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Old 02-06-2007, 11:57 PM   #1
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Question Canned Deer Meat

Please help me! I need to know how long canned deer meat in quart jars will last. My mother-in-law canned some deer meat about 10 years ago & since the seals are still good she says they are alright to eat. Please let me know the life spand on cacnned deer meat before I possible kill trying her deer meat! Thank-you Julie in Georgia

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Old 02-07-2007, 12:11 AM   #2
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I'm not an expert, and I'm generally one for keeping things a little longer than some of the experts say, but 10 years seems like an awful long time to me. If I find out anything about it, I'll let you know what I find. Someone else with some knowledge in the matter might be able to help you. I know that if you are like me, if you suspect it may be bad it will probably taste bad to you even if it's not!

Barbara
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Old 02-07-2007, 12:41 AM   #3
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I did a search and found this site (from the Agriculture Department) all about the safe handling of meat: Guidelines for slaughtering, meat cutting and further processing

According to this site, "Fully preserved canned meat products keep up to four years, but in the tropics it is only about one year."

Barbara
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Old 02-07-2007, 05:43 AM   #4
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There is no way I would trust that. The risk is just not worth the reward.
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Old 02-07-2007, 07:45 AM   #5
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Julie...

If you are starving and have no money....Naw Don't even eat it then!!!! Send me an e-mail with an address and I will send money for groceries.

Really I would not even think of eating it!
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Old 02-07-2007, 09:09 AM   #6
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Julie there are certain things that can be great after 10 years. Wine, scotch, cheese but venison isn't one of them. Get rid of it. And if it was that good in the first place why have they had it so long?

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Old 02-07-2007, 09:17 AM   #7
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Quote:
Originally Posted by JDP
Julie there are certain things that can be great after 10 years. Wine, scotch, cheese but venison isn't one of them. Get rid of it. And if it was that good in the first place why have they had it so long?

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You left out good Kentucky Bourbon!!!!
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Old 02-07-2007, 11:26 AM   #8
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I vote no. Canning meat is tricky anyway--are you sure she did it properly, with a pressure canner?

No. I would probably throw it away jars and all--botulism is nothing to fool around with.
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Old 02-07-2007, 04:48 PM   #9
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Quote:
Originally Posted by sparrowgrass
botulism is nothing to fool around with.
Unless you are a plastic surgen getting rid of wrinkles.

I'm sure we all know what Botox is.
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Old 02-07-2007, 10:25 PM   #10
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Thanks folks! I think I just needed to hear it from outside reliable sources.
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