Canning venison

[delcecchi]

Issue not bacteria, but botulism spores. One difference might be starting temp. First batch at room temp or above. Second is at refrigerator temperature. Takes longer it seems to me.

[hitthebricks]

So The jars with lids that sealed could still be a problem?

[LABS4ME]

Yes... Botulism can still grow. No taste or smell...

Good luck!

Ken

[delcecchi]

Yes, it grows in oxygen free or low oxygen environments. If you are concerned, here is the good news from the CDC....

Quote:

Because the botulinum toxin is destroyed by high temperatures, persons who eat home-canned foods should consider boiling the food for 10 minutes before eating it to ensure safety.

Quote:

The classic symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. Infants with botulism appear lethargic, feed poorly, are constipated, and have a weak cry and poor muscle tone. These are all symptoms of the muscle paralysis caused by the bacterial toxin. If untreated, these symptoms may progress to cause paralysis of the respiratory muscles, arms, legs, and trunk. In foodborne botulism, symptoms generally begin 18 to 36 hours after eating a contaminated food, but they can occur as early as 6 hours or as late as 10 days.

The good news is that food borne botulism is really pretty rare, like only a few cases in the country each year.

[FishLocker]

Sorry for the long delay in answering, was busy getting to be a grandpa again. I use very little salt, maybe 1/4 tsp per QT jar. My wife would prefer less or none. She also watches my weight...someone has to! Nice to have her around!!!