How concerned should I be? In-laws canned food storage.
How concerned should I be? In-laws canned food storage.
by savageneighbor
23 Comments
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Bobwiththebigone
Can’t be that bad if they are still alive.
littleladym19
I don’t understand what issues you are concerned with?
EmbarrassedFlower922
All that work and it all looks like it should be tossed. I wouldn’t eat it based on the fact they’ve been stored stacked with rings on, even if there was a nice looking can some where in there. The chance the seal failed is too high. So sad
bigdaddybodiddly
I’d be concerned about all the bands being on, and the stacked jars. This is recommended against because if a seal fails and the contents become contaminated, the lid may stick and appear to be sealed.
Without knowing more, it’s hard to know how concerned to be.
Psychological-Star39
I wouldn’t be too concerned if it has been recently canned. But refer them to information regarding storage of home canned goods (rings and stacking) and ask about processing, recipes, etc.
ElectroChuck
OH MY LORD….they left the rings. One way to wipe out the whole entire family. Take off the rings so if the food spoils in the jar it can blow off the lid and not explode the jar. How long has this been in the jar?
Snowis_good
Rings on…. I always leave my ring on. What the issue being served by taking the ring off ? The jars don’t need to breath??
[deleted]
[removed]
MVHood
Is that canned tuna? Tell them it has to go! Just don’t tell them you’re taking it for yourself.
juniper-mint
According to the NCHFP you can definitely stack jars, though it’s not recommended more than two layers and suggests a support layer between the two for more even weight distribution.
I’d still be taking rings off though. You can usually tell when there’s a false seal/reseal on a pressure canned item because a correct seal is very strong and a false one is easy to pop and hardly has any woosh. This isn’t a 100% safe way to tell if there’s a correct seal but it can help ease minds.
I’m surprised no one in this post has mentioned the obvious “dry” canning or incorrect headspace though. Usually those rebel canning tactics get called out first.
girlwholovespurple
Educate them. It was once common practice to leave rings on. We don’t anymore, because it’s safer. I don’t think it’s a massive THROW IT ALL AWAY sort of risk.
MissCarlotta
Things of concern outside of the rings would be lack of labeling/date. Some of them are significantly discolored at the top which does happen over time and the amount I see I would speculate more than a year.
Additionally I see broccoli in a few jars… there is not an approved safe broccoli canning recipe
The dry goods like nuts and oatmeal are probably fine.
Ingawolfie
Don’t leave rings on. Stacking one on top of another is unwise. Food storage is best in a cool and dark place. If you don’t have a basement, covering the front of jar shelves is simple to do. Exposure to light will cause food colors to fade. All home canned foods need to have a date written on them.
DreamSoarer
Just out of curiosity, have you talked with your in-laws at all about their canning procedures/processes/guidelines used, or are you trying to gauge safety with no info?
Any home canned food should be carefully inspected before use. Whether or not the rings are removed, a lid can “stick” and still not have a proper seal. I have had it occur with absolutely 100% properly processed jars, with the rings removed, and the jars properly stored without stacking.
When you retrieve a jar of home canned foods from your (or anyone else’s) pantry/storage, you should be able to:
– see and feel that the lid is not “popped” up, but is down (concave)
– pick up the jar by the lid without the lid coming off of the jar, nor the jar separating from the lid
– require a significant amount of force to remove the lid
– feel and hear the vacuum release from the sealed lid as the air outside the jar “whooshes” into the jar upon opening
– not see any mold or other unusual growth in the jar or on the interior of the lid or the lid ring
– and have a successful “sniff” test
Stacking is discouraged and removing rings is preferred/suggested, but even with those two things done, all of the above should still apply.
Beyond that, botulism does not have an odor or taste; therefore, you need to know more about the canning recipes, processes, and guidelines the individual used for their canning. Assuming all recipes, processes, and required guidelines were followed, if all of the above are checked off as successful, the food must be properly reheated before being consumed.
Those cans actually look well processed, organized, and like standard recipes, as far as I can tell. Without knowing the rest of the info of proper prep, tested recipes used, and proper processing, it is hard to say if you should be concerned or not. Some jars look like they may have had some siphoning, and should be used first (assuming all else is good), but that can happen to the best of us.
Some of the items look like dehydrated food stores in jars, which is actually a preferred method, particularly if the jar has been vacuum sealed with the proper vacuum sealing tools. The last pic with the orange peels may be a vinegar infusion for cleaning – not necessarily for consumption. That particular item should be questioned; maybe something like, “This looks interesting, what are you planning to do with it?!”
Maybe you and your in-laws can have a casual conversation about canning storage options for best practices, and which guidelines you use/prefer… so that you can find out more info, but not have a huge conflict about it. For the sake of your entire family, I hope that the proper prep, tested recipes, and required pressure canning processes (and dehydrating processes) were used. If so, that is a nice store of food to have on hand!
Best wishes, and may you all remain safely and well fed. 🙏🦋
alphatrader06
As a long term lurker, I appreciate this education. I’m still learning before actually canning anything.
Question: if all those cans had loose rings on them, is the same risk present of blowing a seal and resealing?
1BiG_KbW
>How concerned should I be?
Moderately to highly concerned.
Be sure to know what it is and method of canning. I see some raw packed meats, which I raw pack tuna and often get judges upset at “liquid doesn’t cover product” but it’s raw packed tuna, you’re not going to get enough liquid to cover. However, it goes back to the recipe, methods, and steps followed. Because of some of the headspace issues, and especially the storage issues with the straining cart, double stacked and rings on, I am judging. Maybe the rings are backed off so if there is a seal failure and it’s caught, and the rings being backed off are helping to spread the weight, but I don’t see it that way. Because of the storage issues, it causes me to pause and question what other “new” things are they missing? Are they still simmering lids? If so, then the recipes being used may not have been updated and instead of 110 minutes for processing tuna they’re just doing the old 90 minutes or other such things. Things which can cause serious illness or even death.
That’s why I would be very wary.
MeanderFlanders
I’ve gotta know….what’s in the last jar? My guess is orange peel.
Illustrious_Dust_0
The orange peels to me look like they’re making a vinegar cleaning solution – not food product. I do it sometimes too. It’s got a screw cap on it instead of a metal seal so they probably just add peels and vinegar as needed. Aside from what’s been mentioned everything looks great. I’d love food cellar like this.
ittybittycitykitty
I don’t know about the food safety issues, let others lead the way on that.
But it looks like there is enough there that it is time to start rotating the stock. Start eating the oldest ones or disposing of them while you add new. Are there dates and content labels on the jars?
marstec
Siphoning happens, if there is less than 50% liquid covering the contents, those should be used up first and quickly. I see a couple of jars of canned potatoes that only have 1/4 liquid. If your in-laws are sharing this food with you and you aren’t sure about whether they were canned safely…it might be a good idea to ask about how things were canned and where they get their recipes.
I don’t think stacking one layer on top of another is cause for concern but I *would* add a piece of cardboard in between (I keep the boxes from canning jars for this reason). I also have sections of vinyl tile left over from a reno that I use to separate the jars.
Boschlana
You should be impressed … and slightly concerned with the amount of liquid in one of the jars
23 Comments
Thank-you for your submission. It seems that you’re asking whether or not your canned goods are safe to eat. Please respond with the following information:
* Recipe used
* Date canned
* Storage Conditions
* Is the seal still strong
We cannot determine whether or not the food is safe without these answers. Thank you again for your submission!
*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.*
Hi u/savageneighbor,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images 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.*
Can’t be that bad if they are still alive.
I don’t understand what issues you are concerned with?
All that work and it all looks like it should be tossed. I wouldn’t eat it based on the fact they’ve been stored stacked with rings on, even if there was a nice looking can some where in there. The chance the seal failed is too high. So sad
I’d be concerned about all the bands being on, and the stacked jars. This is recommended against because if a seal fails and the contents become contaminated, the lid may stick and appear to be sealed.
Without knowing more, it’s hard to know how concerned to be.
I wouldn’t be too concerned if it has been recently canned. But refer them to information regarding storage of home canned goods (rings and stacking) and ask about processing, recipes, etc.
OH MY LORD….they left the rings. One way to wipe out the whole entire family. Take off the rings so if the food spoils in the jar it can blow off the lid and not explode the jar. How long has this been in the jar?
Rings on…. I always leave my ring on. What the issue being served by taking the ring off ? The jars don’t need to breath??
[removed]
Is that canned tuna? Tell them it has to go! Just don’t tell them you’re taking it for yourself.
According to the NCHFP you can definitely stack jars, though it’s not recommended more than two layers and suggests a support layer between the two for more even weight distribution.
I’d still be taking rings off though. You can usually tell when there’s a false seal/reseal on a pressure canned item because a correct seal is very strong and a false one is easy to pop and hardly has any woosh. This isn’t a 100% safe way to tell if there’s a correct seal but it can help ease minds.
I’m surprised no one in this post has mentioned the obvious “dry” canning or incorrect headspace though. Usually those rebel canning tactics get called out first.
Educate them. It was once common practice to leave rings on. We don’t anymore, because it’s safer. I don’t think it’s a massive THROW IT ALL AWAY sort of risk.
Things of concern outside of the rings would be lack of labeling/date. Some of them are significantly discolored at the top which does happen over time and the amount I see I would speculate more than a year.
Additionally I see broccoli in a few jars… there is not an approved safe broccoli canning recipe
The dry goods like nuts and oatmeal are probably fine.
Don’t leave rings on.
Stacking one on top of another is unwise.
Food storage is best in a cool and dark place. If you don’t have a basement, covering the front of jar shelves is simple to do. Exposure to light will cause food colors to fade.
All home canned foods need to have a date written on them.
Just out of curiosity, have you talked with your in-laws at all about their canning procedures/processes/guidelines used, or are you trying to gauge safety with no info?
Any home canned food should be carefully inspected before use. Whether or not the rings are removed, a lid can “stick” and still not have a proper seal. I have had it occur with absolutely 100% properly processed jars, with the rings removed, and the jars properly stored without stacking.
When you retrieve a jar of home canned foods from your (or anyone else’s) pantry/storage, you should be able to:
– see and feel that the lid is not “popped” up, but is down (concave)
– pick up the jar by the lid without the lid coming off of the jar, nor the jar separating from the lid
– require a significant amount of force to remove the lid
– feel and hear the vacuum release from the sealed lid as the air outside the jar “whooshes” into the jar upon opening
– not see any mold or other unusual growth in the jar or on the interior of the lid or the lid ring
– and have a successful “sniff” test
Stacking is discouraged and removing rings is preferred/suggested, but even with those two things done, all of the above should still apply.
Beyond that, botulism does not have an odor or taste; therefore, you need to know more about the canning recipes, processes, and guidelines the individual used for their canning. Assuming all recipes, processes, and required guidelines were followed, if all of the above are checked off as successful, the food must be properly reheated before being consumed.
Those cans actually look well processed, organized, and like standard recipes, as far as I can tell. Without knowing the rest of the info of proper prep, tested recipes used, and proper processing, it is hard to say if you should be concerned or not. Some jars look like they may have had some siphoning, and should be used first (assuming all else is good), but that can happen to the best of us.
Some of the items look like dehydrated food stores in jars, which is actually a preferred method, particularly if the jar has been vacuum sealed with the proper vacuum sealing tools. The last pic with the orange peels may be a vinegar infusion for cleaning – not necessarily for consumption. That particular item should be questioned; maybe something like, “This looks interesting, what are you planning to do with it?!”
Maybe you and your in-laws can have a casual conversation about canning storage options for best practices, and which guidelines you use/prefer… so that you can find out more info, but not have a huge conflict about it. For the sake of your entire family, I hope that the proper prep, tested recipes, and required pressure canning processes (and dehydrating processes) were used. If so, that is a nice store of food to have on hand!
Best wishes, and may you all remain safely and well fed. 🙏🦋
As a long term lurker, I appreciate this education. I’m still learning before actually canning anything.
Question: if all those cans had loose rings on them, is the same risk present of blowing a seal and resealing?
>How concerned should I be?
Moderately to highly concerned.
Be sure to know what it is and method of canning. I see some raw packed meats, which I raw pack tuna and often get judges upset at “liquid doesn’t cover product” but it’s raw packed tuna, you’re not going to get enough liquid to cover. However, it goes back to the recipe, methods, and steps followed. Because of some of the headspace issues, and especially the storage issues with the straining cart, double stacked and rings on, I am judging. Maybe the rings are backed off so if there is a seal failure and it’s caught, and the rings being backed off are helping to spread the weight, but I don’t see it that way. Because of the storage issues, it causes me to pause and question what other “new” things are they missing? Are they still simmering lids? If so, then the recipes being used may not have been updated and instead of 110 minutes for processing tuna they’re just doing the old 90 minutes or other such things. Things which can cause serious illness or even death.
That’s why I would be very wary.
I’ve gotta know….what’s in the last jar? My guess is orange peel.
The orange peels to me look like they’re making a vinegar cleaning solution – not food product. I do it sometimes too. It’s got a screw cap on it instead of a metal seal so they probably just add peels and vinegar as needed. Aside from what’s been mentioned everything looks great. I’d love food cellar like this.
I don’t know about the food safety issues, let others lead the way on that.
But it looks like there is enough there that it is time to start rotating the stock. Start eating the oldest ones or disposing of them while you add new. Are there dates and content labels on the jars?
Siphoning happens, if there is less than 50% liquid covering the contents, those should be used up first and quickly. I see a couple of jars of canned potatoes that only have 1/4 liquid. If your in-laws are sharing this food with you and you aren’t sure about whether they were canned safely…it might be a good idea to ask about how things were canned and where they get their recipes.
I don’t think stacking one layer on top of another is cause for concern but I *would* add a piece of cardboard in between (I keep the boxes from canning jars for this reason). I also have sections of vinyl tile left over from a reno that I use to separate the jars.
You should be impressed … and slightly concerned with the amount of liquid in one of the jars