MIL didn’t heat-seal this jar of pumpkin purée. What’s the science behind this ‘explosion’?
MIL didn’t heat-seal this jar of pumpkin purée. What’s the science behind this ‘explosion’?
by ohdominole
6 Comments
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olivaaaaaaa
Bacteria and yeast and mold process the sugars in the pumpkin and create CO2 (this is how beer is naturally carbonated). Gas build-up reaches the pressure needed to pop the lid. Def not safe to eat (botulism is invisible, and its byproduct can not be destroyed with heat).
Seeksp
Pumpkin is not supposed to be home processed. Unless things have changed the USDA recommends against this. I haven’t seen any pumpkin recipes in the latest Ball Book or at the national clearing house site at UGA.
EDIT: Chunks okay. Puree not okay.
Tacticalsandwich7
As bacteria eat the pumpkin they create gases, home canning jars are meant to hold negative pressure not positive pressure. Even if this was “heat sealed” it wouldn’t be considered safe under good practices as pumpkin purée has no safe canning procedure. Tell your MIL to read up on safe and tested canning methods before she makes her or your family sick.
throwaway_lunchtime
So much simpler to pack cooked squash into ziplocks and freeze
PatTheShoggoth
Why do this? A whole pumpkin will last for months in a dry pantry, it just seems like a waste of jars.
6 Comments
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Bacteria and yeast and mold process the sugars in the pumpkin and create CO2 (this is how beer is naturally carbonated). Gas build-up reaches the pressure needed to pop the lid. Def not safe to eat (botulism is invisible, and its byproduct can not be destroyed with heat).
Pumpkin is not supposed to be home processed. Unless things have changed the USDA recommends against this. I haven’t seen any pumpkin recipes in the latest Ball Book or at the national clearing house site at UGA.
EDIT: Chunks okay. Puree not okay.
As bacteria eat the pumpkin they create gases, home canning jars are meant to hold negative pressure not positive pressure. Even if this was “heat sealed” it wouldn’t be considered safe under good practices as pumpkin purée has no safe canning procedure. Tell your MIL to read up on safe and tested canning methods before she makes her or your family sick.
So much simpler to pack cooked squash into ziplocks and freeze
Why do this? A whole pumpkin will last for months in a dry pantry, it just seems like a waste of jars.