To: Jane Long
I have eaten home-canned venison and elk that was over 10 years in the jar, and it was fine. If a seal fails, you’ll know it.
To: HartleyMBaldwin; bgill
Thanks.
I knew some knowledgeable FReepers would reply ;-)
27 posted on
06/04/2021 10:51:16 AM PDT by
Jane Long
(America, Bless God....blessed be the Nation ๐๐ป๐บ๐ธ)
To: HartleyMBaldwin; Jane Long
I have eaten home-canned venison and elk that was over 10 years in the jar, and it was fine. If a seal fails, youโll know it. Very true.
The only concern is possibly botulism but itโs the toxin that causes the problem and that can be deactivated by boiling the meat for 20 mins or more, which is the reason for the recommendation for boiling canned foods.
However, if youโre using the meat and stock for soups and stews, then you certainly will be doing that for at least that long.
47 posted on
06/04/2021 1:20:14 PM PDT by
metmom
(...fixing our eyes on Jesus, the Author and Perfecter of our faith...)
To: HartleyMBaldwin; Pollard; metmom
I’ll give y’all an update, when I open up one of the older jars ๐
106 posted on
06/05/2021 1:17:46 PM PDT by
Jane Long
(America, Bless God....blessed be the Nation ๐๐ป๐บ๐ธ)
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