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?
Put a Plastic Bottle in the Mold
Ultimate Savory Cabbage Fritters
How To Make Pepperoni Pizza Casserole
Best Ever Chicken Thighs! Discover the magic of our simple and quick chicken thigh recipe!
Chocolate Depression Cake: A Timeless Recipe for Rich Flavor Without Eggs or Dairy
The Miraculous Benefits of Basil Tea: A Cure for All
Das stärkste Fettverbrennungsgetränk zur schnellen Reduzierung von Bauchfett
7 Amazing Things That Happen When You Burn A Bay Leaf Every Night At Home
The Benefits Of Placing A Sliced Lemon Near Your Bed
