I was throwing together a venison vegetable barley soup last night, and went to the cabinet for a quart of my mom’s tomato juice. Behind the 2021 jar were 2 quarts from 2012 hiding behind some 2014 pickles. They looked fine, just not as bright red as the newer stuff. I shook one up, popped the top, smelled, and tasted. It was as good as any other jar she’s ever made, which is awesome, using their Arkansas garden tomatoes. The soup was great as usual (humble I know) but my question is, how much risk was I taking? In hindsight I reckon the sip out of the jar was not advisable, but I hard boiled the meat, juice, and broth in a Dutch oven for 30 minutes and low boiled the whole soup for probably another 1.5 hrs. Stupid or nah?
by LongDarkBlues-listen
4 Comments
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If they were still sealed, made the correct opening noise and smelled fine, they are probably okay
HOWEVER, the bigger concern is that they were stored with the rings on which can conceal a false seal so I probably wouldn’t have gone for it myself
As previously mentioned, don’t store those jars with the rings on, read up on it.
Also, in theory and if it’s a critical situation where you _have_ to eat a questionable can (don’t know why, but again, theory), boil it first, as botulinum toxin (extremely deadly and one of the prime reasons for the practices in canning) is rendered inactive after exposure above 85C° for 5min (whatever that is in the US, I refuse to learn imperial out of principle).
If a tested recipe was used and the seal still intact then it is safe to consume. Color and nutritional value will diminish through the years. That would be my main concern for something that old is whether it will still have any vital nutrition left as that is part of my reasoning for canning.