Re-process with new lids - make sure you wipe the rims of the jars.

or

Refergerate and use for sandwiches over the next couple of days

 

Re-process with new lids - make sure you wipe the rims of the jars.

or

Refergerate and use for sandwiches over the next couple of days

Thanks, I put em in the fridge and will sample 1 later today.

 

Man, if they sat out on the counter all night, I'd be a bit nervous about re-using. I hate to toss fish but I hate to get sick eating it too.

 

I had 4 pints of canned salmon not seal a few years back (must not have got the rim of the jars wiped good enough). Threw them in the fridge the next morning and used them in a salmon loaf and patties over the next few days, they were just fine.

 

Thanks, really needed the reassurance.

The lids were from a friend from an old collection they had laying around, I saw they were gummy but had no choice to use 6 of em alm:...the only ones not to seal in the batch....glad I didn't use the other 30 lids they had.

 

I'd have thrown them in the refridge and wouldn't worry about it. :twocents:

Ted, never thought about reprocessing, would you process the whole time, or just bring them back to temp and cool back down?

 

Not Ted, but rule of thumb is reproccess 11lbs @ 100mins for what I read earlier.

 

I've had it happen with new lids that didnt get the rim of the jar wiped well enough. they sat out overnight and we just put them in the fridge and ate them over the next couple days. not as good as the stuff that sat in the jars a couple weeks and had the flavors mingle but no one got sick, just the usual tummy aches from eating too much!

Paul

 

Yes, I process at 11 lbs for 100 minutes. My question really had to do with trying to process only to re-seal jars. Certainly by then the fish is cooked, and some of the oil boils out, so I would worry about drying out the meat by recooking the full 100 minutes. So when Stickfish suggested re-processing, I was curious if it could be done for less time. Certainly some other foods are pressure canned for less time than 100 minutes, so it would seem to make sense that foods can be sealed and bacteria killed in less than 100 minutes. So if that is true, and the fish has already been cooked the first time through, I though maybe the "re-process" time would be less.....

 

I know what ya meant :flowered:...apparently cooked or not, to kill the botulism possibility, you still need the full re-process times. :wink:

I was just concerned overall about it sitting out overnight.
thanks for the reply's and other concerns, can never be to careful.

 

On food siting out and still being ok the next day...

My family regularly will make soups with meat in it, bring to a boil in the pot for a few minutes with the lid on when we are done, and just shut off the heat and leave it on the stove till the next day. However, we do bring the pot to a boil before we eat again.


Granted... we also eat things like fermented tofu and may have built up tolerances for food allowed to sit at room temperatures for 24+ hours along with eating raw fish.

 

I wouldn't necessarily trust information from someone who wants to be called a furry chicken.....

 

LOL

They don't really have fur, just barbless feathers. Maybe you can catch a sturgeon on one, or just use it as a dust mop

One's mileage may vary on eating "unproperly" stored food.

 

With your stomache issues Dan do you really want to risk it? :wink:

I would eat them no problem

 

I have been eating tuna all day that sat in the canner all nite in a broken jar and I feel fine. Must be saying something my name is Ralf!