This does not look friendly. This was a raw can that I achieved the appropriate pressure and time for.
Opened a can that looked like this. I've eaten some already and the others look fine. Any suggestions?
I didn't eat it but it doesn't smell.
by AboutOneUnityPlease
5 Comments
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Assuming safe canning practices were followed, this just looks like a bit of fat that was stranded on the bits of meat above the liquid. I add some smoked chipotle powder when I raw pack pork shoulder, so my fat turns a bit orange, but the fat above the liquid line is always white like this.
Home-made penicillin?
Fat does that when it’s pressure canned. Chicken seems to do it the most
“When in doubt, throw it out.” “It looks questionable to me.”