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Post by Tooln on Jul 16, 2021 7:24:43 GMT -6
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Post by biglakebass on Jul 16, 2021 7:33:25 GMT -6
Why risk it. I would dump it
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Post by sd51555 on Jul 16, 2021 7:50:31 GMT -6
This AM I opened a jar of venison I pressure canned last fall. I noticed this black on the top. I'm not going to eat it till I find out what it is. The jar was sealed really good and there was no bad smell once opened. The lid also looked like new. Anything I find on the web says it isn't mold because of the heat in the pressure cooking process ans the jar being well sealed. Anyone have any ideas? I agree. If you're not sure, pitch it. What did you all put in there? It almost looks like something burned or caramelized. Was the juice level lower in that jar? |
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Post by sd51555 on Jul 16, 2021 7:55:51 GMT -6
When I go for a jar, I give it three tests:
Tap the lid to make sure it's still sealed tight
Look at it
Smell it
If all three are good, the senses are satisfied, and rock on.
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Post by Tooln on Jul 16, 2021 8:03:15 GMT -6
There was barley along with the venison. The fluid (juice level) was low on all the jars.
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Post by wklman on Jul 16, 2021 8:30:53 GMT -6
Kinda looks like dried up blood.
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