They came out of the canner about 3 hours ago, all the jars already sealed, but can I still put them back in? Or do I refrigerate them all? My mom’s pickled beet recipe was only a 15 minute processing time so when I found this tested recipe and saw 15 minutes I didn’t question it, but then after canning I scrolled to the next page and….. it’s supposed to be 30. oops.
by Relative-Specialist1
10 Comments
Hi u/Relative-Specialist1,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
I don’t know OP but reading these comments you’d think you were trying to sneak these beets thru TSA 😂. Good luck and I wish I had the patience to make my own beets hopefully someone has an answer.
Is one for pressure canning and one for water bath? I can’t see all the info
[removed]
Don’t feel bad, I’ve done the same thing for the exact same recipe!! Unfortunately I didn’t realize till later than you and ended up tossing. I’m wondering what feedback you will get- I’m curious if you could reprocess right now in this case?
I might throw them in the fridge if I’m feeling super cautious ( if it’s only been about 3 hours) but they’re pretty high acid and they’re more likely to mold then get botulism I think.
I’m hoping an expert on Beets will be able to tell us cuz I don’t eat them therefore I never can them.
Technically it’s over 2 hrs so guidelines say it’s too late.
Personally, I eat food that’s sat out for 3 hrs and on top of that it’s acidic so I’d probably put in fridge and eat.
Since they were under processed they aren’t considered shelf stable at this point so either refrigerate and eat within a few weeks or reprocess with the correct processing time. 3hrs is a short enough span that I’d feel comfortable with still eating them. Personally I’d lean towards refrigerating them since reprocessing will make them softer and usually with pickled products you want to retain as much texture as possible.
By the book they aren’t safe now. If it was literally just me, only me, not other family or anything, I’d probably fridge at eat them myself if it had been only 3 hours and had that amount of vinegar and sugar, but that is outside the range of food safety guidelines and you could risk getting ill. I would not reprocess because the jars aren’t going to be under the same conditions you would process at 30 properly so it’s not equivalent.
If you have a master canner program in your county or nearby I would say best bet would be fridge right away to not lose them and ask what their educated opinion would be, or maybe email NCHFP and see what they may say for future mishaps. Otherwise best to toss.
The only answer to make it “food safe” is to reprocess at the full time. At high boil. They will be overcooked since they did it twice. But should be safe even with the 3 hour cooling. Like in between raw packing