Others discard after 5–7 years to avoid any risk at all.

Most agree: Your health is worth more than the contents of an old jar.

🧑‍🍳 If You Were to Use Them (Hypothetically):
If you were to risk it (again, not recommended), a common approach includes:

Inspect the jar carefully.

Smell check after opening.

Bring contents to a rolling boil for at least 10 minutes.

Use in fully cooked recipes: soups, stews, casseroles.

👩‍⚕️ Bottom Line:
After 17 years, the risk of botulism outweighs the benefit — especially since you can’t detect it by smell or sight. As tough as it is to waste food, in this case, safety comes first.

Would you like advice on re-canning or long-term food storage for the future? Or a safe way to dispose of them?