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Old 08-18-2018, 01:42 PM
 
2,702 posts, read 1,782,988 times
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Quote:
Originally Posted by greatblueheron View Post
A friend used to give me home canned okra in a vinegar brine...but she didn't do it in a hot water bath or pressure cooker...

so I just couldn't bear to eat it. She just put in okra, brine, left at room temp...even if you make pickles this way you refrigerate them...

SHE ate them but I just couldn't...asked her about it...that's the way she's always done it...

Would you eat them?
Nooooo.

I have a load of peppers this year, so I will roast, skin, seed, then pickle a small amount. Less than a half cup. Refrigerate, eat within two days. Good. The rest get frozen.
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Old 08-18-2018, 01:48 PM
 
Location: on the wind
4,294 posts, read 1,603,177 times
Reputation: 15239
Where I live people give each other canned food all the time, so maybe conversations about it are more routine, but something about the suggestions here startled me. That white lie is NOT OK. No one commented that by lying to the friend who is canning stuff improperly, she will continue to can stuff improperly and potentially make other people dangerously ill. I would find a way to start a conversation about canning methods (such as saying I was curious and had started reading about it myself) and ask her if she'd ever used "those so-called reusable lids". Fish around and see whether she even understands this. If she does and the lids she used were fine, no one is the bad guy. If she doesn't and the food was potentially spoiled, you might just save someone else a huge amount of misery. Ignorance is not necessarily bliss. Sparing yourself an awkward conversation isn't worth someone's bout with botulism.
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Old 08-18-2018, 01:53 PM
 
4,786 posts, read 1,890,627 times
Reputation: 4863
Quote:
Originally Posted by Mattie View Post
I'm not sure if I should eat the peach butter. It looks delicious, but the button is not indented, it's slightly popped. The woman who gave it to me reuses the same jars every year, could that be the reason?

I couldn't find any info online, so I appreciate any help.
Don't eat it. It was improperly preserved or the seal was broken. You're asking for food poisoning otherwise.
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Old 08-18-2018, 02:21 PM
 
5,559 posts, read 4,416,288 times
Reputation: 10913
Quote:
Originally Posted by Parnassia View Post
Where I live people give each other canned food all the time, so maybe conversations about it are more routine, but something about the suggestions here startled me. That white lie is NOT OK. No one commented that by lying to the friend who is canning stuff improperly, she will continue to can stuff improperly and potentially make other people dangerously ill. I would find a way to start a conversation about canning methods (such as saying I was curious and had started reading about it myself) and ask her if she'd ever used "those so-called reusable lids". Fish around and see whether she even understands this. If she does and the lids she used were fine, no one is the bad guy. If she doesn't and the food was potentially spoiled, you might just save someone else a huge amount of misery. Ignorance is not necessarily bliss. Sparing yourself an awkward conversation isn't worth someone's bout with botulism.
I agree - do not lie about this. If she asks tell her you noticed the lid was not indented. And that it was easy to remove and you felt it might be bad.

Maybe she had already opened it and then decided to give it away. Thus the easy to lift top.

I have canned but unless someone wants it, I don't give it away. I don't want people to feel they have to take it. I would take the ones my former elderly neighbor canned. She would reuse all sorts of jars and lids -
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Old 08-18-2018, 03:11 PM
 
7,716 posts, read 5,439,783 times
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Quote:
Originally Posted by elnina View Post
Lol... But I actually do.

Never had any problem with food poisoning. Probably immune to few bacterias here and there
Yet!
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Old 08-18-2018, 03:54 PM
 
Location: North Idaho
21,053 posts, read 25,916,980 times
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Quote:
Originally Posted by hotzcatz View Post
.......... I'm pretty sure you can kill botulism by heat and it's already in a canning jar so it'd be an easy fix. Next time just 're-can' it ...........
Yes, the botulism organism is killed by heat. However, the toxin produced by the botulism organism is not destroyed by heat. It's not the actual bacteria that kills you, it is the toxin that it produces. The question is about whether the improperly canned food has produced the botulism organism which in turn produced the deadly toxin, which, Incidentily, can't be tasted and can be deadly in small amounts.

Maybe, if I am canning and a jar doesn't seal, I will immediately replace the lid and re-process it through the canner. That would be immediately, in the next batch, before the food even cools. More commonly, I'd just put it into the fridge and eat it within 48 hours.

I've been on so many cooking forums and homesteading forums and heard about so many alarming canning stories that I will not eat food home canned by anyone else but myself, where I am absolutely certain about how it was processed. Unless I was right there watching the processing. Too many people simply can't follow directions.
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Old 08-18-2018, 04:00 PM
 
Location: Nantahala National Forest, NC
18,043 posts, read 3,643,217 times
Reputation: 23073
Quote:
Originally Posted by oregonwoodsmoke View Post
Yes, the botulism organism is killed by heat. However, the toxin produced by the botulism organism is not destroyed by heat. It's not the actual bacteria that kills you, it is the toxin that it produces. The question is about whether the improperly canned food has produced the botulism organism which in turn produced the deadly toxin, which, Incidentily, can't be tasted and can be deadly in small amounts.

Maybe, if I am canning and a jar doesn't seal, I will immediately replace the lid and re-process it through the canner. That would be immediately, in the next batch, before the food even cools. More commonly, I'd just put it into the fridge and eat it within 48 hours.

I've been on so many cooking forums and homesteading forums and heard about so many alarming canning stories that I will not eat food home canned by anyone else but myself, where I am absolutely certain about how it was processed. Unless I was right there watching the processing. Too many people simply can't follow directions.

Thanks for the post....your threads always indicate how much you know of cooking and homesteading.

I'd eat YOUR canned goods any day! And I'm wary of others and their attention to detail which you need to do it correctly. I no longer can as it's just me now, but loved it when I did...fresh tasting tomatoes in January.
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Old 08-18-2018, 04:03 PM
 
Location: Georgia, USA
21,577 posts, read 26,222,559 times
Reputation: 26628
Quote:
Originally Posted by hotzcatz View Post
Too bad it's gone. I'm pretty sure you can kill botulism by heat and it's already in a canning jar so it'd be an easy fix. Next time just 're-can' it by using the same methods that were used to can it in the first place. Since it's fruit and not meat, most likely it would be to just get it up to temperature and boil it for ten or twenty minutes and then let it cool off. Should aught to make it safe again.
Quote:
Originally Posted by oregonwoodsmoke View Post
Yes, the botulism organism is killed by heat. However, the toxin produced by the botulism organism is not destroyed by heat. It's not the actual bacteria that kills you, it is the toxin that it produces. The question is about whether the improperly canned food has produced the botulism organism which in turn produced the deadly toxin, which, Incidentily, can't be tasted and can be deadly in small amounts.

Maybe, if I am canning and a jar doesn't seal, I will immediately replace the lid and re-process it through the canner. That would be immediately, in the next batch, before the food even cools. More commonly, I'd just put it into the fridge and eat it within 48 hours.

I've been on so many cooking forums and homesteading forums and heard about so many alarming canning stories that I will not eat food home canned by anyone else but myself, where I am absolutely certain about how it was processed. Unless I was right there watching the processing. Too many people simply can't follow directions.
The toxin can be inactivated by heat, but it's hardly worth the effort to try for a small amount of home canned food. The acidity of the food plays a part.

Botulism
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Old 08-18-2018, 04:40 PM
 
1,940 posts, read 1,167,537 times
Reputation: 9180
Why not, "When did you make this? It looks so good, but I noticed it wasn't vacuum sealed like other canned food I've seen"

Perfectly friendly, and if something did go wrong, she could save herself a lot of embarrassment and trouble if she gave improperly sealed goods to others as well! She could tell people to check and not eat them.
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Old 08-18-2018, 05:12 PM
 
3,206 posts, read 1,647,305 times
Reputation: 15488
Throw it away. Tell the gift-giver that you really enjoyed it. Do the same if he or she brings you more.

I refuse to eat any home-canned food from friends and neighbors. It's just not worth the risk of Botulism.
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