reheating and canning extra relish question

KSprairieAugust 19, 2011

On August 15th I made a batch of Linda Lou's Zucchini Relish. I canned six half pint jars and didn't have time to finish canning the last 6 before I had to leave. Is there any reason why I shouldn't heat up the remaining relish that is stored in the fridge and finish canning it?

Thank you.

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Technically speaking it shouldn't be done this way. 4 days of time sitting in the fridge has allowed bacterial growth. With low-acid or borderline acidic foods this wouldn't be considered safe to do.

But since this is an pickled/acidified recipe I would be comfortable with reheating all the relish back to boiling, then cooking it for several minutes, jarring it and processing it. You'll get some decline in quality but all the acid that was added should make it safe to can.


    Bookmark   August 19, 2011 at 10:21AM
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That's great news! I was not happy to have to leave the canning unfinished, but I'd have been even more unhappy if it was unsafe to can at this point.

    Bookmark   August 19, 2011 at 11:50AM
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readinglady(z8 OR)

I would also use that relish first, not as a safety issue but as a quality one as it likely will be softer and the texture just won't hold up as well with storage.


    Bookmark   August 19, 2011 at 3:45PM
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I agree, I don't see why there is an issue if it's been refrigerated, but as Carol mentioned, the quality may be lessened by the storage, so I'd use it first.


    Bookmark   August 19, 2011 at 4:04PM
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Thanks Carol and Annie. I mark my jars with the date the product was canned, so we will be sure to use this batch first. Can't wait!

    Bookmark   August 19, 2011 at 6:02PM
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