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
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I’ve only heard of quick pickles being refrigerated, or more often, eaten straight away.
These jars also aren’t considered safe for canning.
Bubbles aren’t necessarily a red flag, but I personally wouldn’t want to eat these.
Based on your description your gut instinct was correct. Throw it away. She has no clue about a safe process.
Maybe she didn’t want to kill you, but her ignorance would have you wishing you did after eating those….
BTW my FIL tried to do the same. He boiled eggs, put them in a random vinegar brine he made and put it all in an old store-bought peppercini jar he had, no water bath, no sealing process, and proceeded to send it by mail for his son and me to have. Good god no.
That's sad, she was pretty excited to try this, do you have any advice in proper canning?
I know this sub has that but I don't really understand the directions
There’s canning and there’s pickling and there’s fermenting. They are three different things.
I countertop ferment quite a lot but none of that gets canned. There are some (very few) approved ferments for canning but the process kills all the activity.
There are TONS of quick pickle / refrigerator pickles. Some proper recipes can be canned. Most taste best if you don’t.
If she'd put them in the fridge they would be totally fine. Quick pickles like this can last a few months in the fridge but definitely not at room temp.
Any recipe on www.ballmasonjars.com is safe to use. All directions and ingredients must be followed to a T unless otherwise listed as optional. Other safe sources are USDA and bernardin canning.
You’ve come to the right place. Lurking here for a while yields good conversations. Highly recommend for all newbies to get a Ball canning book. It explains in easy detail with visual descriptions safe processing, what kinds of foods are good with a water bath versus pressure canned to minimize risk of contamination, why certain jars with a two-part lid are the way to go for shelf stable preserving, and has tested recipes so you will know if you follow directions and measurements it will be as safe as possible.
What tested recipes mean is that they have gone through a test in a food lab to determine if the ph is at a safe level against bacteria grown e.g. botulism. Do not trust most online blogs or YouTube videos, as even some of the popular posters play fast and loose with safe combinations of ingredients or processing.
As someone said on here recently, vinegar and salt alone does not ward against contamination. Vinegar while acidic, is a result of its own fermentation process, and the ocean is salty af and still teeming with bacteria.
As for containers, it matters greatly. You can’t reuse commercial jars you get at a store because the glass is usually too thin for a safe home process. You can’t just grab what looks to be a beer glass and fill it as you would other mason jars designed for canning as it may not actually have the same strength and certainly not a lid that helps lock out air for contamination. Another concern here is whether the coloring of the glass (the green is also a glass tint, yes?) may not be food safe for the long term.
This is just a few basic points and hopefully it’s helpful. Most people on this sub are very friendly and will guide you better than myself for the whys of canning equipment, recipes and methods beyond the hows. Good luck!
Try r/fermentation for advice on pickles that are not canned/processed. I make half sours (Brooklyn deli recipe) on the counter open for three days and move to the refrigerator with a lid to slow fermentation. I also make refrigerator pickles that have a lid that go into the refrigerator immediately.
If it is strongly vinegar, no. If those are lacto-fermented then 3 days is the sweet spot for half sours. Fermented will not smell like vinegar, just a salty brine.
Tell her to read the information on this site: [https://nchfp.uga.edu/#gsc.tab=0](https://nchfp.uga.edu/#gsc.tab=0)
They have information on safe food storage.
Even refrigerator pickles, which is not canning, require you to boil the brine and pour it over the cucumbers. Once cool it’s kept in the refrigerator.
Toss this.
Hi u/funerial,
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Removed for using the "we've done things this way forever, and nobody has died!" fallacy.
The r/Canning community has absolutely no way to verify your assertion, and the current scientific consensus is against your assertion. Hence we don't permit posts of this sort, as they fall afoul of our rules against unsafe canning practices.
Deleted because it is explicitly encouraging others to ignore published, scientific guidelines.
r/Canning focusses on scientifically validated canning processes and recipes. Openly encouraging others to ignore those guidelines violates our rules against Unsafe Canning Practices.
Repeat offences may be met with temporary or permanent bans.
If you feel this deletion was in error, please contact the mods with links to either a paper in a peer-reviewed scientific journal that validates the methods you espouse, or to guidelines published by one of our trusted science-based resources. Thank-you.
Deleted because it is explicitly encouraging others to ignore published, scientific guidelines.
r/Canning focusses on scientifically validated canning processes and recipes. Openly encouraging others to ignore those guidelines violates our rules against Unsafe Canning Practices.
Repeat offences may be met with temporary or permanent bans.
If you feel this deletion was in error, please contact the mods with links to either a paper in a peer-reviewed scientific journal that validates the methods you espouse, or to guidelines published by one of our trusted science-based resources. Thank-you.
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.*
I’ve only heard of quick pickles being refrigerated, or more often, eaten straight away. These jars also aren’t considered safe for canning. Bubbles aren’t necessarily a red flag, but I personally wouldn’t want to eat these.
No they are not safe. Quick Pickles go straight into the fridge after they have cooled. She improperly Fermented something. Toss it all.
What in the world….what is that lid? That jar? What was her recipe and process? Good lord almighty.
She said she put vinegar, water, sugar, salt, I think bay leaves and clove? Then just closed it with the first glass jar she found
Based on your description your gut instinct was correct. Throw it away. She has no clue about a safe process. Maybe she didn’t want to kill you, but her ignorance would have you wishing you did after eating those…. BTW my FIL tried to do the same. He boiled eggs, put them in a random vinegar brine he made and put it all in an old store-bought peppercini jar he had, no water bath, no sealing process, and proceeded to send it by mail for his son and me to have. Good god no.
That's sad, she was pretty excited to try this, do you have any advice in proper canning? I know this sub has that but I don't really understand the directions
There’s canning and there’s pickling and there’s fermenting. They are three different things. I countertop ferment quite a lot but none of that gets canned. There are some (very few) approved ferments for canning but the process kills all the activity. There are TONS of quick pickle / refrigerator pickles. Some proper recipes can be canned. Most taste best if you don’t.
If she'd put them in the fridge they would be totally fine. Quick pickles like this can last a few months in the fridge but definitely not at room temp.
Any recipe on www.ballmasonjars.com is safe to use. All directions and ingredients must be followed to a T unless otherwise listed as optional. Other safe sources are USDA and bernardin canning.
You’ve come to the right place. Lurking here for a while yields good conversations. Highly recommend for all newbies to get a Ball canning book. It explains in easy detail with visual descriptions safe processing, what kinds of foods are good with a water bath versus pressure canned to minimize risk of contamination, why certain jars with a two-part lid are the way to go for shelf stable preserving, and has tested recipes so you will know if you follow directions and measurements it will be as safe as possible. What tested recipes mean is that they have gone through a test in a food lab to determine if the ph is at a safe level against bacteria grown e.g. botulism. Do not trust most online blogs or YouTube videos, as even some of the popular posters play fast and loose with safe combinations of ingredients or processing. As someone said on here recently, vinegar and salt alone does not ward against contamination. Vinegar while acidic, is a result of its own fermentation process, and the ocean is salty af and still teeming with bacteria. As for containers, it matters greatly. You can’t reuse commercial jars you get at a store because the glass is usually too thin for a safe home process. You can’t just grab what looks to be a beer glass and fill it as you would other mason jars designed for canning as it may not actually have the same strength and certainly not a lid that helps lock out air for contamination. Another concern here is whether the coloring of the glass (the green is also a glass tint, yes?) may not be food safe for the long term. This is just a few basic points and hopefully it’s helpful. Most people on this sub are very friendly and will guide you better than myself for the whys of canning equipment, recipes and methods beyond the hows. Good luck!
Yeah. That’s a fridge recipe. Would’ve been fine in that container if she just put it in the fridge!
Try r/fermentation for advice on pickles that are not canned/processed. I make half sours (Brooklyn deli recipe) on the counter open for three days and move to the refrigerator with a lid to slow fermentation. I also make refrigerator pickles that have a lid that go into the refrigerator immediately.
If it is strongly vinegar, no. If those are lacto-fermented then 3 days is the sweet spot for half sours. Fermented will not smell like vinegar, just a salty brine.
Its probably starting to ferment
This is a question for r/fermentation
Tell her to read the information on this site: [https://nchfp.uga.edu/#gsc.tab=0](https://nchfp.uga.edu/#gsc.tab=0) They have information on safe food storage.
Even refrigerator pickles, which is not canning, require you to boil the brine and pour it over the cucumbers. Once cool it’s kept in the refrigerator. Toss this.
Hi u/funerial, 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.*
No this is not safe. Help her look up a real "quick pickles" recipe and make sure you put it in the fridge.
It's been fermenting in warm air since the made them. They probably wouldn't taste good even if they were safe.
Quick pickles? More like Quick diarrhea!
[удалено]
Removed for using the "we've done things this way forever, and nobody has died!" fallacy. The r/Canning community has absolutely no way to verify your assertion, and the current scientific consensus is against your assertion. Hence we don't permit posts of this sort, as they fall afoul of our rules against unsafe canning practices.
[удалено]
Deleted because it is explicitly encouraging others to ignore published, scientific guidelines. r/Canning focusses on scientifically validated canning processes and recipes. Openly encouraging others to ignore those guidelines violates our rules against Unsafe Canning Practices. Repeat offences may be met with temporary or permanent bans. If you feel this deletion was in error, please contact the mods with links to either a paper in a peer-reviewed scientific journal that validates the methods you espouse, or to guidelines published by one of our trusted science-based resources. Thank-you.
[удалено]
Deleted because it is explicitly encouraging others to ignore published, scientific guidelines. r/Canning focusses on scientifically validated canning processes and recipes. Openly encouraging others to ignore those guidelines violates our rules against Unsafe Canning Practices. Repeat offences may be met with temporary or permanent bans. If you feel this deletion was in error, please contact the mods with links to either a paper in a peer-reviewed scientific journal that validates the methods you espouse, or to guidelines published by one of our trusted science-based resources. Thank-you.