WormGuy Posted July 30, 2013 Share Posted July 30, 2013 I canned some garlic dill okra over the weekend and the reciepe calls for cloves of garlic. I didn't have any so I used minced garlic, 1/2 teaspoon per pint. The liquid in the jars is cloudy today. Is this normal for minced garlic or did I mess up? I have more to do tomorrow. John Quote Link to comment
The WE2's Posted July 30, 2013 Share Posted July 30, 2013 (edited) I'm not a pro...but I imagine you've got yourself some "garlic tea" happening! Edited July 30, 2013 by Philbe Quote Link to comment
Amishway Homesteaders Posted July 30, 2013 Share Posted July 30, 2013 (edited) Was the garlic in oil ? Did you rinse it first before using it ? Edited July 30, 2013 by Amishway Homesteaders Quote Link to comment
WormGuy Posted July 30, 2013 Author Share Posted July 30, 2013 Not in oil, just minced garlic. John Quote Link to comment
Violet Posted July 31, 2013 Share Posted July 31, 2013 Hmm, usually cloudy brine is due to spoilage, unless you did not use canning salt. Other kinds of salt can cause it to be cloudy, too. Also, if it were a fermented food it would possibly have cloudy brine. This was not fermented, though. I am sure you processed them, right ? I don't know what would be in the jarred garlic to do that. It should not have been an issue. Where did you get the recipe for this ? It looks like the Univ. of Georgia/So Easy to Preserve recipe. Cloudy brine is not a good sign, Wormie. I am sorry. Quote Link to comment
WormGuy Posted July 31, 2013 Author Share Posted July 31, 2013 I used this reciepe: http://nchfp.uga.edu/how/can_06/pickled_dill_okra.html I also used canning salt, and I did process it. I did another batch yesterday and left out the garlic, The liquid is clear. I will throw out the cloudy jars, not taking a chance on it. Thanks. John Quote Link to comment
Violet Posted July 31, 2013 Share Posted July 31, 2013 All I can think of is that the garlic had some sort of bacteria in it to make it cloudy. I would suspect yeast growth from what you have described. Yes, I would toss the first batch. It had to be the garlic. I looked up the recipe last night and found it to be the one you used. I knew you would have done things right ! Quote Link to comment
WormGuy Posted July 31, 2013 Author Share Posted July 31, 2013 Okay, the mystery deepens. I checked the jars after my last post and the liquid is cloudy. I am wondering if exposing the seed chambers while triming them would allow the liquid in them to come out in the jars hence making cloudy liquid. John Quote Link to comment
The WE2's Posted August 1, 2013 Share Posted August 1, 2013 (edited) Okay, the mystery deepens. I checked the jars after my last post and the liquid is cloudy. I am wondering if exposing the seed chambers while triming them would allow the liquid in them to come out in the jars hence making cloudy liquid. John "garlic tea"...LOL The juice just might be very good for healing purposes. Edited August 1, 2013 by Philbe Quote Link to comment
Violet Posted August 1, 2013 Share Posted August 1, 2013 No, it has to be the garlic. It says to wash and trim the okra. I feel there was yeast growth in the garlic to start with. Sorry, Wormie, I would toss those jars. Quote Link to comment
The WE2's Posted August 1, 2013 Share Posted August 1, 2013 Violet's the expert! Away goes trouble down the drain...! Quote Link to comment
WormGuy Posted August 1, 2013 Author Share Posted August 1, 2013 Violet, the second batch did not have any garlic in it that is why I thought of the seed chambers. I'm at a loss, and I have more to can but I'm afraid to now. John Quote Link to comment
Jeepers Posted August 2, 2013 Share Posted August 2, 2013 If it was me and I had more to do, I'd use whole cloves of fresh garlic instead of the minced the next time. Whole is what I use in my dilly green beans with no problems. Quote Link to comment
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.