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Pickled veggies food safety question
Posted on 12/7/18 at 10:29 pm
Posted on 12/7/18 at 10:29 pm
Back on July 12th, I canned a bunch of carrots, beans, onions, etc, with some fresh hot peppers a friend gave me.
Well guess what, I just found two lost jars in the back of my fridge. Granted, I never did boil seal these things. I basically chopped a bunch hot peppers, put in jar with the carrots (etc), filled with vinegar, and sealed them up.
Back in late July and August, this stuff was awesome. Do you think you they are still good?
Well guess what, I just found two lost jars in the back of my fridge. Granted, I never did boil seal these things. I basically chopped a bunch hot peppers, put in jar with the carrots (etc), filled with vinegar, and sealed them up.
Back in late July and August, this stuff was awesome. Do you think you they are still good?
This post was edited on 12/7/18 at 11:19 pm
5
Posted on 12/8/18 at 12:36 am to theantiquetiger
Due to the vinegar, I think they’re fine
Posted on 12/8/18 at 12:50 am to theantiquetiger
You'll be fine, vinegar will kill all the bad germs.
Posted on 12/8/18 at 4:51 am to CHEDBALLZ
quote:
You'll be fine, vinegar will kill all the bad germs
What you did is called "cold packing" in canning lingo, and since you used vinegar in your brine you'll be fine, especially since it is refrigerated.
The product may be a bit softer in texture as opposed to being real crunchy like it was when fresh, but still very edible.
Posted on 12/8/18 at 5:10 am to theantiquetiger
I have a large back yard garden and do a lot of canning every year to preserve okra, green beans, beets, tomatoes, bread & butter and dill pickles, etc.
I find a brine mix of 50/50 vinegar and water is acidic enough to not have any issues with spoilage and it is less acidic to the taste.
I do boil my brine and add any flavorings to it while boiling in the form of salt or other spices I want in it, then pour the boiling brine over the vegetables that are tightly packed in the canning jars. Almost all of what I put up are stored in a pantry on shelves, so I do a water bath with water that is kept at 185 degrees for 20 minutes once all my jars are in the pot and covered by at least 1 inch of the water so all jars are submerged.
Then I take them out and place them on a rag on my countertop to cool to room temperature. It is during the cooling down that the lids will seal as a vacuum is formed in the jars and I can hear that distinctive "pop".
If any jars do not seal for some reason, they go directly in the fridge to be used first, but that rarely happens when using the above method. This is only used for brined canning however.
If just canning things like beans or corn in lightly salted water for later use, you need a pressure canner to eliminate any bacteria that can cause food poisoning. And, follow the directions to a "T" or there could be issues.
I find a brine mix of 50/50 vinegar and water is acidic enough to not have any issues with spoilage and it is less acidic to the taste.
I do boil my brine and add any flavorings to it while boiling in the form of salt or other spices I want in it, then pour the boiling brine over the vegetables that are tightly packed in the canning jars. Almost all of what I put up are stored in a pantry on shelves, so I do a water bath with water that is kept at 185 degrees for 20 minutes once all my jars are in the pot and covered by at least 1 inch of the water so all jars are submerged.
Then I take them out and place them on a rag on my countertop to cool to room temperature. It is during the cooling down that the lids will seal as a vacuum is formed in the jars and I can hear that distinctive "pop".
If any jars do not seal for some reason, they go directly in the fridge to be used first, but that rarely happens when using the above method. This is only used for brined canning however.
If just canning things like beans or corn in lightly salted water for later use, you need a pressure canner to eliminate any bacteria that can cause food poisoning. And, follow the directions to a "T" or there could be issues.
This post was edited on 12/8/18 at 5:12 am
Posted on 12/8/18 at 5:57 am to theantiquetiger
quote:
Back on July 12th, I canned a bunch of carrots, beans, onions, etc, with some fresh hot peppers a friend gave me.
Well guess what, I just found two lost jars in the back of my fridge. Granted, I never did boil seal these things. I basically chopped a bunch hot peppers, put in jar with the carrots (etc), filled with vinegar, and sealed them up.
Back in late July and August, this stuff was awesome. Do you think you they are still good?
Not only are they still good today they will still be good in 5 years if kept in this condition.
between the vinegar, capsaicin, and temp I cant imagine much ever growing in there.
FYI see below, some good info if you have the time
LINK
quote:
Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything), followed by thyme, cinnamon, tarragon and cumin (any of which kill up to 80 percent of bacteria). Capsicums, including chilies and other hot peppers, are in the middle of the antimicrobial pack (killing or inhibiting up to 75 percent of bacteria), while pepper of the white or black variety inhibits 25 percent of bacteria, as do ginger, anise seed, celery seed and the juices of lemons and limes.
And for those of us on the coast dont skip the hot sauce on your oysters. LINK
quote:
Capsaicin works to kill bacteria when consumed within food, such as in raw oysters. Research has found that when cayenne or other types of chile is consumed with noxious bacteria in oysters, all of the bacteria are then killed.
Posted on 12/8/18 at 6:26 am to cave canem
I can attest to the capsaicin's effect on food storage. I make my own hot sauces using real hot peppers like Habanero, Ghost, Trinidad Scorpion Butch T's, etc. and if prepared for long term storage, I'll hot water bath the jars so they vacuum seal.
However, if just putting some on the countertop for daily use, I'll just put it directly into a shaker bottle like an old soy or Worcestershire sauce bottle and never do more than cook the sauce for 30 minutes or so prior to putting it up and I've never had an issue.
No bacteria want to grow in that environment where the peppers used are in the 300,000-1,000,000 Scoville unit range.
However, if just putting some on the countertop for daily use, I'll just put it directly into a shaker bottle like an old soy or Worcestershire sauce bottle and never do more than cook the sauce for 30 minutes or so prior to putting it up and I've never had an issue.
No bacteria want to grow in that environment where the peppers used are in the 300,000-1,000,000 Scoville unit range.
Posted on 12/8/18 at 6:47 am to gumbo2176
quote:
I can attest to the capsaicin's effect on food storage. I make my own hot sauces using real hot peppers like Habanero, Ghost, Trinidad Scorpion Butch T's, etc. and if prepared for long term storage, I'll hot water bath the jars so they vacuum seal.
However, if just putting some on the countertop for daily use, I'll just put it directly into a shaker bottle like an old soy or Worcestershire sauce bottle and never do more than cook the sauce for 30 minutes or so prior to putting it up and I've never had an issue.
No bacteria want to grow in that environment where the peppers used are in the 300,000-1,000,000 Scoville unit range.
For me hot sauce is simply poured into bottles/jars, no sealing or cooking required and it keeps seemingly forever.
The first link makes some assertions on why we like the taste of antimicrobial foods that I found interesting, we evolved to like them as it meant the food was safe and why the hotter the climate the spicier the food.
Posted on 12/8/18 at 7:19 am to theantiquetiger
They should be fine next year at this time.
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