[Citizen Soldier]

Well, I had peach preserves this morning from the 2004 batch and lived to tell it. The lid was still sealed. BUT if you never see me post again, then you will know I had a delayed reaction. Still waiting to try the Blueberry - lime jam I made. It was delicious at the time of canning. Next on the list, orange marmalade. Thanks for your help too.

[JRandomFreeper]

The lid tells the tale. Don't consume anything with a compromised seal. Correct processing kills the anaerobic bacteria. Good seals keep out the aerobic (but the green fuzz would clue you to the fungi feasting on aerobic).

Other than that, it's all good. I freak out friends and neighbors by keeping (correctly) cured and smoked meats hanging at room temp in NM. Work the available water, protein and acid content correctly, and it's as safe as houses. Work it wrong, die horribly, sitting on a piece of porcelain.

I've been right so far, thanks USAF for the training.

/johnny