Tried water bathing x2 jars of pickled onions… Processed them in the water for 12 minutes and then let them rest for another 5 before removing them and letting them sit overnight.
I checked the seals this morning and they appear firm enough that I can lift the jars by their lids.
However, it looks like I under filled the jars with brine and I have closer to an inch of headspace and the onions dislodged during the sealing process and now there are some floating about the surface.
Will the extra head room and floating be a problem?
by Adam83Doddrell
4 Comments
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What recipe did you use? The headspace called for is 1″ and the process time is 10 minutes. That is a concern for your recipe. Also, we no longer turn the jars upside down after processing that method is no longer followed.
Here is a safe recipe for pickled onions:
https://www.healthycanning.com/english-pickled-onions
Did you reuse commercial food jars? That’s also not considered safe canning practice.
I’m a little concerned….
First of all, tipping jars upside down is no longer considered a safe practice as it may impact a seal. The headspace is also too large for what most pickling processes require. The usual headspace is 1/2 an inch, so that’s a lot of air that might open things to contamination if too much air remained. I am also concerned over the size and density of the onions you chose. Those look very large and I am concerned whether they would be completely cooked through for a proper process and pickle.
New lids and a decent jar is a given, but if a recipe and process aren’t followed carefully it’s worthless.