Comments on: Home Canning FAQ

By: Shannon

Shannon — Sat, 17 Dec 2011 03:16:33 +0000

I have a similar situation as Sue in that I forgot to wash my lids (they were new). Is my jelly going to be safe to eat or do I need to throw out the batch? I processed for somewhere between 7 and 10 minutes. Or can the jars be reprocessed if I remove lids, replace with new (and washed/dried) lids? I’m concerned about the unwashed lids being on the processed jars and wonder what to do with these jars of pepper jelly?

By: Zuzann

Zuzann — Fri, 14 Oct 2011 18:49:25 +0000

I was wondering if I can still eat my canned peaches if they have mold on the outside? I thought I wiped down the jars well enough but I noticed today that there is mold growth on the outside of the jars. TY

By: Sue

Sue — Thu, 29 Sep 2011 18:49:46 +0000

I made jalapeno jelly last night and it is awesome! However, I did something stupid…I bought new lids and bands but I forgot to wash them! I did clean and sterilize the jars in the dishwasher and did a boiling water bath for 10min and all the lids sealed..will my jelly be safe to eat?

By: Mary C

Mary C — Wed, 21 Sep 2011 14:14:40 +0000

Last night I canned 35 jars of peaches. I went in this morning and realized that I didn’t waterbath 7 of them. Is it safe to just go ahead and process these now? It’s only been about 7 hours at this point. Thanks.

By: Lori T

Lori T — Sun, 18 Sep 2011 21:14:11 +0000

Has anyone seen proper proceedures for stacking canned jars? I’ve been told it is OK, but am worried about it for the same reason you do not leave lids screwed on your jars. ‘If you’ve got an active bacterial population in your jar, they will produce various gasses.’ These gasses usually open the jar and you know it when you retrieve it to use, but if stacked I’m worried the jar will re-seal as if it would if the ring was left on. I’m looking for literature indicating why stacking is OK when rings are not.
Thank you.

By: Lori T

Lori T — Sun, 18 Sep 2011 21:05:45 +0000

Proper procedure for salsa’s is that you can adjust peppers – meaning switching hot for mild or mild for hot – keeping quantities the same, but NEVER peppers for tomatoes. You should freeze your salsa for safety right away.

By: Christine

Christine — Tue, 06 Sep 2011 19:56:06 +0000

I made a batch of salsa a couple of weeks ago. After reading the posts on this site, I’m a bit concerned. I usually always follow preserving recipe exactly, but this time I was a little short of tomatoes and added extra peppers. It looks fine, but should I worry?

By: Janet

Janet — Wed, 31 Aug 2011 17:20:42 +0000

Yes…I am a newbe to canning preserves/jams. I canned some strawberrys filled leaving a half inch (to much air) The cans all sealed however it looks like there are bubles in the strawberry preserves. I picked out all the bad strawberries however I am worried that the bubles are a bad sign…please help! Thank you for all your help.

By: Pennie

Pennie — Sun, 14 Aug 2011 18:01:16 +0000

Hi.
Is it safe to stack canned jars? Or would it prevent the lids from popping to tell me that the canned food has spoiled.
Thank you!

By: larry

larry — Thu, 28 Jul 2011 23:00:15 +0000

Hi
Every where I look it says I have toprocess figs in pressure cooker, but I cannot find a recipe ( processing time and pressure) anywhere.
Can you help

regards Larry