Homemade canned goods should be stored with just the flat lid, otherwise they could lose their seal and then reseal without you knowing it. Did the jar still have the ring on it? If so, I would toss.
If stored properly, there is a 1 year shelf life.
If it unsealed, it would suck in air. Then if it resealed, when she opened it, it wouldn't pop, would it? I don't know I'm just trying to think it through
Homemade canned goods should be stored with just the flat lid, otherwise they could lose their seal and then reseal without you knowing it. Did the jar still have the ring on it? If so, I would toss.
If stored properly, there is a 1 year shelf life.
If it unsealed, it would suck in air. Â Then if it resealed, when she opened it, it wouldn't pop, would it? Â I don't know I'm just trying to think it through
There was a ring on it. The seal was tight, and it popped when I opened it.
Post by dexteroni on Sept 26, 2013 10:03:17 GMT -5
I wouldn't eat year-old home canned goods unless I knew for sure that the canner followed all the proper practices. And I didn't even know about the ring issue. Now I'm trying to recall if I've ever eaten food from a can that had the ring. Oh well, if I did, I lived to tell about it.
I wouldn't eat year-old home canned goods unless I knew for sure that the canner followed all the proper practices. And I didn't even know about the ring issue. Now I'm trying to recall if I've ever eaten food from a can that had the ring. Oh well, if I did, I lived to tell about it.
I know that she follows proper practices.. I didn't know about the storing without the ring either.
I've always stored mine with the ring.. Granted, they never last long.
It looks so tasty, but I think I might pass, just in case.
Post by emilyinchile on Sept 26, 2013 10:09:42 GMT -5
I will eat just about anything, but with home canning I'd be cautious.
@greengardner (since you seem to know all about this) is this the kind of thing where if it popped and resealed you'd be likely to find mold or an off color/smell/taste? I would probably look for that and if it all seemed ok go for it, but that may not be the right approach.
I will eat just about anything, but with home canning I'd be cautious.
@greengardner (since you seem to know all about this) is this the kind of thing where if it popped and resealed you'd be likely to find mold or an off color/smell/taste? I would probably look for that and if it all seemed ok go for it, but that may not be the right approach.
Obviously you wouldn't want to eat spoiled food, but you would see the evidence of that when you opened the jar. The bigger issue is botulism, which you can't see or smell and it's toxic even in small doses.
Thanks, that's good to know! And I'm glad you saw this despite my tagging typo
Post by kadams767 on Sept 26, 2013 10:19:32 GMT -5
I would eat it if it was still sealed. I guess you can take my advice with a grain of salt, because I store all of my cans with the ring on them. I guess my advice must be out of date, but I am almost positive that the canning guide says that you can store with or without rings, you just aren't supposed to tighten rings that may have loosened during processing.
I will eat just about anything, but with home canning I'd be cautious.
@greengardner (since you seem to know all about this) is this the kind of thing where if it popped and resealed you'd be likely to find mold or an off color/smell/taste? I would probably look for that and if it all seemed ok go for it, but that may not be the right approach.
Obviously you wouldn't want to eat spoiled food, but you would see the evidence of that when you opened the jar. The bigger issue is botulism, which you can't see or smell and it's toxic even in small doses.
Botulism is why I have concerns about home canning. Especially now that canning is somewhat trendy and people might doing it for the first time.
I would eat it if it was still sealed. I guess you can take my advice with a grain of salt, because I store all of my cans with the ring on them. I guess my advice must be out of date, but I am almost positive that the canning guide says that you can store with or without rings, you just aren't supposed to tighten rings that may have loosened during processing.
Here's a link to the 2009 USDA guide to home canning if you would like to see it link 1-26 outlines the safe storing method, and it says to remove the ring. I'm not sure when their recommendation changed, but the older materials didn't tell you to remove the ring. I know we always stored with the ring on when I was a kid.
There's no disadvantage to removing them. If they're sealed properly, the seal won't break just by an accidental bump.
I will have to see when my guide at home was printed, I honestly had never heard this. Just the "no tightening after processing" rule. I will follow it going forward, but I think I am scared to take the rings off of everything currently in my cupboard for fear of breaking the seal now. I can't eat 12 pints of dilly beans and 12 pints of jam before they would go bad in the fridge. :-) Lucky for my friends and family, I haven't given anything away this year.
Obviously you wouldn't want to eat spoiled food, but you would see the evidence of that when you opened the jar. The bigger issue is botulism, which you can't see or smell and it's toxic even in small doses.
Botulism is why I have concerns about home canning. Especially now that canning is somewhat trendy and people might doing it for the first time.
This is why storing with the ring off is so important. You know immediately if something is wrong/
As long as a beginning canner follows tested recipes to the letter (i.e. from a published cookbook, not the web), the danger is very low. Most of the time people die from canned foods that do not have a high enough acidity level to kill botulism.
Most recent story I read was about someone dying was from eating green beans canned in a water bath. Green beans are a low acidity food that need to be pressure canned unless they're being pickled.
I've only been canning about a year and no one has died so far.
You guys keep talking about a "ring," what does that mean? Can someone show me a picture?
Lids for home canning come in two parts, the lid and the ring. Once a can has been processed and cooled, the ring is removed for shelf storage. The, after the jar is opened, you use the ring to keep the lid in place.
Post by farfalla2011 on Sept 26, 2013 10:52:32 GMT -5
I had no idea canning was a thing now! I remember my mom doing it when I was a kid, but haven't heard about it in years. Sometimes, I think I live in a cave....
As far as eating it or not, I'm probably more risk tolerant (more than I should be) especially when it comes to food that sounds really yummy, so I would probably try it. And then hope I don't get sick after I enjoyed the whole can
You guys keep talking about a "ring," what does that mean? Can someone show me a picture?
Lids for home canning come in two parts, the lid and the ring. Once a can has been processed and cooled, the ring is removed for shelf storage. The, after the jar is opened, you use the ring to keep the lid in place.
I didn't realize you were supposed to take those off!
huh, I can and didn't know things had changed to keep the ring off. My Ball book, from 2011, says you can leave them on or leave them off after processing. I will have to keep this in mind.
I would eat it as long as it popped when you opened the jar. Depending on what it is, most canned items have a life of 1 - 2 years (that may be pushing it though).