hi...quick question: I just followed a recipe for pickled beets from the book Stocking Up, which says to process in BW Bath for 10 minutes. I did so, and then
noticed that Putting Food By, and other sources I checked since, say to process pickled beets for 30 minutes. Do I need to re-process these jars, and if so can
I do them for 20 min only since I already processed them for 10? thanks.
re-processing pickled beets
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 LHG |
re-processing pickled beets |
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Posts: 1 (10/19/09 10:47:43) |
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mcnerd |
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Posts: 253 (10/19/09 11:03:02) |
30 minutes is the correct processing time for pickled beets. If its been more than 24 hours since your jars came out of the canner, you would have to go back
and start from the beginning of the recipe, otherwise you can just put new lids on and reprocess for 30 minutes. Processing times cannot be done in portions,
but must be a rolling boil for the entire time since the purpose is to kill bacteria.
Unless you have a lot of jars, it might be preferable to just put them in the refrigerator until used up. Check the (re)publishing date on the Stocking Up book. Sounds like it might be dated before 1994. in which case it should be discarded or marked somehow not to consider it valid for modern canning. You should also make sure that the proportion of ingredients for the pickling brine is the same as the modern recipe otherwise you may have another type of problem.
Support Botulism: Prepare your food in an open kettle and seal.
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