Pressure canning

I was canning the other day in my pressure canner and after the processing time was done and the pressure had dropped all the way, I forgot the jars in the canner for about an hour. I didn’t hear them pinging when I took them out. Is this food safe to eat? Also, is it bad to sometimes exhaust the steam for slightly more than 10 minutes? I sometimes start the timer a little late.

Jennifer Owens
Middlefield, Ohio

If the jars you left in your canner sealed, I’d mark an X on the top or something and store them toward the front of your canning on the shelf. Use them first, as in my experience jars left too long in the canner after processing sometimes have seals that release in storage. The X will remind you to double-check these jars for seal, appearance, and smell before use. If they’re sealed, they should be fine.

It’s okay to exhaust your canner longer than 10 minutes but don’t let it go on and on as you may lose too much water due to escaping steam. You don’t want your canner to exhaust to the point that it’s dry inside. A couple of minutes won’t hurt a thing. — Jackie

Canning pickled asparagus

I have a recipe for marinated asparagus that I would like to can as pickled asparagus. It calls for ½ cup sugar, ½ cup vinegar, ½ cup water and 1½ Tbsp. lemon juice. Would this can safely in a water bath canner? Would I proceed as if I were canning the asparagus? I’ll be starting with frozen asparagus. What headspace would you recommend and what amount of time?

I’m learning that you can pickle about anything and it’s a good way to use extras.

Carol Bandy
Hightown, Virginia

While this sounds great, I wouldn’t can it. With the addition of the water, it might not be quite acidic enough to water bath and if you pressure canned it, the asparagus would get mushy, especially having been pre-frozen. I’d make a batch up fresh and keep it in the fridge instead. Pickling is a great way to put up lots of foods. I’m getting ready to make some mustard bean pickles as my Provider beans are kicking off with huge production, as always! — Jackie