Opening sealed jars to add mixture (water/vinegar/salt) after the water bath process - Ask Extension
After processing 5 jars of peppers and sealing them, I discovered later that there was much more than a quarter inch space between the peppers and the...
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Opening sealed jars to add mixture (water/vinegar/salt) after the water bath process #593610
Asked August 31, 2019, 9:42 PM EDT
After processing 5 jars of peppers and sealing them, I discovered later that there was much more than a quarter inch space between the peppers and the lid. Seems the peppers absorbed liquid right away as a result of the 2 slits I put in them. How to correct this?
Can I boil more brine, open the jars, and top off the liquid, and sealed the jars back without having to repeat the water bath process of boiling the jars of peppers again? Seems to me this would cook the peppers.
Will the boiled brine (to top off, raise the liquid level) be sufficient to maintain safety? Ref: Image.
Thank you
Rodney Marcella
Can I boil more brine, open the jars, and top off the liquid, and sealed the jars back without having to repeat the water bath process of boiling the jars of peppers again? Seems to me this would cook the peppers.
Will the boiled brine (to top off, raise the liquid level) be sufficient to maintain safety? Ref: Image.
Thank you
Rodney Marcella
District of Columbia County District of Columbia
Expert Response
Hi,
Thank you for your question.
You may want to review the National Center for Home Food Preservation for on general food preservation and pickling. https://nchfp.uga.edu
Based upon your photo you will want to use mason style jars for home canning/processing, versus reused commercial jars.
If a lab-based recipe was used from USDA or NCHFP, I am hoping the liquid levels wouldn't steer you wrong with what you experienced.
I would not open the jars to add more brine. You could re-process your jars, but that would include re-sterilizing, making new brine, and re-processing your jars in the boiling water bath canner. However, as you mentioned, re-processing would further cook your product.
It may be easier to keep your jars in the refrigerator.
Thank you for your question.
You may want to review the National Center for Home Food Preservation for on general food preservation and pickling. https://nchfp.uga.edu
Based upon your photo you will want to use mason style jars for home canning/processing, versus reused commercial jars.
If a lab-based recipe was used from USDA or NCHFP, I am hoping the liquid levels wouldn't steer you wrong with what you experienced.
I would not open the jars to add more brine. You could re-process your jars, but that would include re-sterilizing, making new brine, and re-processing your jars in the boiling water bath canner. However, as you mentioned, re-processing would further cook your product.
It may be easier to keep your jars in the refrigerator.
Thank you for taking time to respond to my situation. All five jars are in the fridge. Will start afresh.
Rodney Marcella
Photographer
Rodney Marcella
Photographer
