|
| Hi, I'm new to this forum, but wonder if anyone out there can help? I just got a huge amount of fruit and started canning (in a boiling water canner), only to realize four days later that I forgot to adjust for altitude. Can I simply put them back in again, this time processing them for the correct amount of time? |
Follow-Up Postings:
|
- Posted by balloonflower CO 5b (My Page) on Mon, Sep 15, 14 at 14:21
| Reprocessing has to be done within 24 hours. There are people here with much more knowledge than me on what to do now. It would probably help if you specify what you did, the type of pack, and time processed. |
|
- Posted by Bertiesgirl none (My Page) on Mon, Sep 15, 14 at 15:11
| Thanks! Using the hot pack method I made Peach Salsa, Peach, Pear & Citrus Conserve, Brandied Peaches and Pears, and Pear Mincemeat. I followed the processing times in the recipes, so I removed them all about 15 minutes too early (we're over 6000 feet). |
|
| Peach Salsa - I'd toss it, with the low-acid ingredients in there it's not worth the risk since it was underprocessed. Pear & Citrus Conserve - couldn't find recipe - are there nuts in it? If so, I'd toss. Brandied Peaches & Pears - I'm assuming it's like the recipe in Joy of Jams - just fruit, brandy, sugar, vanilla? Might be OK, just watch for mold. Pear Mincemeat - same thing, pears, dried fruit, sugar, spices - if the color isn't so dark you think you'd miss mold, you might take a chance and keep it. The reason for processing high-acid fruits is to keep molds and yeasts from growing, kill any bacteria or spores, and also to preserve the color. With high-sugar preserves there's less of a chance of spoilage but it's your call. I know it can be heartbreaking to throw out jars you spent a lot of time, money and effort to make. I really don't know since 15 minutes sounds like a lot to have underprocessed by. |
|
| Acidic fruit recipes not processed for altitude will be OK to eat, BUT the storage time will be less. If it was me, I'd mark them and plan to use them up within probably two to four months. The biggest concern for those will be mold because it wasn't heated up quite enough - at least with mold, you can see it and maybe even smell it. If the peach salsa was acidified appropriately, that should be fine for a shorter storage time as well. Hope that helps. |
|
| You could try freezing. It will take up a lot of space but if you have a chest freezer you might make it work. Even if you freeze them, you are still taking a slight risk that something has grown in there in the four days since you processed so you have to make the decision about risk for yourself. Personally, I would feel fine freezing but I wouldn't feed it to children, elderly, or people with compromised immune systems. |
|
- Posted by Bertiesgirl none (My Page) on Tue, Sep 16, 14 at 13:55
| Thanks, everyone for your good advice. Looks like I'll be freezing some and trying to eat the rest very quickly! Thanks again for taking the time to help! |
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
