[M2photo]

<div>You have a 24 hour window to re-process things according to the National Center for home food preservation preservation site. . I hate to say it but pitch it. You can talk with your state extension for proper disposal. Botulism spores float through the air and can cross contaminate. There is a procedure It involves a minor hazmat cleanup process. The extension may say to throw the jars out without opening it. You could also try contacting Rose red homestead. I’ve always had good luck with her getting back to me in a couple days. She also has a video on botulism. It’s been a while since I’ve seen it I can’t remember if she talks about disposal.
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[M2photo]

I dug this up as well. It as close as I could find for what you are asking. You can contact the CDC and any college extension that does home canning. The bottom line I get is throw it out as there is no … proof. I’m not sure if that is the word I want, evidence experiment? Anyway the motto from the books and CDC is when in doubt throw it out. https://nchfp.uga.edu/how/general/for_safety_sake.html

• This reply was modified 1 year, 6 months ago by  M2photo.
• This reply was modified 1 year, 6 months ago by  M2photo.

[M2photo]

Botulinum spores are on most fresh food surfaces, but because they grow only in the absence of air, they are harmless on fresh foods. The conditions which favor the germination of these spores are low acidity (such as in vegetables and meats) and the absence of air (such as in a sealed canning jar). These Clostridium botulinum spores can be destroyed by pressure canning the food at a temperature of 240 F or above for a specific period. If you find timetables on recipes for processing low-acid foods in a boiling water bath canner, do not use them. Research has shown that these timetables present a very real risk of botulism. <div>https://extension.umn.edu/sanitation-and-illness/botulism
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