| T O P I C R E V I E W |
| msdoolittle |
Posted - Nov 07 2011 : 4:05:51 PM
I'm having a hormonally challenged week. After spending an entire hour chopping and seeding jalapenos, then icing them down for 2 hours, then going through alllllllll that canning work, I left the stupid things in the water bath for TWO HOURS after I turned it off. OMG, I am so mad at myself. These were going to be Christmas gifts. Nothing like the gift of botulism, is it?
The liquid in the mix is all cider vinegar, a ton of sugar, plus spices. The headspace does not appear to have changed, and all jars are sealed. Sigh.I'm just disgusted with myself. What makes it even more irritating is that I can't even eat this stuff cause it's way too hot for me. So, it's not like I'd even eat it.
I read somewhere where the water could potentially get sucked into the jar, and I suppose that's possible, but the headspace is the same. Thoughts?
FarmGirl #1390
www.mylittlecountry.wordpress.com |
| 13 L A T E S T R E P L I E S (Newest First) |
| queenmushroom |
Posted - Nov 13 2011 : 09:03:27 AM
Doesn't matter is something is canned in a pressure cooker or a water bath, if it doesn't pass the sniff test (even if you canned it yesterday)it gets tossed! I even sniff test the things I've canned recently. You never know.
Patience is worth a bushel of brains...from a chinese fortune cookie |
| msdoolittle |
Posted - Nov 10 2011 : 4:44:21 PM
I know, Lorena...I just bought a 1943 Ball Blue book and it just boils the mess out of things; meat included, and that's in a water bath. I mean, I'm not gonna do that myself, but I do think that many things are taken to the extreme. I do try to make things as safe as possible, but after all, this is chock full of vinegar anyway. I just hope they don't turn out slimy. Bleech! Lol.
FarmGirl #1390
www.mylittlecountry.wordpress.com |
| ClaireSky |
Posted - Nov 10 2011 : 11:50:56 AM
I think that they would be okay. Just a bit overcooked.
Julie
Farmgirl Sister #399
Success is not the key to happiness. Happiness is the key to success. If you love what you are doing, you will be successful. |
| queenmushroom |
Posted - Nov 10 2011 : 09:42:19 AM
You're not supposed to can anything in a boiling water bath unless its acidic or your making jelly. What a load of crap! How did our ancestors survive anyway??? Cripes, it's a wonder they did with all the "you shouldn't do this, that and the other or else" advice out there in the news. Anyway, I've canned green beans and other non acidic food in an old fashioned canner and never had a problem. You've got to cook it for about 3 hours once the jars are filled, put in the water again and the water is boiling. Initially, I did have some pumpkin that I canned go bad and that was because I didn't cook it long enough in the canner. I have a pressure cooker now that I will use for canning because it's quicker and for that reason only.
Patience is worth a bushel of brains...from a chinese fortune cookie |
| meggy2 |
Posted - Nov 08 2011 : 6:43:38 PM
I think the only thing that will happen is that the jelly will set up pretty stiff after a week or two. I really don't think there would be any other problem with leaving the jelly in the hot water bath longer. |
| Megan |
Posted - Nov 08 2011 : 08:19:11 AM
my dad showed me how to can, he will can 4-5 batches of food in a night, the last one normally sits in the canner till morning.
we also put white vinegar in the boil bath water or in a pressure canners water to help with bacteria and hard water build up on the jars.
www.rockriverexoticsandkennel.net |
| msdoolittle |
Posted - Nov 07 2011 : 8:18:51 PM
According to CDC data, approximately 21 people a year get botulism from eating tainted foods, and not all of those are from home-canned. Anyway...
Riddle me this.
The recipe calls for cider apple vinegar (acidity of 5%, as is white vinegar). Now, here I am reading on the CDC site: Bacterial growth is limited when foods are in an acidic environment, at 4.5% or less. So, how is 5% okay? Isn't that 5 times less acidic than what they're saying? And of course, spores are only inactivated when heated to 250 degrees, which is only possible with a pressure canner. (the toxin itself is killed at 185 degrees F)
I think too much. Going to bed now. I'm not tossing the peppers.
FarmGirl #1390
www.mylittlecountry.wordpress.com |
| Acelady02 |
Posted - Nov 07 2011 : 6:29:22 PM
I also think they will be fine...just sitting in the canner after the heat is off shouldn't have hurt them as long as they are sealed.
(((((Hugs All)))))Penny
Farmgirl Sister #3343
God gives Miracles to those who Believe, Courage to those with Faith, Hope to those who Dream, Love to those who Accept, & Forgiveness to those who Ask... |
| msdoolittle |
Posted - Nov 07 2011 : 5:58:50 PM
I thought about calling in the morning. I really do think it's okay, but still. All that work! I should have stayed in bed this morning; I would have gotten more done!
FarmGirl #1390
www.mylittlecountry.wordpress.com |
| Alee |
Posted - Nov 07 2011 : 5:48:01 PM
I would check with your extension agency to be sure but I too think they would be fine.
Alee
Farmgirl Sister #8
www.farmgirlalee.blogspot.com
www.allergyjourneys.blogspot.com
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| Woodswoman |
Posted - Nov 07 2011 : 5:35:07 PM
I read somewhere that if you can lift them by the lid alone, and turn them over and shake them without the lid falling off, then they are sealed up tight and should be fine!
Jennifer
Farmgirl Sister #104
"Nature brings to every time and season some beauties of its own".
-Charles Dickens |
| msdoolittle |
Posted - Nov 07 2011 : 4:53:40 PM
I think they should be okay, really. I'm gonna pop one open and try ONE piece. (Jalapenos tear me up) Oh well, I guess we all have to suffer for our art, huh?
FarmGirl #1390
www.mylittlecountry.wordpress.com |
| karla |
Posted - Nov 07 2011 : 4:43:34 PM
I don't think that is going to hurt them. They may be a little softer than normal from cooking longer . But I think if the jars are sealed they should be fine!
Philippians 4:13 I can do all things through Christ who strengthens me.
http://rua2j-grammysheirlooms.blogspot.com/
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