Safety First
According to USDA guidelines:
Home-canned meat is best used within 1 year for quality, and safe for up to 5 years if stored properly and the seal is intact.
After 17 years, safety is not guaranteed — even if jars look sealed and were processed correctly.
Even if they look and smell normal, botulism (a deadly toxin) has no taste, smell, or visual cues, and can survive in sealed, low-acid canned foods like meat.
✅ Signs You Should Not Eat Them
If any of these are true, toss the jar (don’t even open it indoors):
Lid is bulging, rusty, or unsealed
Fluid is cloudy, foamy, or bubbling
Bad smell when opened
Discoloration or mold
🔍 If You Do Decide to Inspect Them:
Some choose to inspect and boil contents for 10+ minutes before consuming. This could reduce risk, but it does NOT guarantee safety, especially with botulinum toxin. Canning experts and food scientists strongly advise against consuming anything that far past the recommended timeframe.
💭 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.
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