The jars of peaches you process have potential for microorganism growth and could cause illness if you consume them. You can safely reprocess with a 24 hours time-frame, using scientifically proven methods available from the USDA Complete Guide to Home Canning (https://extension.usu.edu/utah/htm/fcs/food-preservation-canning/usda_home_canning) or the Ball Blue Book (if using the Ball Blue Book, be sure to adjust for your altitude. Utah County averages 4900 ft). Recipes on the internet are not trustworthy sources for safe canning procedures unless they are from the USDA, the National Center for Home Food Preservation or a local Extension Service. Peaches need to be processed for 40 minutes while submerged in boiling water to insure that any potentially harmful microorganisms are killed, making the food safe to consume. Dissolve your sugar in the water first, then bring to a boil before adding to your jars of peaches. I would also suggest that you stop in for some additional information, or review the Canning 101 Online Self-study course (https://extension.usu.edu/utah/htm/fcs/food-preservation-canning) to learn more about safe preserving. We also teach workshops, including hands on, during the year. Our last hands-on canning class is today (Sept 16th). Check our website in January for the 2011 schedule of classes and workshops!
Thanks for contacting us and please let us know if you have any further questions!
Sincerely,
Jana Darrington
Utah State University Extension Assistant Professor Phone: 801-851-8468
Family and Consumer Sciences Fax: 801-343-8468
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