Canning question???

Its my 1st time canning and so far I have managed to make 8 quarts of pickled beets. However I wasn't watching close enough at midnight last night and didn't get my last jar to seal. A piece of beet got in between the seal.


How can I fix this?


The 2nd question is I would like to can some carrots but I don't have a pressure cooker. Can I still do it with my old system?

With the beets you can remove the lid, wash off the rim of the jar and re-seal it.  I would put the cold jar in a cold canner (so you don't bust the jar) and start your time from when the water boils.  You can always just eat it too!

You can not safely can carrots in a water bath canner.

I have a great recipe for pickled carrots though....if you like them.

Bowker, is it true you could waterbath the carrots to be stored in the fridge or just skip the water bath stage and make fridge pickle carrots?

Sweetened wrote:Bowker, is it true you could waterbath the carrots to be stored in the fridge or just skip the water bath stage and make fridge pickle carrots?

If the carrots are pickled all they need is a quick water bath to seal them. My mom and other older ladies I know just pack hot carrots (blanched) into hot jars with hot brine and throw on a hot lid. They always seal. I feel better with a quick water bath dip for 10 minutes. I know lots of people who do not process pickles.

Carmen can you post your chicken canning recipe as I got the pressure canner now so am gonna start also any others that you might have

http://www.simplycanning.com/

http://www.bernardin.ca/pages/recipes/3.php

I refer to these two websites and the Bernardin cook books for all my canning and preserving questions. My advice to you is that before you jump into canning meat, start with something a little easier like vegies. I pressure canned a 50/50 blend of tomatoes and celery for making soup. Start with something that doesn't take too long. Getting the temperature just right for canning is a bit of an art and it takes practice. I am by no means an expert. If you get good at the easier things, it will give you more confidence to try something more difficult. If I were closer I would come over and help. It is always more fun to cook with a friend.

Question do pickled carrots turn smushy or do they stay crisp and crunchy? I have never personally had canned/pickled carrots so this is all new to me.

I was out voted by the family on doing pickled carrots  

AWH! PICKLED CARROTS ARE THE BEST EVER.

A good vlasic pickle crunch on a carrot is absolutely divine.

did Spaghetti sauce yesterday and also apple Butter Today I am doing Green Tomato Salsa .
Tomorrow  I am doing  green tomato chilli for pork dishes  and when the 3oo pounds of green tomatoes turn red or orange I will can more so thats my day until chicken canning time and going to can some Salmon and some white fish sometime this week or next

Wow!! Joe, when are you coming to my place to do some cooking for winter????

How long is pressure canned chicken safe?

auntieevil wrote:How long is pressure canned chicken safe?

Technically, if there is no bacteria or oxygen that can enter, it can be safe indeffinately, however, it is NOT recommended to used home canned products past a year.

Thanks. Perhaps the local wildlife will enjoy it...

Used our pressure canner for the first time yesterday.....it's going to take a little practice. If I'am suddenly absent from the forum, I died from botulism.