....and here I thought you were talking about jam.....
my grandmother came from old outport Newfie stock.......she could bottle the pope's nose (that would be the chicken's arse)....

they ran a little cannery when she was a wee one so I always took it she knew what she was doing. Anything could be bottled and everything was
anywho.....when preparing she was extremely particular about cleanliness and the sealing process. I didn't do meats with my mom but we did bathces of pickels and acid based preserves.
Now my grandma was never one to throw anything out but a bottle of meat left out of refidgeration too long after opening was tossed. What I wouldn't give for a bottle of her moose and some fox berry preserve right now
You'll never know definatively until you try but if i was going to do it.......I'd take the bottle pack it well in a coffee can and take it that way. The stuff always kept well. There's a cloudyness that develops on the first layers if it's been compromised..... I never got the hang of tellin' how but when it "wasn't fit to eat maid" we just took it as toss it. Could be she didn't trust anyones but her's too

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