Today I decided to try my hand at canning/pickling. (Left to right – onions, carrot, garlic/onion, cranberries, garlic, green grapes)
My family does a pickle present during our white elephant. I drew the short straw to be responsible for the pickle present this year. I have put together a box of pickle themed items and wanted to add a few random pickled/canned items.
The onion and garlic ones have turned rather green. I am not sure why they look like this. Are they still safe to eat?
Also, half of them came out of the water bath and the tops weren't sealed. But within the past two hours they have sealed themselves, one I picked and then it now appears sealed. Are they now safe or did I do something wrong?
by khitomer_cat
4 Comments
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What recipes did you use?
Did you use a tested recipe? I’ve never seen a safe tested recipe for pickled grapes
here’s a good resource for getting started in home canning. also check out wiki for list of safe sources and books.
https://www.healthycanning.com/how-to-get-started-in-home-canning
once you understand what you’re doing canning isn’t too difficult but you have to learn safe tested recipes and processes first