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Old 05-04-2021, 01:23 AM   #1
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Water bath canning a mushroom pate topped with a layer of olive oil on the top

Hi guys,

I want to make a mushroom pate. I'd usually pour some olive oil on top and that creates a seal and then I'd store it in the fridge. If I were to do the same but then put it in a water bath and boil for 10 minutes, will the oxygen escape through the oil? I'm concerned that the bottle could explode if it has oil in it. Is it necessary to water bath this product. Any info much appreciated, thanks in advance.

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Old 05-04-2021, 02:09 AM   #2
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I really doubt that it is safe to water bath can any kind of pate. I don't believe it can possibly have a low enough pH that there isn't a risk of botulism.
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Old 05-04-2021, 05:58 AM   #3
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Quick answer, with no scientific quotes:-

absolutely not - the meat cannot be preserved in a water bath. Only in a pressure cooker at a specific temperature for a specific time.

better to do as normal then freeze. Or invite friends over and pig out!
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Old 05-04-2021, 07:19 AM   #4
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thanks guys, I've since figured out the differences between pressure and water canning. I'm new to this. Can't freeze or invite friends over because this is a product that I'd like to sell at farmers markets. So it'll be a commercial operation. Looks like I'll be investing in one of these guys https://www.ballmason.com.au/pressur...ric-compatible
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Old 05-04-2021, 11:25 AM   #5
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Quote:
Originally Posted by dragnlaw View Post
Quick answer, with no scientific quotes:-

absolutely not - the meat cannot be preserved in a water bath. Only in a pressure cooker at a specific temperature for a specific time.

better to do as normal then freeze. Or invite friends over and pig out!
I have seen recipes for vegi pates. The OP only wrote that it is a mushroom pate, so I don't know if there is meat in it. I guess I should have noted that if there is meat in that pate that it absolutely requires pressure canning.
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Old 05-04-2021, 11:54 AM   #6
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Right, I stand corrected, wrongfully assumed it was meat.

But as taxy has said, the acidic/sugar value which makes canning jams/jellies/pickles is not really present in a mushroom pate.

shane, you also were asking about single lids, etc. If it is for this pate, my answer pretty much stays the same. Your pate should be good in the fridge for quite some time.

I can only suggest not to make more than you can consume in a reasonable time frame.
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