aberwacky

We always keep our eggs from our chickens out on the counter. They stay fresh for a long time that way. And, I always crack them into a separate bowl, just in case one is bad. (Learned that after cracking the 14th egg into a bowl for a big batch of scrambled eggs and ruining it all when it turned out to be bad.) I'd keep the uncooked eggs and toss the boiled ones.

I would toss it all. They weren't even boiling-water-bath canned, much less pressure canned (which is the appropriate way to process mixed vegetables like these). Why even take the chance? This is a great resource for canning inforamation: http://nchfp.uga.edu/how/can_home.html. Some of it is a belt-and-suspenders approach, true, but I follow their recommendations. I can hundreds of jars of things every year, and have to toss some if the seal fails, etc. It hurts to do it, but when it comes to food safety, better safe than sorry. Leigh

I'd use it without hesitation--I vacuum seal all our venison and wild boar, and have never had a problem with it. As long as the seal has held, and there is no evidence of freezer burn, it should be just fine. In fact, after cleaning out my freezer last week, I found a perfectly sealed, vacuum-packed venison boned ham from 2003 (!) and pressure-cooked it with wine, garlic and other goodies. Tasted just fine, and none of us have died yet from it. I will note that I did throw out some things whose seal had failed, and showed extensive freezer burn. Sometimes those are just not worth saving. Leigh