Preserved oranges? I preserved these oranges about a month and a half ago. I stored them in a dark place for a while and followed instructions. I forgot to boil them before I preserved them and I’m just a cautious guy in general. Am I going to die if I eat them? They popped violently when I opened them, and they smell heavenly. No mold, or anything, I’m just nervous. Did I do it correctly? I’m a young professional chef and still learning. Thanks in advance!
by johnfxkeating
8 Comments
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When in doubt throw it out.
How exactly did you preserve them? Are the peels still on? And last, but most important, did you can them using a safe, tested recipe?
You forgot to boil them? What recipe did you use
Looks to be a half gallon jar.
So if you used a canning recipe, please list source, recipe, steps, etc. only safe canning recipe I am aware of for half gallon jars is apple juice, hot water bath, from University of Pennsylvania Agricultural extension, and was available on the NCHFP site.
This is not apple juice. It’s oranges. And because something “pops” is not a sign of long term preservation or shelf stability. I had a friend make meat broth and hot water bath canned it, thinking they could just pop that sealed jar and drink at their desk at work. Fortunately I was able to convince them otherwise with science and data mumbo jumbo instead of their continued slow food poisoning and lax kitchen habits.
If you’re not actually canning, you may want to poke around for the proper food preservation subreddit that might better appreciate your recipe and methods, along with better advice than what I have already pointed out (Ball Blue Book of Canning is the only other real source of information I can pull from.)
Is there alcohol in there?
Well, I threw them out. All I did was was combine salt, sugar, water, oranges and cloves in a can. I’ve worked in two restaurants where we did this regularly. I suppose the only difference between my process and the one I’ve done in restaurants is the sealing of the can? But I’ve also done that in professional kitchens with no recipes too. I should have clarified. There was NO attempt to ferment, only to preserve which I’ve done probably half a dozen times in professional kitchens with no recipe or boiling of any kind. Am I missing something? Suddenly this seems like it’s considered very dangerous but I’ve done this with my chefs numerous times.
Sick chess set