“My understanding is that you’re not supposed to do this because you can end up with a flat sour. “
Is this something that alters the taste?
“I think I remember DW saying once not to leave them in the canner. But I don’t know why because it’s also been said that the slower they cool, the better.”
I remembered reading something about them being left in the canner, unfortunately, I remembered the wrong thing.
I heard them all pinging in the canner, but left them in overnight. They all look fine, but I guess I should open one and taste them. I used the raw canning option, not preheating/cooking the beans before going in the jars. I noticed the canner stayed really hot for a long time, it was still slightly warm this morning. I wonder if it will have overcooked the beans. Live and learn - that’s what it takes sometimes. Well, now that I’ve done it once, it won’t be so intimidating the next time.
Flat sour can definitely be tasted - but you might not notice it in most canned foods until it grows. If you don’t cool them BELOW 104º it grows. Usually, it just shortens the storage life as whenever it gets above that temp. it continues to grow till you get a really sour taste that sticks with you all day. Even 240º processing in a pressure canner does NOT kill the spores.
I know it is generally accepted to very slowly cool jars - the main thing you want is to have them cool UNIFORMLY. That is why they say ‘draft free’ and some even say cover with a towel. (I just set mine on a towel on the counter to air cool. If you were to put them into the box for storage before they cooled down, prepare for flat sour! I like mine to cool uniformly but not taking too long.
If you want to know what it is like, take a bucket of peas, let them sit for a day - they will start going through a ‘heat’ and will be so sour you won’t want to eat them and there is nothing known that will cover up that taste either. Wash em, put garlic juice in them,salt them, sugar them - NOTHING will cut it.
Back when I spent 2 years as an Area Manager for a large canning company,(many many years ago - they canned 26 products with more than 600 labels) I have seen a 10,000 pound tank of peas that didn’t have enough fresh water running through them while waiting to be canned and they soured - Yes, they canned them anyway - they wound up being sold to the Puerto Rico school lunch program. (Bet there are thousands of kids there that HATE peas)Yes, it was done against my recommendation and without my consent - direct orders to the night shift by management.
Just one of the reasons I can my own veggies.
LOL Granny, that is the reason I shudder every time you rave about mixed vegetables - I know the process they are made under. I will only eat them if I canned them myself.
Sorry if this post upsets anyone...
>>>I used the raw canning option<<<
That works fine, however you tend to have ‘floaters’ where the product all floats to the top of the jar with juice at the bottom. Nothing at all wrong with it except for the appearance - blanching solves that. I do both.