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we have just had plums out of Kilner jars, bottled in 2015. Absolutely delicious! I like to put in a few whole plums, even if most are halved. The almond essence comes out of the stones and flavours them all. Our old bottled Victorias used to set so that we had plums in jelly, but these Anna Spaeth don't seem to do that.
We might have even older soft fruit at the bottom of a freezer but I think that is unlikely, as late each summer we have a sort out to make space for the new crop. Turfed-out old stuff/overflow goes into late sumer wine...
A

20 year old Barley in a nip. Standard food would be about a 5 year old chutney (made here) on a 4 year old gouda cheese. Glory in a bite.

A decent heavy cream mixed chocolate desert (kept at 2-3c for 18+ months) heavy aluminium foil seal, glass jar (so a "gu" type pudding) Nipper & I ate it, it was superb, served as a reminder to the kid.

"mature" year old parfait jar Pickled eggs (not weak brine) in strong vinegars of my own making (well, pickling anyway, I didn't lay the eggs after all) as it was a jar of around 50+ eggs

..I am "johnny fart pants"

got some 5 kg of comte in my fridge that I bought 3 years ago that i'm about to hit.

Using some 14 year old golden syrup (lovely & dark now) in a recipe that I decanted from a few jars at the back of the baking cupboard (the tins were a special edition)

Mr Gus wrote: ↑Wed Nov 24, 2021 7:47 pm A decent heavy cream mixed chocolate desert (kept at 2-3c for 18+ months) heavy aluminium foil seal, glass jar (so a "gu" type pudding) Nipper & I ate it, it was superb, served as a reminder to the kid.

Pickled eggs (not weak brine) in strong vinegars of my own making (well, pickling anyway, I didn't lay the eggs after all)

Do you mean you made the vinegar, or just spiced it? I have wondered whether I could ever justify sacrificing even reasonably good alcohol!
I love pickled walnuts but have never had the fruit/"nuts" for it. Shop ones are pretty good anyway, and the left-over juice makes a fabulous easy chutney if you just break up pressed/dried dates and drop them in, no need even to put in sultanas etc.
A

No, I made a 3 vinegar mix which was divine, using a 1/2 decent balsemic, a good old brown malt & another one, ..gave the eggs nice streaks of balsemic throughout, created a lovely egg that was sharp yet sweet, another was the same but with added chili's.

I did around 120 eggs that day. (a lot of peeling)
Really should do another batch on the Anova sous vide.

Still using some Wonky Willy’s Cacao/Chocolate that’s round about 20 years old. Very solid block, grate into a chillie now and again. Kept at ambient for duration.

Bomb proof.

Still got a Christmas Pud in reserve - I’m the only one who eats them - that may just beat the Cacao. Not sure I’m as keen though.

Bugtownboy wrote: ↑Wed Nov 24, 2021 8:25 pm Still using some Wonky Willy’s Cacao/Chocolate that’s round about 20 years old. Very solid block, grate into a chillie now and again. Kept at ambient for duration.

Bomb proof.

Still got a Christmas Pud in reserve - I’m the only one who eats them - that may just beat the Cacao. Not sure I’m as keen though.

We don't get leftovers at Cactusville, especially now that "microdesp" is about 3 inches taller and wider than me.

Desp

Happily eating 2016 homemade jam , as good as the day it was made.
Stocks labelled 2018 from one freezer nearly gone.........
George.

I have three bottles of blackberry wine that I made in 1984 sat in the wine rack next to the chair I'm sitting in as I type this. Not sure what it will be like after all these years, but it was lethal when I made it. I'd just met my wife-to-be when I made it, and she clearly remembers it being seriously intoxicating. Perhaps I should crack open a bottle and see what it's like after 37 years.