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    broken seals

    marosok1959
    Tue Sep 04, 2012 8:42 am
    Newbie "Fry Cook" Poster
    We found about 14 jars of pickled vegetables, mostly cucumber, that had lost their seals 6 weeks after canning. Several were actually under pressure. I actually believe that they were fermenting. Because of the high concentration of vinegar, I can't imagine anything else growing there.

    Is there any safe way to re-can pickes?

    Thank you for your input.
    Dib's
    Tue Sep 04, 2012 9:44 am
    Food.com Groupie
    marosok1959 wrote:
    We found about 14 jars of pickled vegetables, mostly cucumber, that had lost their seals 6 weeks after canning. Several were actually under pressure. I actually believe that they were fermenting. Because of the high concentration of vinegar, I can't imagine anything else growing there.

    Is there any safe way to re-can pickes?

    Thank you for your input.


    No-you need to throw out the pickles!
    Luray
    Tue Sep 04, 2012 10:40 am
    Semi-Experienced "Sous Chef" Poster
    I'm sorry you lost all your veggies! That's so disheartening. icon_sad.gif
    Molly53
    Tue Sep 04, 2012 1:07 pm
    Forum Host
    marosok1959 wrote:
    We found about 14 jars of pickled vegetables, mostly cucumber, that had lost their seals 6 weeks after canning. Several were actually under pressure. I actually believe that they were fermenting. Because of the high concentration of vinegar, I can't imagine anything else growing there.

    Is there any safe way to re-can pickes?

    Thank you for your input.
    If you jars had lost their seals within 24 hours, you can re-process them. Alas, after six weeks, you need to ditch them.

    Signs of Spoilage:

    icon_arrow.gif Bulging jar lids, or a leak, may mean gas is present and the food spoiled.

    icon_arrow.gif Before opening home canned foods wash jars and lids and carefully inspect the jars. Bacteria, yeasts and molds should have been destroyed if the food was properly processed.

    icon_arrow.gif When you open the container, look for such danger signs as spurting cloudy or frothy liquid, an "off" color, deterioration, or slimy texture. A foamy or murky appearance and patches of mold are visible signs of spoilage. That ordinary looking mold on home- canned food may indicate the presence of a much more deadly problem: botulism.

    icon_arrow.gif The odor in good jars of food should be pleasant and characteristic of the product. Do not use food which looks or smells bad, or if there is any doubt as to its safety.

    icon_arrow.gif Destroy food if any of these signs are obvious; discard out of reach of humans and animals.

    icon_arrow.gif All low-acid, home-canned food should be boiled 10 to 20 minutes to ensure destruction of botulism-causing toxin for added safety. Heating denatures the toxin so that it does not react with the body. Never taste low-acid, home canned food before cooking it.
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