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Canning Bath Not Long Enough

About 4 months ago I canned quarts of halved peaches, but did not add water bath time for our high altitude. Since I didn't realize this until about a week afterwards I was advised to throw it all out, but have been avoiding throwing this work down the drain. Could I take the peaches out and cook them into jam? Wouldn't cooking the actual fruit kill any bacteria? Looking for any solution to not waste the fruit. Any suggestions?

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December 27, 20180 found this helpful

You need to throw them out. The time to cook them longer would have been immediately. Bacteria could have time to grow. Better to be safe than sorry.

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December 27, 20180 found this helpful

Having gotten sick from a failed canning project, I strongly suggest you toss it.

Safely first! I hate waste too and feel guilty, but food poisoning is very scary!

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December 28, 20180 found this helpful

I highly recommend you toss all the jars, sad as it is. Here is a link from the government about the dangers of home canning. Botulism is a very real concern.

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www.foodsafety.gov/.../home_canning.html

Good luck and be safe.

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December 30, 20180 found this helpful

The only thing I would suggest is to dig a deep hole (deep enough where an animal will not dig it up) and dump your peaches; bleach/scald your jars; buy new lids and try again next year.

I do not like to waste food either; especially something that I have worked hard to prepare, but this could be a very real safety thing so please, close your eyes and dump the peaches.

I have read that canned peaches is one of the kinds of food that is sometimes difficult to tell if it the food has spoiled so do not take a chance - even with a "taste".

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December 31, 20180 found this helpful

Thank you all for the advice. I successfully threw them out yesterday. I'll not forget the altitude adjustment in the future!

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December 31, 20180 found this helpful

Sorry. Safety first is hard, but so necessary with food. Take care!!

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July 5, 20190 found this helpful

I didnt process my tomatoes long enough . They were still quite warm and I put them back in the very warm water .

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Is this okay . I processed them for 45 mins and some of jars have made the popping sound. Was this safe to do ?

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July 5, 20190 found this helpful

I didnt process my tomatoes long enough . They were still quite warm and I put them back in the very warm water . Is this okay . I processed them for 45 mins and some of jars have made the popping sound. Was this safe to do ?

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August 6, 20190 found this helpful

I just did the same with snap beans using a pressure cooker. Only cooked for 10 min at 10 lbs. when I realized that my timing was short the jars were still hot to the touch but had sealed. I put them back into the pressure cooker and reprocessed them
At 10 lbs for 20 minutes. I hope this is okay to do. I would think that bacteria cannot grow in hot jars. I did not take the beans out of the jars or reheat them or use new lids as the beans were still hot to the touch.

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