I read my direction wrong and pressure canned my cranberry sauce for around 10 mins then I stopped it . Do I go ahead and water bath or are then safe now .
I read my direction wrong and pressure canned my cranberry sauce for around 10 mins then I stopped it . Do I go ahead and water bath or are then safe now .
by lalajo1969
2 Comments
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GlassLotuses
While to my understanding it’s not a safety issue to pressure can when water bath canning is called for, I believe it’s generally a cooking issue. I’ve read for some products this can really mess them up.
From my own recent forays into cranberry sauce making my instant concern would be if the cranberry’s high pectin content has now gone overboard and made the texture mealy. If I were you I’d pop one open once they’re cool and make sure they still taste right and have the texture you want.
Also you wouldn’t technically know the safe processing time since I’d assume your recipe gave the time for water bath canning.
2 Comments
Hi u/lalajo1969,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
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While to my understanding it’s not a safety issue to pressure can when water bath canning is called for, I believe it’s generally a cooking issue. I’ve read for some products this can really mess them up.
From my own recent forays into cranberry sauce making my instant concern would be if the cranberry’s high pectin content has now gone overboard and made the texture mealy. If I were you I’d pop one open once they’re cool and make sure they still taste right and have the texture you want.
Also you wouldn’t technically know the safe processing time since I’d assume your recipe gave the time for water bath canning.