Canning Question

erikzettApril 2, 2011

Ok I attempted my first canning experience today. Canned pickled cauliflower, peppers & carrots.

I hot packed and then put lids on and slightly tightened all of them.

I made 8 jars but only 6 of them would fit into canner. So the other 2 sit out for about 40 minutes before putting them in another for a second batch.

Is this ok?

Thanks for any help.

Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Is this ok?

Not really. The general guideline is that jars go into the canner HOT so you only fill enough jars for for the canner load. The rest of the food remains warm in the pot until you are ready to reheat it and then fill the rest of the jars.

This is a little less of a safety issue with pickled foods than with other things because of the acidity of them from all the vinegar. But even then the jars have cooled on the counter so it would take longer processing times to bring them back up to full heat level. So "technically" your last two jars were under-processed. I'm not saying they are unsafe just that you need to correct the way you do it in the future.

I assume you used an approved recipe for making this so it has plenty of vinegar?


    Bookmark   April 3, 2011 at 10:08AM
Thank you for reporting this comment. Undo
Linda_Lou(SW Wa.)

Is your canning pot deep enough to stack the jars ? If so, then that is what the rest of us do.
Could you have a second pot on to can more if your pot is not deep enough ?
Other than that, the next best thing would be to not fill them all with the boiling liquid and cap them up. You could fill the raw ingredients, but not add the brine. Bring it to a boil and then seal and process once the others are done.
Or, put the filled jars in a pan of water in the oven to keep them hot until you can process them.
I just went back and read that it was a hot packed food, not a raw pack food. Raw pack was not an option for this recipe ?

    Bookmark   April 3, 2011 at 1:27PM
Thank you for reporting this comment. Undo
readinglady(z8 OR)

Isn't hot pack kind of unusual for this sort of pickle? I also am interested in knowing which recipe you were using.


    Bookmark   April 3, 2011 at 4:06PM
Sign Up to comment
More Discussions
Jerusalem artichokes
Hi, I harvested my Jerusalem artichokes and brushed...
If I ever add hot peppers to my canning again I hopesomeone slaps my
hands........if I ever can again ....I will never add...
Pressure canning jam?
Hi all -- Ok, I have to admit that I just hate BWB...
Roasting previously frozen peppers
Has anyone had any experience either oven roasting...
Classico jars are back!
They changed the lid form back to a standard canning...
Sponsored Products
AICO Furniture - Cortina Bar w/Marble Top (Honey Walnut) - N65500-28
Great Furniture Deal
Artificial Grass: RealGrass by Real Grass Lawns Flooring Rye Artificial Grass
$48.94 | Home Depot
AICO Furniture - Palais Royale Double Dresser - 71051-35
Great Furniture Deal
AICO Furniture - Monte Carlo II Gentleman's Chest in Silver Pearl...
Great Furniture Deal
AICO Furniture - Victoria Palace Leather Armless Chaise -...
Great Furniture Deal
AICO Furniture - Imperial Court Tufted Sofa - 79815-EGPLT-00
Great Furniture Deal
AICO Furniture - Tuscano 5 Piece Round Dining Table Set in...
Great Furniture Deal
Metal Label Truffle Olive Oil & Balsamic Vinegar Set - MULTI COLORS
$120.00 | Horchow
© 2015 Houzz Inc. Houzz® The new way to design your home™