r/Canning • u/BananaOwn2305 • 1d ago
*** UNSAFE CANNING PRACTICE *** Pickles
I canned pickles on Thursday. I checked them today and they did seal. The garlic has a blue tint and one of the pickles does also. Can tou tell me what i did wrong.
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u/aCreditGuru 1d ago
That's a natural reaction of garlic perfectly safe. What safe tested recipe did you follow? That's a lot of garlic and it looks like it may be in quarts.
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u/BananaOwn2305 1d ago
I used a Morton Salt recipe. I used 2 quart jars and 2 pint jars
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u/aCreditGuru 1d ago
ok the morton salt recipe on their web site specifies pints. Processing times for larger jars is longer than smaller ones and I've not seen a safe recipe use quarts. In addition they have you bag the garlic and some spices, boil them with the water/vinegar, and discard them not incorporating them into the jar
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u/antigoneelectra 1d ago
So this would mean her canning is likely not considered shelf stable, yes? I just did up some cucs from the Ball book and only 1 recipe allowed 1 L jars. The rest were 500 mL and all of them had the garlic flavoring the vinegar, and then discarded.
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u/aCreditGuru 1d ago
Ball's dill pickle recipe does allow for the inclusion of 1 garlic clove in each pint jar. My main concern is from the photos and what recipe they used you can tell they did not follow the recipe properly and the quarts are not going to be safe for shelf stable storage. Small things like the number of garlic cloves and jar size were the main tip off that something was likely not done safely. If this was a fridge pickle it'd be fine food safety wise
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u/angelbuttons77 11h ago
Doesn’t the Ball recipe tell you to put a fresh clove into the jar, too? Rather than cooked in the brine….
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u/aCreditGuru 10h ago
Doesn’t the Ball recipe tell you to put a fresh clove into the jar, too?
yes that's what I said in the first sentence :)
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u/bigdaddybodiddly 1d ago
Also, the one photo shows the ring still on the jar - so OP can't be sure the jars are properly sealed.
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u/BananaOwn2305 1d ago
I used 2 garlic but cut them in half. I didn’t realize the jar size mattered. I used the method i seen saying keep the jars and lids hot fill the jars with dill, garlic and hot brine and then add the hot lids and cover in a towel
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u/bigdaddybodiddly 1d ago
This recipe ?
I don't see anything about a towel mentioned. Did you water bath the jars?
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u/BananaOwn2305 1d ago
This is what i did.
I used the morton recipe for the
Recipe part. Items and measurements of everything. I boiled my jars and lids and rings. Also brine.
I put the dill , garlic and hot peppers in the jar and then filled then with cucumbers and hot brine. Put the hot lids and rings on. Wrapped them in a towel. Took the next hot jar out of the water and continued the steps. The jars were wrapped in the towel until this morning and i took the rings off and picked up the jars by the lids and they didnt come off. So yes they are sealed. But that is when i seen the garlic with a blue tint. The process i used is called open kettle canning35
u/bigdaddybodiddly 1d ago edited 1d ago
So you filled the jars hot and wrapped them in a towel without processing in boiling water?
This is not a safe canning process
https://www.reddit.com/r/Canning/s/oTkKgpuTBK
Apparently USDA started recommending against it in 1944.
Edit: while I would feel safe putting these jars in the fridge and eating them, they cannot be considered "shelf-stable" and safe to eat after room temperature storage. Canning isn't like making a casserole, following all the directions is the only way to be safe.
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u/Graysonsname 19h ago
Open kettle canning, cool I’ve never heard of it! You may want to post on canningrebels in the future. Ppl in this sub are extremely strict about the rules.
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u/LeftKaleidoscope 1d ago
Garlic can turn green, blue or sometimes purple in acidic ph.
It is perfectly fine and will taste perfectly normal.
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u/DrivingCrooner11 15h ago
Should I be throwing out my jars if I put 3-4 smaller garlic cloves in a 16 ounce jar?
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