Jump to content
MrsSurvival Discussion Forums

Recommended Posts

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

  • Like 4

Share this post


Link to post
Share on other sites

Thanks Jeepers, for the info, I vaguely remember hearing about it too.  I will be checking my jars.  :thumbs:

  • Like 1

Share this post


Link to post
Share on other sites

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. 

  • Like 1

Share this post


Link to post
Share on other sites

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. 

  • Like 1

Share this post


Link to post
Share on other sites

Always took the jars out, but jars touching front back left right on the counter in a 100-plus degree kitchen?  That happened.

  • Sad 1

Share this post


Link to post
Share on other sites

I know Ambergris. Stuff happens. We do the best we can with what we've got and what we know.

  • Like 1

Share this post


Link to post
Share on other sites

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. 

  • Like 1

Share this post


Link to post
Share on other sites
Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.