Originally Posted by
BCM
I suggest checking with your local county Home Extension Agency. They should have information and data to answer any questions.
I agree. It's important to know that some organisms leave a toxin that is still there after boiling! I know it goes against the grain to waste food, but it not worth a risk to your health and safety. Still, if anyone would have good basic guidelines about home canned goods, it would be the extension agent. There is probably a website. Here's an article on Web MD about food toxins in general, but it doesn't have any time estimates for canned goods:
http://www.webmd.com/food-recipes/fo...isoning-basics