Reprocessing canning failures
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- Опубліковано 2 жов 2024
- have you ever canned something and the lid just never sealed?.. and you thought "now what?"
Let's talk about how you can take that jar from room temp (or refrigerated) to re-canning it again. We'll even look at a jar whose seal failed (in real time) and do a quick evaluation of why (a post mortem) and then reseal that jar with two other times (4 jars total) that need resealing.
all is takes are some clean jars, lids/rings, a canning pot (WB or PC) and a hot item to put into the jars.
As always let me know if you have any questions.
I pressure canned Hamburg Patties. 3 pint size jars did not seal out of 6 pints. Dang…What do you think? I’d like to reprocess those 3 when I finish my ground hamburger that’s left. What do you think? Will they be safe to reprocess? Thank you…😃. Connie from snowy Michigan
hi Connie, yes i'd reprocess them...hamburger is pretty forgiving, reprocessing once (or twice) won't hurt anything...you could also freeze or dehydrate if they don't seal again!
@@OldSchoolPrepper I ate one jar for dinner. Wow…I must say they were so good! But I am going to reprocess tomorrow with the ground hamburger. My pinto beans took up most my day, so tomorrow is hamburger day. I really appreciate you getting back so fast. Your better than friends I have. Your response has helped me a lot in confidence too. I worried about them being meat and all….Thank you so much!
@@cbass2755 coolio! soon you will be the person others will ask how to handle problems! i do love pinto beans too. We raised pigs a couple years back and I do love pinto beans with a good smoked ham hawk.
I had to reprocess my dandelion jelly. It happens to the best of us
☮ yes, yes it does ☮
I canned 19 quarts of tomatoes the other day, 3 failed to seal. today I dumped all the maters in a pan, added some new tomatoes and some juice that I made from the tomatoes the other day, from the fridge....today reprocessed plus the new stuff.....2 failures.....UGH.....they're going into the freezer....lol
hi Lee, what kinds of lids are you using? real Ball, Kerr, Harvest or Tattler? or a knock off? Lots of people are having failures with 'fake' Chinese knock off lids that can even say "Ball" on them. Often people are tricked into buying fakes off amazon. you also might be interested in this video where we discuss what may have gone wrong and how to fix it: ua-cam.com/video/61Z0H_EGNDA/v-deo.html
I just pressure canned pints of sweet potatoes. 4 did not seal, the rest did but I lost so much liquid! Some almost half, others not so mush. Their sealed, but are they going to be safe to eat with so much liquid gone?
if the jars sealed (even with liquid gone) they should be safe to eat. I'd reprocess the others or put them in the fridge (those that didn't seal). for the jars that sealed and you are worried, heat up the contents after you open them and check them or spoilage e.g. in 6 months when you pull one of those jars off the shelf, head up the contents for 10 minutes before eating....that is one fail safe.
@@OldSchoolPrepper Thank you! My others sealed nicely, it’s just those 3 jars. I really don’t want to eat as I’m still stocking for emergencies. I’m not where I want to be yet. So, ok…I’m going to remove those 3 failed jars and reprocess. It’s meat, and that’s what I was worried about. Thank you so much for your quick response! I’m canning now, ground hammer, and I’ll toss them in with the rest. ❤️ You are the best!!
Hi, new subscriber. I made apple scraps jelly yesterday with the apple scraps left over from canning applesauce. The jars sealed but the jelly didn't set. Could I reprocess my apple scraps jelly?
you can reprocess however unless you do something different (i.e. add more pectin) then I suspect you may have the same result. I'm not an expert jelly maker but am really good with jams. I would take all the jelly out of the jars, heat back up, add more pectin (either powder or the fruit you used for pectin) and then move on from there. Did you use a powdered pectin?
I was taught never to tighten jar rings after processing because you get a false seal. What do you think?
I agree not to tighten to much...I'll tighten so I can move my jars around and then remove them at the 24 hr point or when I put away
Thank you for this helpful video
Glad it was helpful! ask questions anytime. My turn around time is around 24 hrs on qestions if i'm in town.
Do I need to add citric acid and salt again to the diced tomatoes that i’m reprocessing?
hi Misspimake, I just had this convo with my FB Group (Master Canners and other science folks) today! so....the salt is optional anytime (it's not needed for the preservation process) only for flavor., you can add none or some or more. p to you. The citric acid (or lemon juice or vinegar) is what's in question. My group think decided that we don't think one needs to re-add the acid once it's in there. We further agreed that if Pressue Canning we don't need to add it at all (if we don't have to add acid to green beans or potatoes why do we need to acid to an already fairly acid food?) but that's a different video. We did ask someone who works at one of the Extention SErvice (University) but they don't have clear direction about the acid...so they don't know at all.
Where did you get your stainless steel rack?
I think we got the at Amazon!
Good morning 😊 great video and perfect way to prevent waste.
I love that “ping” of the cans sealing don’t you? ❤️
I got a commercial for Porsche, which was a very welcome change from the political ads 🙌
I guess i'm not Porsche worthy, i've not seen a car ad yet.
@@OldSchoolPrepper 🤣
This is a very helpful video. Have you ever reused the lids from other than dry ingredients?
yes I have and for the FIRST time ever, i'm saving used lids (canning used) 'just in case'....i reuse the for dry now but I'm going to have to give canning some water a try, with used lids. Are you saving your lids too?
Annoying when just 1 or 2 jars don’t seal but better to redo your way and as you commented it removes the pressure to hurry up and eat that product. Thank you for confirming this is how to save my foods.
it happens to the best of us and that's if we have good lids, these cheap knock off's are a a huge issue for a lot of canners these days. I happen to have a large stock of lids but trying to find some now is hard at best.
I am reprocessing hamburger soup today. It siphoned pretty bad I believe because I used dehydrated vegetables and did not account for that expansion in the jars. Live and learn. The lids look ok but I am going to use brand new anyway and save these for just in case. Great video. Best Blessings
I'd also use brand new lids...yeah, things that expand can be tricky, I can dried beans and finally figured out how much to use for expansion. trail and error
Good information , I always learn something new , thanks for sharing , stay safe, God bless !
canning is easy but lots and lots of little steps. do you can now?
@@OldSchoolPrepper no , I haven't yet
@@MichaelR58 once you want to, let me know if you run into any issues....@PalmettoPrepared knows a ton about canning as well.
@@OldSchoolPrepper I appreciate that 👍
Thank you for sharing this with us. I love your channel
thanks NWA, i've been sub'd to you for quite a while
Please help!! I pressure canned a bunch of tomatoes and apparently was having a brain aneurysm at the time. I processed for wrong time I was supposed to process for 25 minutes and only did 10 minutes 😓…. All the jars sealed… can I reprocess without undoing the cans or should I opened them and just start from scratch?
hi Esly, you aren't alone... we all do this from time to time. So the USDA would tell you to take off the lids and reprocess the tomatoes with new lids. However during this time of lid shortages people have begun to reuse lids that they have used (once or twice) with success. If I was you and If I was short on lids, I'd give it a try with the old lids...simply because if the old lids fails you'll usually know right away, but this is a personal choice. Using the old lids to reprocess is considered a "Rebel Canning" method, meaning you are 'breaking" the USDA rules. So...it's basically up to you. If you decide to use the old lids remember to take the rings off (for storage) and test the lids for the seal before putting in storage and before you use the produce again and don't stack any jars on top without putting a rack in-between. If anything doesn't make sense let me know, I can usually get back to people fairly soon....Good Luck to you.
Now I am subbed also. My wife will be surprised when she sees notifications of your new videos.
let her know (and you too) I usually respond to questions/comments in 24 hrs or less...so if you run into issues let me know. I spent the day today taking my fermented sauerkraut and canning it up. who knew? I didn't know one can fermented items. I've been canning for 30 years and just learned that a few weeks back.
Thank you for the instruction.
is your daughter the canner in the family? or everyone?
@@OldSchoolPrepper This is her first year canning. I grew up canning jams then fruit as a teenager. That seems like centuries ago though.
Good video. I just subbed and rang the bell. I just did my first raw pack canning of chicken. Due to not having enough meat, five of the quarts have only about a pint of finished product. Should I leave them alone, or could I combine and reprocess into clean quarts to save pantry space?
did they seal? did you put extra fluid in them? did you pressure can. if you pressured canned and they sealed, they are good to go. If you don't have enough meat for a container....just add more fluid to make up for it..... but the real test is if it sealed or not.
@@OldSchoolPrepper I didn't realize I was on my wife's account. They sealed and have enough fluid for the amount of meat. I'll just leave it as is and use them first, two at a time, to free up pantry space. Now I need to check my account to make sure I am subbed.
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Good to know ! Haven’t canned yet so great tips
you will love it when you start canning. It's hard to beat putting up your own food, especially if you grow it!