Under-processed my tomatoes

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Blastborn

Assistant Cook
Joined
Sep 23, 2022
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5
Location
PA
I hotpacked tomatoes and processed them in quart jars for 40 minutes instead of the proscribed 45. Jars were cleaned and sanitized with plenty of citric though. Think I’m still ok?
 

taxlady

Chef Extraordinaire
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Sep 13, 2010
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near Montreal, Quebec
Did you come here so we would give you permission to not follow the guidelines for safe canning? You don't even mention the canning method, like pressure canning or water bath canning.
 

dragnlaw

Site Team
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Feb 16, 2013
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Location
Waterdown, Ontario
Hi there Blastborn, Welcome to DC!

Why don't you tell us how you processed your tomatoes. It would help if we knew exactly what you did. And how long ago?
It is always still possible to re-process them if you have any doubts. It might mean opening and clean the edges plus new lids for the screw tops.
 

Badjak

Senior Cook
Joined
Dec 24, 2010
Messages
141
How are you going to store them and for how long?
I assume out of the fridge, but in the fridge I'm sure they would be fine
 

Blastborn

Assistant Cook
Joined
Sep 23, 2022
Messages
5
Location
PA
Did you come here so we would give you permission to not follow the guidelines for safe canning? You don't even mention the canning method, like pressure canning or water bath canning.
Hot packed in own juice. Water bath. Close to a tsp of citric per jar. Processed at rolling boil for 40 min
 

Blastborn

Assistant Cook
Joined
Sep 23, 2022
Messages
5
Location
PA
Hi there Blastborn, Welcome to DC!

Why don't you tell us how you processed your tomatoes. It would help if we knew exactly what you did. And how long ago?
It is always still possible to re-process them if you have any doubts. It might mean opening and clean the edges plus new lids for the screw tops.
Hot packed in own juice. Water bath. Close to a tsp of citric per jar. Processed at rolling boil for 40 min
 

dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
7,554
Location
Waterdown, Ontario
Did they 'ping' quickly during the cooling period?
Was there much or any, leakage out of the jars?
Those are 2 more questions I would think about.
I don't can tomatoes anymore - it has been a very long time. Only you can answer the questions.
I personally - would probably go ahead and put them on the shelf - but I've been know to take risks - I'm not advising you to do it.
If I did, I would be checking them often for swelling lids.
And be sure to take off the screw caps, if the lids hold when you pick them up - you still have a good seal.
 

taxlady

Chef Extraordinaire
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28,812
Location
near Montreal, Quebec
I am more on the cautious side. I would just reprocess them.

Now I'm curious. Why did you only process them for 40 minutes, instead of the 45 that is tested as being safe?
 

Blastborn

Assistant Cook
Joined
Sep 23, 2022
Messages
5
Location
PA
I am more on the cautious side. I would just reprocess them.

Now I'm curious. Why did you only process them for 40 minutes, instead of the 45 that is tested as being safe?
Accident. I misread ball’s instructions
 

Blastborn

Assistant Cook
Joined
Sep 23, 2022
Messages
5
Location
PA
Did they 'ping' quickly during the cooling period?
Was there much or any, leakage out of the jars?
Those are 2 more questions I would think about.
I don't can tomatoes anymore - it has been a very long time. Only you can answer the questions.
I personally - would probably go ahead and put them on the shelf - but I've been know to take risks - I'm not advising you to do it.
If I did, I would be checking them often for swelling lids.
And be sure to take off the screw caps, if the lids hold when you pick them up - you still have a good seal.
They all sealed almost immediately. 1/2” headspace. You can lift the quart by the lid without breaking the seal. There has to be a little margin for error worked into these instructions right? I’m at 800 feet elevation fyi
 

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