"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-31-2009, 11:12 AM   #1
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,198
Pickling Issue

OK, I made a LOT of dill pickles yesterday. Today when I went to check the seals on my jars they were all fine but the 3 largest ones. (Bad word bad word bad word!!!) Now I know these pickles aren't going to last long in my house anyway (my kids are pickle hounds) but I just don't have room in the fridge to store 3 LARGE jars of pickles. Thats where they are right now, but I can't leave them there as I get milk delivery tomorrow.

If I open the jars, dump the brine, get new sealers and fresh brine do you think they'd seal correctly?

I know I'm going to get a lot of info on food safety here but the question I really need answered is about the sealing. I'm going to have trouble getting my girls to wait even a week before opening one of these jars let alone leave them on the shelf for longer than that.

__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 08-31-2009, 12:41 PM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
It depends on why the seal did not take in the first place. If the fault was with the lids then chances are good that retrying will work. If the fault was with the jars then chances are bad that it will work a second time. There could be other reasons too, like not enough head space for example. You certainly have nothing to lose by trying it again though.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-31-2009, 06:43 PM   #3
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Unfortunately reprocessing will soften the pickles even further and you probably won't like the results.

Continued refrigeration is your best best. Is there better room if you transfer the pickles to smaller containers? The big jars are already open so it doesn't really matter at this point what you store them in in the refrigerator.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 09-01-2009, 12:48 AM   #4
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,198
OK, I reprocessed and the seals have taken. It was just stupid Bernardin lids. I MUCH prefer the old sealer rings and glass lids to use as pickles.

Thanks guys. I will keep you posted on how they turn out. I suspect you will be right mcnerd, they will be too soft and not as tasty. C'est la vie. I just don't have the room to store them in the fridge after tonight.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-05-2009, 06:34 PM   #5
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,198
Sigh. This is clearly NOT my year for pickling. First I had to reprocess and now I have two jars that seem to be leaking. Yet upon inspection the seal seems intact and the sealer ring is tight. Toss these ones?Or wait and see how tight the seal is when I open them?

And I have two jars that are suspiciously cloudy. I've NEVER had my pickles go cloudy before. Is that a sign of poor seals or what? Help!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-06-2009, 01:17 PM   #6
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
If your sign of "leaking" is loss of liquid in the jar, then that is usually due to too small of a headspace or the rings were too tight causing a sudden hard purge.

Cloudiness (on the inside) is usually caused by using a salt, other than a canning/pickling variety, which contains other ingredients and impurities that often cloud the solution, but it can be caused by other ingredients that were added and even just ordinary hard water.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 09-06-2009, 03:20 PM   #7
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,198
Hey mcnerd, thanks very much. So since only a couple of my jars are cloudy that would seem to indicate that its not the salt (same for all jars) nor the hard water which was the same. Likely it would be the dill or garlic which was different in each jar. Now that I think about it, those ARE the two jars that I thought I'd not left enough headspace. OK, that answers that question. Do you think those jars are still safe or should I pitch them?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-06-2009, 03:49 PM   #8
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
The pickles are fine.

As an added note, make sure you are processing with a good rolling boil during the whole time. The heat of course is needed for the pasteurizing process but it also provide a strong heat differential so when the jars are removed the lids will create a solid vacuum seal. And always remove the spring lids after 10-12 hours of cool down since they are no longer needed and could interfere with the seal of the flat if left on.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 09-06-2009, 03:55 PM   #9
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,198
Gotcha. Thanks mcnerd. Would you like a job as the Canning and Preserving guru? You sure helped me out this round. Thanks again!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-06-2009, 04:04 PM   #10
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Sure, I'll give it a try here. I also help out on other boards on food preservation to help people try not to poison themselves.
__________________

__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:50 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.