out_of_the_ordinary Posted February 7, 2016 Share Posted February 7, 2016 When pressure canning, is it normal to have the water (in the canner) to have turned purple when you are pressure canning beets? Or is it a giant fail on sealing? I wasn't sure so we put the beets into containers and froze them. Thank you. Quote Link to comment
Jeepers Posted February 7, 2016 Share Posted February 7, 2016 Yes, it's normal to have the water change color to whatever you are canning. Mine goes red when I can tomato products. Perfectly normal. Quote Link to comment
WormGuy Posted February 7, 2016 Share Posted February 7, 2016 What Jeepers said. John Quote Link to comment
dogmom4 Posted February 8, 2016 Share Posted February 8, 2016 Happened to me too. Quote Link to comment
The WE2's Posted February 8, 2016 Share Posted February 8, 2016 Sometimes I have a jar that is "over pressurized" and will spew a bit of it's contents out before the lid seals. No problem, just make sure it's truly sealed by waiting until the next morning to remove the ring, wash the jar etc. with warm soapy water, rinse it and dry it. If it's still sealed, you probably have a good seal :-) Date it and label the contents and you should be good to go. Quote Link to comment
Christy Posted February 10, 2016 Share Posted February 10, 2016 That is good to know. I often *smell* the water after canning and it takes on the smell of the food in there. Just a bit of syphoning then. Quote Link to comment
The WE2's Posted February 11, 2016 Share Posted February 11, 2016 That is good to know. I often *smell* the water after canning and it takes on the smell of the food in there. Just a bit of syphoning then. "IF" a jar is spewing or hissing, just leave it alone until it stops. Don't ever lift a hissing jar out of your canner. Quote Link to comment
out_of_the_ordinary Posted February 16, 2016 Author Share Posted February 16, 2016 Thank you! Quote Link to comment
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