|
| 3 out 9 cans of beets I hot water packed & pressure canned didn't seal. I'm wondering if I drain & do the boil water pack over again & pressure can again if the beets will be really soft? I would just eat them but I already cooked a bunch to eat fresh & won't be able to eat all of them! I'd apreciate any advice. Would it be better to can the beets I cooked yesterday but didn't can? |
Follow-Up Postings:
|
| Yes they will be soft. Still edible but with a soft texture. But the only other alternative is to freeze them. 1/3 seal failures is high. Any idea what caused it? Dave PS: an alternative would be to dump those 3 jars in a bigger container and pickle them for fridge storage. |
|
| Thanks Dave! I'm not sure about seal failure probably temp changes? I realized I had the temp too high so I tried to gradually lower it. I have a new stove I'm learning to use. I haven't had such a high failure rate before. I like the idea of pickling them! I think I will do that :) |
|
- Posted by myfamilysfarm 5b (My Page) on Mon, Jul 15, 13 at 20:47
| How about beet pie? I've had it once and while it tasted 'different', it was good. I prefer pickled beets over regular beets any day. My recipe is a mixture between my 2 grandmother's. While not listed as an approved recipe, I think it should be. 1 part cider vinegar to 1 part sugar. Dissolve sugar in vinegar, cut beets, put in jar, add enough vinegar/sugar mix to cover and WB. They really have a vinegar bite, but sweet also. Dave, how safe do you think it is? |
|
- Posted by readinglady z8 OR (My Page) on Tue, Jul 16, 13 at 16:38
| There isn't a problem per se with pickling in 100% vinegar and sugar brine then canning. The issue is if you're preparing raw-pack rather than hot-pack, which is the current standard. A hot-pack processing time would not be adequate for a raw-pack product, especially beets which are quite dense. Carol |
|
- Posted by myfamilysfarm 5b (My Page) on Tue, Jul 16, 13 at 16:52
| I usually cook mine enough to skin them, then sometimes need to refrigerate til next day to pickle them. I process them for the raw pack time. Glad to hear that my sugar/vinegar would be strong enough. I know I go thru enough of each during the year. I actually will make up the brine ahead of time, processing it, then I heat it up before filling the jars of beets. Definitely a time saver. |
|
| Carol's point when she references the "current standard" is that raw pack hasn't been approved now for some time. Only hot packing. No processing is given for raw packing except in older, out-dated books. If I recall correctly raw packing fro beets was removed from the guidelines in the 1982, maybe 86 revisions. Same guidelines for both pickled and plain. Dave |
Here is a link that might be useful: NCHFP - Canning Beets
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Information about Posting
- You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
- Please review our Rules of Play before posting.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
- After posting your message, you may need to refresh the forum page in order to see it.
- Before posting copyrighted material, please read about Copyright and Fair Use.
- We have a strict no-advertising policy!
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.
Learn more about in-text links on this page here
