infinite apocalypse

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    Hi, yesterday we canned about ten half pints of blueberry preserves. They had minimal sugar in the preserves, as we like to use as little sugar as possible. They were canned using the water bath method and in canning jars and lids. After they were processed they were forgotten for about an hour and left in the cooling canning water. When we took them out we heard a few pops as they sealed , but I was wondering do you think these are safe to store away?

    Or should we reprocess them? And if so would you recommend reopening the jars and cooking everything again and using fresh lids or just reheating the jars? I’m thinking the later method isn’t safe but I’d like some opinions or even better if you’ve had this situation happen to you and have done something similar to rectify it I’d be happy if you would share.


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