Chicken stock
I’ve been canning for years and just ran across something that I’m not sure about. I just opened some quart jars of chicken stock to make soup and found on the underside of the lids a small patch of black liquid. I found it in three different jars — not all from the same batch or year. The contents smelled ok, but I dumped them out anyway. Any idea what this is? Were the contents safe to use?
Jennifer Grahovac
Wooster, Ohio
I think what you found was simply a chemical reaction between the chicken stock and the metal lid. This happens from time to time. It will not happen when you use plastic Tattler reusable canning lids. It does not affect the food in any way. But, as with any canned food, do the smell test, then if it smells okay, be sure to bring it to boiling temperature for at least 10-15 minutes before eating –just to be safe. — Jackie
Tomatoes and garlic in olive oil
I have a recipe that calls for the following items. Sun dried tomatoes, garlic (I buy from the store already crushed in the jar) basil ( I use fresh ) salt. You are to layer them in a jar and cover them with olive oil. One recipe I have says to keep refrigerated, the other one say I don’t have to. Which one is correct?
Teresa Roh
New Freedom, Pennsylvania
Keep it refrigerated. There have been cases of foods like this causing botulism after sitting out at room temperature. Rare, but possible, so refrigerate just to be safe. — Jackie
