I followed the recipe for creole pickled okra from “Canning for a New Generation”.
It had the right headspace when I packed it. But I guess the okra had a lot of air that bubbled out when it was processed? It just seems so low now. Is it okay to eat canned goods when this happens? We ate 2 jars shortly after I made them in August but now I’m concerned…
by roughandreadyrecarea
3 Comments
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This might be siphoning. Sometimes some of the liquid in a product can be sucked out during processing as the vacuum forms. As long as the headspace was correct when it went in the canner it’s generally safe to eat food from jars that have had siphoning as long as 50% or more of the jar is still covered so this would be fine.
As an aside, this book isn’t a known tested resource so we will flair this post with the safety caution. I also strongly suggest comparing this recipe to a tested pickled okra recipe ([https://nchfp.uga.edu/how/can_06/pickled_dill_okra.html](https://nchfp.uga.edu/how/can_06/pickled_dill_okra.html)) to determine safety. If the acid to food ratios are the same and the differences are in the spicing you should be good to go!
Did you cut slits in the okra to allow the brine to penetrate the interiors?