[metmom]

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.

Very true.

The only concern is possibly botulism but it’s 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 you’re using the meat and stock for soups and stews, then you certainly will be doing that for at least that long.

[cherry]

I thought the boiling time to prevent botulism was 10”....I’ve been doing that with my canned goods, home or bought, especially if the bought day is “out there” a bit....