I canned this two weeks ago and it is sealed completely. There are no nicks in the glass and no rust on the lid. Is it molded? Can remove the mold and still use it after opening?
by JadedSpread1693
3 Comments
thatsecondmatureuser
What recipe did you use?
Tacticalsandwich7
What recipe and process did you follow? That looks like a lot of headspace. It’s hard to tell from the photo but it does look like mold to me, if it is you cannot safely remove the mold and eat it, it should be dumped.
Temporary_Level2999
Tomatoes are tricky because they seem acidic but are really on the borderline, so you really really need to follow a recipe with any tomato product to see how much lemon juice or citric acid needs to be added to make a safe product and that you are processing your jars in the canner for the correct amount of time. Otherwise you run into the danger of botulism. You should also not be adding extra fats/oils unless specified in the recipe. Usually it will be a very very small amount. Headspace is also important. Check out Ball, NCHFP or a university extension office website for good recipes.
I’m sure your momma’s tomatoes tasted great and nobody may have gotten sick from them, but not every jar is going to contain botulism spores so it’s always a gamble. As well as I believe tomatoes used to be more acidic in the past so there may have not been as much danger with canning them this way.
3 Comments
What recipe did you use?
What recipe and process did you follow? That looks like a lot of headspace. It’s hard to tell from the photo but it does look like mold to me, if it is you cannot safely remove the mold and eat it, it should be dumped.
Tomatoes are tricky because they seem acidic but are really on the borderline, so you really really need to follow a recipe with any tomato product to see how much lemon juice or citric acid needs to be added to make a safe product and that you are processing your jars in the canner for the correct amount of time. Otherwise you run into the danger of botulism. You should also not be adding extra fats/oils unless specified in the recipe. Usually it will be a very very small amount. Headspace is also important. Check out Ball, NCHFP or a university extension office website for good recipes.
I’m sure your momma’s tomatoes tasted great and nobody may have gotten sick from them, but not every jar is going to contain botulism spores so it’s always a gamble. As well as I believe tomatoes used to be more acidic in the past so there may have not been as much danger with canning them this way.