As it says, seal malfunction or I didn’t submerge them enough. Seems like a few of these have pressurized. Fermented. Do I toss them? They were all processed for 30-60 min in hot water bath.
by Rostamina
6 Comments
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Stardustchaser
What was the recipe? That all of them are fermenting as you say is a red flag….
Plus 30-60 minutes…which is it? That’s another red flag for me….
Distinct-Yogurt2686
I’m not sure about it being 3 nights ago, but you might be able to just freeze. I now, if it’s less than 24 hours, that is usually a good option to save produce.
DreamSoarer
There are people who make fermented salsa and tomatoes on purpose, for the probiotics and the taste, but they have very specific measurements and processes they have to follow, just as pressure canning or water bathing have. I don’t think I would risk three days, not having purposefully carried out a safe fermentation recipe and process. Under 24 hours, without signs of fermentation or spoilage of any kind, could be refrigerated and used quickly, frozen, or reprocessed, I believe… but not three days.
jiujitsucpt
3 nights ago and fermenting? No you can’t save that.
PresentationLimp890
I had 2 quarts of tomatoes that didn’t seal, so I put them in a plastic container and froze them. I did this the same day, after refrigerating. I don’t think I would wait 3 days, though.
6 Comments
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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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What was the recipe? That all of them are fermenting as you say is a red flag….
Plus 30-60 minutes…which is it? That’s another red flag for me….
I’m not sure about it being 3 nights ago, but you might be able to just freeze. I now, if it’s less than 24 hours, that is usually a good option to save produce.
There are people who make fermented salsa and tomatoes on purpose, for the probiotics and the taste, but they have very specific measurements and processes they have to follow, just as pressure canning or water bathing have. I don’t think I would risk three days, not having purposefully carried out a safe fermentation recipe and process. Under 24 hours, without signs of fermentation or spoilage of any kind, could be refrigerated and used quickly, frozen, or reprocessed, I believe… but not three days.
3 nights ago and fermenting? No you can’t save that.
I had 2 quarts of tomatoes that didn’t seal, so I put them in a plastic container and froze them. I did this the same day, after refrigerating. I don’t think I would wait 3 days, though.