Reprocessing after 24 hours and other questions

14 years ago

If I followed all the Antipasto recipe and PC processing guidelines and the jars sealed is there any reason why I can't reprocess after a couple of weeks ? The jars are fine except for air bubbles (which is still a mystery as I painstakingly removed them and usually don't get that many air bubbles). I know that they're safe even with air bubbles but I want to give it as gifts so want them to look prettier and as the contents inside is safe I don't see a reason why I can't boil it for 10min and reprocess with new lids. I know the texture might change a bit.

Then I know according to the new guidelines you let the canner sit for 10min after gauge registers 0 and then take the lid off and take the jars out but would there be any harm in letting the jars sit for another 10 min with the lid off before taking them out ?

On my gas burner it takes quite a long time for the venting to start at the temperature level I'm doing it at - otherwise the pressure goes higher than it should be at a later stage and if I turn it down it causes fluctuations in temperature and pressure and siphoning. Is there any problem with this except for obviously the time issue?

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Comments (3)

digdirt2
14 years ago
Reprocessing after 24 hours isn't recommended for several reasons but the most common one is the loss in flavor, color, and texture. You'd be trading all that for getting rid of a few air bubbles. And with something like antipasto that could be a big loss. ;)

Curious as to what antipasto recipe you used? So many of them have far too much oil in them to be safely canned and I'd love to find an approved one.

Dave
digdirt2
14 years ago
Sorry I forgot your other questions.

Then I know according to the new guidelines you let the canner sit for 10min after gauge registers 0 and then take the lid off and take the jars out but would there be any harm in letting the jars sit for another 10 min with the lid off before taking them out ?

It's let the canner reach zero and then remove the weight/counterweight. Then wait an additional 10 mins before removing the lid. If you want to wait an additional 10 mins. it won't hurt anything - I sometimes do so to let the jar contents stop boiling. But I wouldn't let the jars sit in the canner any longer than that.

On my gas burner it takes quite a long time for the venting to start at the temperature level I'm doing it at - otherwise the pressure goes higher than it should be at a later stage and if I turn it down it causes fluctuations in temperature and pressure and siphoning. Is there any problem with this except for obviously the time issue?

NOt really except that the food is getting heated/cooked longer. Still that is better than ending up with a lot of siphoning.

But try this: there is a span of time between when you put the weight on and when it coes up to pressure. You can adjust the heat during that time without causing any problems. In other words, use max heat to get it started steaming, then while it is building up steam lower the heat just a bit. Once it has vented for 10 mins. put the weight on and reduce the heat a bit more and leave it there during the processing. With practice you soon learn where the knob needs to be for ideal processing - mark it. That way you can use full heat to build up the steam and then once the weight is on trun the dial to that mark and let it run. Follow me?

Dave
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Tanya Kotze
Original Author
14 years ago
Thanks Dave - that helps. I use the Antipasto recipe out of the Ball Book

Reprocessing after 24 hours and other questions

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digdirt2

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Reprocessing after 24 hours and other questions

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digdirt2

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