I made the NCHFP recipe for sweet gherkins this summer and as I was getting ready to process I discovered I did not have enough brine to fill all of the jars to the proper headspace. I tried to pack jars tighter to need less headspace, but it still didn’t work. The brine takes several days to make so I couldn’t just make more to fill the jars up. Trying to think quickly, I filled the last two jars most of the way with brine, and topped off with 5% apple cider vinegar to get to the proper headspace. I then processed according to directions.
I realize in hindsight that at the very least I should probably have boiled the ACV before topping off in order to keep temps consistent, but it was a pretty small amount so I am thinking it probably had minimal change on product temp.
I wanted to see from others who may be better versed in canning than I am, would you generally consider this safe to eat? Appreciate any feedback.
My lesson learned is to make extra brine next time!
by Possible_Algae
2 Comments
Recipe used: NCHFP sweet gherkins recipe, linked above. Date canned: mid July. Storage conditions: on shelf in basement, no rings on lid. Seal is still strong.
Intrigued by what people are going to say. You added acid, but have a tiny chance of temperature related issues. I strongly doubt the temperature is enough to matter if you processed according to instructions. I’ll check back later to see if I’m right!