💭 Thoughts from the Community (Anecdotally):
Some homesteaders report eating canned meat after 10–15 years with no issue, provided seals were perfect and storage was optimal.
Others discard after 5–7 years to avoid any risk at all.
Most agree: Your health is worth more than the contents of an old jar.
🧑🍳 If You Were to Use Them (Hypothetically):
If you were to risk it (again, not recommended), a common approach includes:
Inspect the jar carefully.
Smell check after opening.
Bring contents to a rolling boil for at least 10 minutes.
Use in fully cooked recipes: soups, stews, casseroles.
👩⚕️ Bottom Line:
After 17 years, the risk of botulism outweighs the benefit — especially since you can’t detect it by smell or sight. As tough as it is to waste food, in this case, safety comes first.
Would you like advice on re-canning or long-term food storage for the future? Or a safe way to dispose of them?