Hi guys I canned some olives very unprofessionally a few months back. All I did was pick unripe olives, I interchanged salt water and let them soak for a few weeks on and off and I never depitted them.
I canned them by putting garlic, red peppers and the olives into water and sealing the can and letting them sit in a dark cool place.
I probably did the whole process wrong but I am wondering what is floating in these and if they are safe to eat or not?
by GovernmentFearless11