Seeking canning (eating?) advice for jam
About 3 summers ago, I was a little overzealous with the jam making and I have about 3 dozen jars of blueberry jam left. Is it still ok to eat?
I've done some internet searches on the question, and the feds say toss after a year but considering their stance on things like eggs, which I regularly ignore without ill health affects, I'm wondering if I actually need to throw them away. The jam *looks* fine and the seals are still intact . . . the inner thrift in me is loath to throw them away, but a hospital visit is obviously more costly (in many ways, not just $$).
Thanks in advance for any advice!
If your seals are good and your product has been stored properly, I'd say feel free. The jam may or may not have good quality at three years of age, but I can't see where it would be inedible. You may or may not have read through the link: http://www.uga.edu/nchfp/how/can_07/s... but this quote from the NCHFP is worth posting, for other posters if not for you:
"For best quality, it is recommended that all home-canned foods be used within a year. Most homemade jams and jellies that use a tested recipe, and have been processed in a canner for the recommended time, should retain best quality and flavor for up to that one year recommended time. All home-canned foods should be stored in a cool, dark, dry place, between 50-70°F. Over extended periods of time, however, changes in color, flavor, texture and nutrient content of home-canned jams and jellies is inevitable. A typical full-sugar fruit jam or jelly should be safe to eat if the jar seal remains intact and the product shows no visible signs of spoilage from molds or yeasts.