I canned pickled beets last week. I opened one today and they're slightly more crunchy than I like. They all sealed properly. Can I reprocess them to cook them a bit more? And if so, how would I do that?
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I am only speaking from someone who got very sick from improperly canned items. If they are sealed and fine, just cook them better when you use them vs. trying to recook and re-can. Re-canning never works as planned and can cause dangerous situations. Safety first here!
I don't know if you like pickled beets on salads, but a local restaurant got me hooked on finely shaved, very crispy, pickled beets as a garnish on their harvest salad. OMG. SO YUMMY!!! Sounds like yours would be perfect for that.
I would not. Cook that batch to desired tenderness on the stovetop.
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