August 6, 2011 at 12:31 pm #255475
I’ve just stuck my natural and simple unit on for the first time. I have just noticed in the book where it says “NOTE Do not allow prepared fruit and liquid to stand in bottles for longer than 2 hours before processing”
I filled my jars yesterday with cold stewed apples and stuck them in the machine (off, and no water). I went off to a wedding and forgot about them.
This morning I figured they’re stewed… and I’m going to sterlise them anyway in the machine right!? so what’s the problem??
eeek!August 6, 2011 at 1:20 pm #503803barefoot_mistyMember
I’ve processed pasta sauce the next day. Left it in the pot all night and bottled in the morning. I don’t see much difference.
I’ve never done apples though and would hate you to poison yourself.August 6, 2011 at 1:27 pm #503804
The problem is that the temperatures and times given are worked out on there being minimal contamination present to start with. Having sat on the bench for 12 hours any contaminants that were present within your product has now had lots of time to become active and replicate.
Particularly with something thick like stewed apple, getting it really hot through to the middle of the product would be a challenge. Thus it’s not something I would personally risk.
The only option I can think of would be to depot all your jars back into your stock pot.. add water and reboil for at least 5-10 min. That in theory should bring you back to a bacteria free product which could then be processed according to the fowlers instructions.
**Please be aware I am simply a home bottler with a bit of experience not a professional thus the above is my opinion only and not to be taken as gospel. As always use your own discretion before taking any advice and only do it if you feel personally comfortable.August 6, 2011 at 2:21 pm #503805Lady BeeKeymaster
If it were me, I’d be doing as Simply_Belinda suggests, but I’m a home bottler too.
If you do go down this path, don’t forget to re-sterilise your jars before adding your re-boiled apple.August 6, 2011 at 2:57 pm #503806
Thank you, thank you!
Isn’t one of the easy and beneficial things about a vacola unit that you DON’T have to pre-sterilise your jars. Just to clean them and then process.
I totally get the bacteria thing. I’ll open, wash and re-process the apple. I may as well just do hot jars to hot apple then… do I have to do that? or just wash the jars and put the cold mixture back in.?August 6, 2011 at 3:20 pm #503807
Best practice is pre-sterilised jars, hot liquid then process in fowlers for the times given for that product..
Most of us choose to cut corners and get away with it but considering the circumstances I would be sticking to the minimum risk option this time round.August 6, 2011 at 3:25 pm #503808
Ok thanks will do.. It’ll be apple sauce by the end of it! hahaAugust 6, 2011 at 3:40 pm #503809
Actually I may just put it down to experience and use it all for some huge apple pies to give away (in the middle of moving and can’t be bothered doing it again)..
it’s ok to use like that right? totally need a tutor standing over my shoulder!August 6, 2011 at 4:33 pm #503810
Will be fine to do that as long as you still do the 5-10 minute boil in the stock pot.
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