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Re-Canning question.

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Posted by BryanDanks none (My Page) on
Sun, Aug 3, 14 at 10:41

I canned tomato juice using the open kettle method that my mom has used for years. 5 qts were sealed about a week ago and 5 more last night. Now I am worried about the safety of the juice. Can I open the jars and re-can using a hot water bath? I don't see why I couldn't. Any answers????

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RE: Re-Canning question.

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The ones you did last night you can re-do as they fall within the standard 24 hours allowed for re-processing (with new lids). I am assuming they will also need the required acidification of had you already added it?

Technically, per the guidelines, the ones from last week should be tossed, jar and all as there has been ample time for problems to develop in the jars and the possibility of further contamination exists when the jars are opened.

But I don't find that to be a realistic approach in this case since this is a borderline acidic food even if the needed acid wasn't added. So the risk is substantially reduced IMO.

So the ones from last week can only be re-done from scratch - dump all back into the pot, bring to a boil and cook for at least 10 mins. Then re-jar in fresh jars, add the required acid, new lids and full reprocess in BWB. That is what I would do.

Note that recommendation does not comply with the guidelines so it is your choice.

Dave

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