If the jar is not sealed, use the product right away or recan it. To recan, empty the jar, repack in another clean jar, use a new lid, and reprocess the product as before.
If metal bands are used, these can be removed from jars after 24 hours if you want to.
Wipe jars with a clean, damp cloth. Make a label for the jar. Put the name of the product and date on the label.
Store canned pickles and relishes in a dark, dry, cool place where there is no danger of freezing. Freezing may crack the jars or break the seals, and let in bacteria.
Before using, always examine each jar for signs of spoilage. A bulging lid or leakage may mean that the contents are spoiled.
When a jar is opened look for other signs of spoilage such as:
—Unusual softness, mushiness or slipperiness
_If there is ever the slightest indication of spoilage, do not eat or even taste the contents._ Dispose of the contents so they cannot be eaten by humans or animals. Also dispose of the lid.
After emptying the jar of spoiled food, wash the jar in hot, soapy water and rinse. Boil in clean water for 15 minutes.
This generally results from microbial action which causes spoilage. Once a pickle becomes soft it cannot be made firm again. Microbial activity may be caused by
—Too little salt or acid —Cucumbers not covered with brine during fermentation —Scum not removed from brine during fermentation —Insufficient heat treatment —Seal is not airtight —Moldy garlic or spices
Blossoms, if not removed from the cucumbers before fermentation, may contain fungi or yeasts responsible for enzymatic softening.
—Using too strong a vinegar, sugar or salt solution at the start of the pickling process. In making the very sweet or very sour pickles, it is best to start with a dilute solution and increase gradually to the desired strength —Overcooking —Overprocessing
—Use of ground spices —Too much spice —Whole spices left in jar —Iodized salt —Minerals in water, especially iron —Overcooking
_What causes garlic to turn purple or blue?_
—Garlic contains anthocyanins, a water soluble pigment also found in beets. This changes color very easily and with the acid condition in pickles, turns blue or purple in color
_How can you tell if sauerkraut is spoiled?_