Tested, safe recipe used from my Ball book. The grayish corn was above the water line (other cans for reference). Is this corn ok?
by katiealex06
18 Comments
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t0reup
I know what I would do with it if someone served it on my plate.
Trololorawr
beetleswing
If it’s canned safely, based on a tested recipe, and within the time of safety for said canned good, I believe it’s just discoloration. Some things above the water line in safely canned foods do discolour over time. It’s ugly, but safe if you followed the recipe. If you are really disliking the colour, just toss the top layer.
weinerdog101
Don’t risk it
NotBadSinger514
A 2$ can of corn is not worth risking your life. If ever you doubt, throw it out.
Formal_Technology_97
There is no way I would risk it. I’d toss it because you never know.
gingerbread858
You seem determined to keep it matter what the folks on here say. Do what you’re gonna do, but remember what these internet strangers said when you can’t stop shitting tomorrow and you miss the thanksgiving parade. 🤷
Cheeyl
Hopefully you haven’t thrown them out yet. Your water siphoned during processing. The corn is just fine just discolored. No different than doing beans or carrots. They all discolor above the water line. Eat them and enjoy your hard work.
Sweet-Emu6376
How did the corn get above the water line? Isn’t it all supposed to be below it?
Numerous-Profile-872
I would not. It’s been 3 years since you processed these. The risk, in my opinion, is too high.
Tacticalsandwich7
I would have probably said it’ll be ok 2 years ago but at this point I think it’s past it’s prime.
CatastrophicLeaker
No. Jesus
aliensminemoonrocks
No.
whatphukinloserslmao
“Raw-packing is the practice of flling jars tightly with freshly prepared, but unheated food. Such foods, especially fruit, will float in the jars. The entrapped air in and around the food may cause discoloration in a within 2 to 3 months of storage. Raw-packing is more suitable suitable for vegetables processed in a pressure canner.”
That’s directly from the USDA canning guide in the “quality” section, *not the “safety” section*.
If you raw packed corn and pressure canned it per a tested recipe (like one found in the USDA guide) it’ll be perfectly safe but may be discolored. *just like the USDA guide warns about*
Everyone here, imo, is being ridiculously over cautious
Minkiemink
You’re joking right?
Tkinney44
Grey and squishy? Way too risky Nice yellow hue? Tried and true.
The saying is made up but the facts are there. I wouldn’t risk it. I just wanted to quote Futurama slightly in a weird way.
18 Comments
Hi u/katiealex06,
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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I know what I would do with it if someone served it on my plate.
If it’s canned safely, based on a tested recipe, and within the time of safety for said canned good, I believe it’s just discoloration. Some things above the water line in safely canned foods do discolour over time. It’s ugly, but safe if you followed the recipe. If you are really disliking the colour, just toss the top layer.
Don’t risk it
A 2$ can of corn is not worth risking your life. If ever you doubt, throw it out.
There is no way I would risk it. I’d toss it because you never know.
You seem determined to keep it matter what the folks on here say. Do what you’re gonna do, but remember what these internet strangers said when you can’t stop shitting tomorrow and you miss the thanksgiving parade. 🤷
Hopefully you haven’t thrown them out yet.
Your water siphoned during processing. The corn is just fine just discolored. No different than doing beans or carrots. They all discolor above the water line.
Eat them and enjoy your hard work.
How did the corn get above the water line? Isn’t it all supposed to be below it?
I would not. It’s been 3 years since you processed these. The risk, in my opinion, is too high.
I would have probably said it’ll be ok 2 years ago but at this point I think it’s past it’s prime.
No. Jesus
No.
“Raw-packing is the practice of flling jars tightly with freshly prepared, but unheated food. Such
foods, especially fruit, will float in the jars. The entrapped air in and around the food may cause
discoloration in a within 2 to 3 months of storage. Raw-packing is more suitable suitable for vegetables processed in a pressure canner.”
That’s directly from the USDA canning guide in the “quality” section, *not the “safety” section*.
If you raw packed corn and pressure canned it per a tested recipe (like one found in the USDA guide) it’ll be perfectly safe but may be discolored. *just like the USDA guide warns about*
Everyone here, imo, is being ridiculously over cautious
You’re joking right?
Grey and squishy? Way too risky
Nice yellow hue? Tried and true.
The saying is made up but the facts are there. I wouldn’t risk it. I just wanted to quote Futurama slightly in a weird way.
🤢