Jeepers Posted October 26, 2019 Share Posted October 26, 2019 I have heard of this but it has been off of my radar for decades. I knew what it was but I didn't know how it happened. I've never had it happen. I remember my grandma talking about flat sour in food. It forms from letting your jars cool down too slowly. It won't kill you but it will make your food inedible. Food you might be depending on and not know it until you open a jar. IMO if you've canned long enough you've probably made a few mistakes. I'm guilty of leaving a canner over night when it was finished processing because it was 1:00am or later and I was done. Just like Leisa in the video. It only happened a couple of times but still... I knew you weren't supposed to but I didn't know why. Now that I know why, I'll never do that again, barring a real emergency. If you know better...you do better. The first few years I was canning I didn't know you were supposed to vent the canner for 10 minutes before putting the weight on. We didn't have Youtube back then. Pffft, we didn't even have computers or cell phones to look anything up. I'm glad someone is teaching about it. I think if we know the reason why, then we aren't as apt to do some of the things we do. Youtube is full of false information and some of it is down right dangerous. Do your own homework and don't listen to just one person. Not even to me. Especially me. I'm missing my canner. https://www.youtube.com/watch?v=uPEVRSBliF8 4 Quote Link to comment
Annarchy Posted October 26, 2019 Share Posted October 26, 2019 Thanks Jeepers, for the info, I vaguely remember hearing about it too. I will be checking my jars. 1 Quote Link to comment
Ambergris Posted October 26, 2019 Share Posted October 26, 2019 Explains the nasty peaches. 1 Quote Link to comment
Littlesister Posted October 26, 2019 Share Posted October 26, 2019 I knew about the venting for 10 minutes as I have always done that. But first time I ever heard about flat sour from the jars cooling down to slow. Though I have always taken mine out when time was up after letting them sit in cooker for 5 minutes after removing lid to settle down. Then I would always remove them. though I to have had late night canning when I was working. But I did take time to take out jars. I am guessing do to habit. But I am glad to know about this. 1 Quote Link to comment
The WE2's Posted October 27, 2019 Share Posted October 27, 2019 Love Leisa Sutton! She does a wonderful job of keeping canning active. I enjoy her facebook group BIG time! I've never left my foods in the canner so flat sour was a newby when I heard her explain it. 1 Quote Link to comment
Ambergris Posted October 27, 2019 Share Posted October 27, 2019 Always took the jars out, but jars touching front back left right on the counter in a 100-plus degree kitchen? That happened. 1 Quote Link to comment
Jeepers Posted October 27, 2019 Author Share Posted October 27, 2019 I know Ambergris. Stuff happens. We do the best we can with what we've got and what we know. 1 Quote Link to comment
Littlesister Posted October 27, 2019 Share Posted October 27, 2019 Jeepers, Thank you for that video. I seemed to have missed that last time I was on here. It explains flat sour very well. As far as I know I have not had that problem, but will be watching for that type of thing from now on. 1 Quote Link to comment
Jeepers Posted October 27, 2019 Author Share Posted October 27, 2019 You're very welcome Littlesister. She did explain it well. 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.