remind me of the guidleines
 

I had one can that took significantly longer to seal. How long is ok?

Re: remind me of the guidleines
 

I don't know, but I found this. :O

Re: remind me of the guidleines
 

Less than 24 hours. If it takes longer you should use it right away or reprocess. I've never had any take that long, but I've had a couple that took about ten hours. They were fine.

Re: remind me of the guidleines
 

thank you.

Re: remind me of the guidleines
 

I found info that botulism toxin is broken down by 10 minutes of boiling, so although I understand bring extra careful with meat & veg, I think that article is somewhat misleading in saying that hot water bath, oven etc canning isn't safe. My chicken stock that I canned in a hot water bath (crockpot on high actually) was still boiling at least 5 minutes after I removed it - I still froze it to be on the safe side, but I disagree that hot water bath method can't heat food sufficiently to destroy botulism. You just have to leave it in long enough, not just can it for a few minutes.

Re: remind me of the guidleines
 

I find it odd that the artical says to not used bruised frute to can with, what are you supped to do with them just throw them away?

Re: remind me of the guidleines
 

It says to cut the bruises out. It's ok to can the unbruised bit but not the bruised bit.