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Old 08-17-2018, 03:51 PM
 
Location: Eastern Tennessee
2,306 posts, read 1,529,600 times
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You really cannot detect botulism by tasting. The death rate varies between 3% and 4% generally.
If you were starving you might take the risk but not otherwise.
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Old 08-17-2018, 04:55 PM
 
Location: Nantahala National Forest, NC
17,759 posts, read 3,584,935 times
Reputation: 22852
Quote:
Originally Posted by grampaTom View Post
You really cannot detect botulism by tasting. The death rate varies between 3% and 4% generally.
If you were starving you might take the risk but not otherwise.


No tasting!

Never worth it if considering to toss or not...
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Old 08-17-2018, 08:16 PM
 
Location: San Antonio/Houston
33,647 posts, read 51,869,674 times
Reputation: 83149
Quote:
Originally Posted by arwenmark View Post
YOU NEVER under any circumstances Taste home canned food if you have any reason to believe it might not be good. BOTCHUSLISM is nothing to fool with.

This tasting thing is why so many people DIE from it each year. Also if any signs of spoilage are present you are not even supposed to dispose of in the trash. You need to use rubber gloves and You need to completely destroy it.

Even if you don't have reason to suspect the food, you should always boil it for ten minutes before you taste it at all.

Lol... But I actually do. Of course everyone is different, but my curiosity would kill me otherwise.

Never had any problem with food poisoning. Probably immune to few bacterias here and there
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Old 08-17-2018, 08:48 PM
 
12,930 posts, read 19,818,561 times
Reputation: 33981
I ditched it. And after unscrewing the top and having the inner lid come off without any effort at all, I think it was a smart thing to do. It did smell wonderful though!
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Old 08-17-2018, 09:04 PM
 
Location: State of Denial
1,667 posts, read 773,796 times
Reputation: 8546
If in doubt....don't.
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Old 08-18-2018, 04:34 AM
 
Location: Moku Nui, Hawaii
9,316 posts, read 17,976,237 times
Reputation: 7981
Too bad it's gone. I'm pretty sure you can kill botulism by heat and it's already in a canning jar so it'd be an easy fix. Next time just 're-can' it by using the same methods that were used to can it in the first place. Since it's fruit and not meat, most likely it would be to just get it up to temperature and boil it for ten or twenty minutes and then let it cool off. Should aught to make it safe again.
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Old 08-18-2018, 05:55 AM
 
Location: Bella Vista, Ark
69,367 posts, read 79,558,446 times
Reputation: 38691
Quote:
Originally Posted by grampaTom View Post
You really cannot detect botulism by tasting. The death rate varies between 3% and 4% generally.
If you were starving you might take the risk but not otherwise.
I totally agree with you on not being able to detect botulism from taste.
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Old 08-18-2018, 05:57 AM
 
Location: Bella Vista, Ark
69,367 posts, read 79,558,446 times
Reputation: 38691
Quote:
Originally Posted by Mattie View Post
I ditched it. And after unscrewing the top and having the inner lid come off without any effort at all, I think it was a smart thing to do. It did smell wonderful though!
yes, if it wasn't sealed tight enough for you to use something to remove the lid you did the right thing. I will still add, after years of canning, jams and jellies normally do not spoil regardless, but I would have done the same. There have been times, even when I have canned that a few of the jars have visited the garbage instead of our mouths.
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Old 08-18-2018, 11:32 AM
 
16,523 posts, read 17,581,310 times
Reputation: 23640
Button popped? Donít eat it.

Tell her it was great.

Iíve been given food by neighbors. If I didnít like it I threw it away. But as far as they knew it was yummy good
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Old 08-18-2018, 11:57 AM
 
Location: Nantahala National Forest, NC
17,759 posts, read 3,584,935 times
Reputation: 22852
Quote:
Originally Posted by Mattie View Post
I ditched it. And after unscrewing the top and having the inner lid come off without any effort at all, I think it was a smart thing to do. It did smell wonderful though!

A friend used to give me home canned okra in a vinegar brine...but she didn't do it in a hot water bath or pressure cooker...

so I just couldn't bear to eat it. She just put in okra, brine, left at room temp...even if you make pickles this way you refrigerate them...

SHE ate them but I just couldn't...asked her about it...that's the way she's always done it...

Would you eat them?
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