I know it’s not really “canning” but can someone tell me what I did wrong???

by SaveMeFromTheseKids

9 Comments

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  2. knitmeriffic

    Olive oil becomes solid or semi solid in the fridge. It looks like the oil is just hard. Put a spoonful on a plate and microwave for a few seconds and see if it comes back.

  3. A_S_Harvey

    The oil isn’t moldy it’s just solidified. If you dehydrated the tomatoes and added oil and promptly put them in the fridge like you said you did then they are perfectly safe to use, you just need to heat up the oil.

    Olive oil hardens in the fridge much faster than other oils.

  4. Essemteejr

    Be careful about storing things in oil. Botulism is anaerobic and this is makes a great environment for breeding the bacteria. Not answering your question, just adding more problems…

  5. What’s wrong with this? So. MANY. Things.

    15 hours is quite probably not enough to fully dry out tomatoes, especially depending on type and how they were sliced. So they might not have dried out enough for a proper environment for not having bacteria.

    Olive oil just has the anaerobic bacteria have a better environment.

    If the canning jar wasn’t clean or sterilized, there could be something from the jar just sitting there.

    It *might* just be the oil solidifying, but I wouldn’t touch them if you paid me. Except to throw them out.

  6. pobodysnerfectbutme

    Use a mixture of olive oil and something like deodorized sunflower oil next time to avoid so much of the oil solidifying. Edit: as long as they’re consumed within a couple weeks ignore all the botulism doomers, but they’re right that the oil and lack of salt is not great for long term storage.

  7. craftybeerdad

    I just dehydrate them and keep them in the pantry in a jar. No oil needed.

  8. Honest_Hat_3002

    Science experiment! Cool!! Jk I just think your olive oil solidified in the cold. Looks good to me

  9. DayZee260

    Olive oil solidifies in the refrigerator. Let them sit on your counter for a while. They’ll be fine.

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