with us. Show ’em to us anytime. Thanks for commenting and sharing this video. You know what time it is. Hi, I am Fiona from Nashville, Tennessee. This is Rhiannon. We just got the mythical cookbook in the mail. Hmm. And it’s time to spin the Wheel of Mythicality. That dog wants to read that book. Click the top link to see us try to talk backwards in Good Mythical More. And to find out where the Wheel of Mythicality is gonna land. Join the Mythical Society to watch That Song, Sa Song, Song, Song, episode three is available now.