OK or Not?

Salty Walty · 10-03-2005, 08:52 PM

I was washing off the last batch of Tuna jars. All were sealed but a couple unsealed after I washed them. I was using lukewarm soapy water. Has this ever happened to you? If not, would you eat it or toss it? I put the jars in the fridge as soon as I realized what happened.

corrirod · 10-03-2005, 09:02 PM

You're o.k. to eat it. It's cooked, you just can't reseal it without re-canning it. It's happened to me before and I just ate the tuna. I'm still alive so far!

Mark Mc · 10-03-2005, 09:08 PM

You just get this strange type of fish poisining that causes you to go beserk buying boats.

Smoked Salmon · 10-03-2005, 09:48 PM

You did good stuff by saving it. That "false canning" happens to me all the time with pickles and tomatoes. That is why I always take off the rings and wash the jars before storing them. I had a few bad jars some years ago and it made me spend several hours doing research before I was confident again. Like Rod said, the tuna is safe as long as it is cold. You could also freeze it for something like tuna casserole.

Also, washing them reduces the rodent lure and putting clean rings back on will slow the rust.

5 and 9, 3 and 9, 1 and 9. My diseased brain is seeing that and thinking that the trend says TUNA! I'm glad the slip is empty.

Bill

Jeff P · 10-03-2005, 10:19 PM

Have you been "poisoned", Mark?

Onokai · 10-03-2005, 11:30 PM

Mark Mc forgot to mention the other side affects that follow- excessive tackle purchases and huge fuel bills.. If you leave those jars outside in the sun for a few weeks then eat them you can avoid all these worries. Mark

Reel Creel · 10-04-2005, 05:03 AM

Rods been poisoend.

Billfisher · 10-04-2005, 04:32 PM

Well, if it's bad, I just had some of the worst Tuna salad from an unsealed jar this season! I had a jar crack, and it obviously didn't seal. It did, however, taste and smell fine. On a personal note, thanks to Walter for helping get us something to can in the first place!

OceanBlue · 10-04-2005, 05:39 PM

Quote:

It did, however, taste and smell fine.

Botulism won't taint the taste or smell of food... Be careful. If you're finding jars that haven't sealed properly right after canning, that's fine, stick 'em in the fridge and enjoy right away. If they've been stored for more than a few hours (I'd say definitely after 24 hours) pitch it and mourn the loss.

On a more cheerful note, if you've ingested Botulism, you'll know it pretty much right away

Billfisher · 10-04-2005, 10:47 PM

Unless Botulism presents as a bad cold (which I had when I made the stuff) I am fine. Thanks for the heads up though. I gotta assume that cooked food from 14 psi of pressure on constant heat for 1.5 hours should last more than a day in the fridge. This would seem especially evident if said food is something we Dawgs often eat RAW!

Anyhow, I did play it safe, and placed the offending jar straight into the fridge for consumption soon.

-D

Salty Walty · 10-06-2005, 11:33 AM

Well, I'm still here, but all the wrinkles on my face seem to have gone away. Thanks for the replies.

ron m · 10-06-2005, 02:06 PM

OB is right that if you have just finished canning, maybe within a half-day, it's ok to eat. But more than a day, I'd throw it out. And if a jar cracks, I cry and throw out the jar AND contents, injesting even one little sliver of glass would be very bad.
ron m

Ducks4jimm · 10-06-2005, 05:26 PM

I posted this once before, but old salt canners tell me jars can wear out after a certain time - maybe the jar lip gets worn out by the pressure of the lid sucking down?
I like to think the one or two jars that break every year are the older ones.