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| Over the years I've read posts from people saying things weren't processed correctly, spoiled ETC. And folks say do not open the jar or reuse it. Throw it all away.
I would think that the glass would be OK if sterilized in boiling water. Am I missing something here? I have old canning jars that my parents used and I'm sure some stuff spoiled in them. After Dad died I found some stuff that my Mom had canned 15 years earlier! Water bath I'm sure. I dumped them, put them in the dishwasher, boiled them and reused. Sorry if it's a dumb question, just curious. |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Wed, Nov 30, 11 at 14:43
| I don't think it has to do with the jars per se. It has to do with the risk of splattering or otherwise contaminating kitchen surfaces or acquiring infection via something like a superficial cut or wound. I'm referring only to the prospect of botulism as other forms of ordinary spoilage present no similar risk and what you did with those jars is just fine. So for instance, my grandfather's basement had shelves of old canned goods like grape juice, jams, peaches and pears. Even if they all had spoiled it's just messy to deal with but not dangerous, as they're all acid foods. Carol |
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| Agree. NCHFPs recommendation to dispose of the entire jar unopened is to prevent further contamination or risk of exposure. As Carol said the risk varies depending on the contents of the jar. Dave |
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| Most of Moms stuff was green beans and tomatoes. Still sealed, had to pry off the lids. But she did always add some vinegar, not sure how much. Probably about a cup per quart. I did put on some rubber gloves and opened them outside. The neighbors dogs ate them overnight. I still see the dogs often.Safe for dog consumption! |
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- Posted by readinglady z8 OR (My Page) on Wed, Nov 30, 11 at 16:37
| Sealing is not an indicator of safety as far as botulism is concerned, as it is indiscernable to sight or smell and can easily exist in a sealed container. However, pickled green beans or acidified tomatoes would fall into the lower-risk category. Carol |
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| Yes, pickles and most fruits since they are very acidic by nature wouldn't concern me as much. But any meats or any vegetables (and even tomatoes depending on how they were canned) have the potential for being extremely hazardous. Of course you could always don a hazmat suit. :) Dave |
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