Safety_Koos
Assistant Cook
Hello all,
First time posting here so go easy on me.
I tried pressure canning some home made chili for the first time borrowing a friend’s pressure canner. All went well until I got impatient after the cook and force-released the pressure causing siphoning in 5/6 jars. One sealed well but the other 5 were discovered unsealed in the morning after sitting overnight.
I’m reading that you have up to 24 hours to either freeze or reprocess after a failed seal is discovered... but is this right for chili? Especially chili that has sat unrefrigerated for 10 hours. Doesn’t seem right, but I really don’t want to dump 5 quarts of delicious chili if I don’t have to.
Thanks in advance.
First time posting here so go easy on me.
I tried pressure canning some home made chili for the first time borrowing a friend’s pressure canner. All went well until I got impatient after the cook and force-released the pressure causing siphoning in 5/6 jars. One sealed well but the other 5 were discovered unsealed in the morning after sitting overnight.
I’m reading that you have up to 24 hours to either freeze or reprocess after a failed seal is discovered... but is this right for chili? Especially chili that has sat unrefrigerated for 10 hours. Doesn’t seem right, but I really don’t want to dump 5 quarts of delicious chili if I don’t have to.
Thanks in advance.