Canning olives
In the recent BHM magazine (March/April 2014, Issue #146), you mentioned canning olives from a 10# can. How long did you process them?
Alice Clapper
New Castle, Pennsylvania
I processed them for 90 minutes (in half-pint jars) at 12 pounds pressure (for our altitude), according to the University of California’s recommendations. For altitudes 1,000 feet and below, you’d use 10 pounds pressure. They re-canned very nicely. — Jackie
Pickled eggs
I have a concern with some of my pickled eggs and would like your advice. I canned quart jars of pickled eggs two years ago and while in the sealed jars they look great, but when I open them and remove them from the jar they develop brown spots on them that make me wonder if they are still safe to eat — I used a standard pickling recipe. So do you think they are safe to eat?
William Fisher
Grinnell, Iowa
I’ve never had this happen, so I can’t say. It’s possible that the spots are a result of the spices you used. Do the eggs smell okay after coming out of the jar? Usually if pickled eggs go bad they stink and the jar looks cloudy. Since I don’t know what recipe you used, I can’t tell you more. Sorry. — Jackie
I have canned olives and it works great! I used to freeze them and they always turned mushy.
Be aware that you should not eat olives straight from the jar, they should be simmered for 10 minutes, like all food that is canned in a pressure cooker. Then use on your pizza or salad or refrigerate until you need them.
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