Thread: Pickled Squash Help Needed!

Becca wrote:

> Hi! Hubby and I canned this pickled squash recipe (http://www.food.com/
> recipe/pickled-squash-247361) a few weeks ago. We processed in a
> boiling water bath for about 15 minutes. We wanted to make sure we
> liked what we canned before canning any more using this recipe. The
> jars sealed fine, but when we opened the jar, we noticed some black
> blotching on the top layer of squash. We didn't notice it at first and
> had already tasted a few pieces to determine that we did like the
> recipe but I don't think those pieces had the black blotches on them.
> We tossed the jar due to not knowing if the remaining was safe to eat
> and started inspecting the remaining jars by looking into them but not
> opening them. We noticed that several more jars had the black
> blotching discoloration on the top layer of squash. There seems to be
> air space at the top and figured maybe this is why it was discolored,
> the rest is soaking in the liquid. We may have also forgotten to get
> rid of the air bubbles from the side of the jar before putting the
> lid on and processing it, so maybe it was due to that? Anyways...if
> any one can help us we would appreciate it. We would hate to toss
> these in the trash if we don't have to but we don't know if they are
> safe to eat or not or if the discoloration is maybe normal and just
> due to the air space at the head of the jar? We are pretty new to
> canning if you can't tell and want to be safe with what we are eating!

the good news is that you are both still
alive. if what you had tasted was seriously
evil you'd know it as both of you would have
gotten pretty sick (or worse).

still without knowing if the discoloration
is oxidation or an actual growth i wouldn't
hazard a guess as to what to do with it.

can you describe the process you used further?
i think melons and squash are items that easily
get contaminated even from slicing them open
and so if you cut them open on a cutting board
and then used the same knife and board to cut
the pieces into chunks then it could have been
contaminated by this. or, the pieces weren't
small enough, the pickling mix wasn't strong
enough, etc. just way too many variables here
for us to know what is going on.


songbird

On Sep 10, 8:05*am, songbird <songb...@anthive.com> wrote:
> Becca wrote:
> > Hi! Hubby and I canned this pickled squash recipe (http://www.food.com/
> > recipe/pickled-squash-247361) a few weeks ago. We processed in a
> > boiling water bath for about 15 minutes. We wanted to make sure we
> > liked what we canned before canning any more using this recipe. The
> > jars sealed fine, but when we opened the jar, we noticed some black
> > blotching on the top layer of squash. We didn't notice it at first and
> > had already tasted a few pieces to determine that we did like the
> > recipe but I don't think those pieces had the black blotches on them.
> > We tossed the jar due to not knowing if the remaining was safe to eat
> > and started inspecting the remaining jars by looking into them but not
> > opening them. We noticed that several more jars had the black
> > blotching discoloration on the top layer of squash. There seems to be
> > air space at the top and figured maybe this is why it was discolored,
> > the rest is soaking in the liquid. We may have also forgotten to get
> > rid of *the air bubbles from the side of the jar before putting the
> > lid on and processing it, so maybe it was due to that? Anyways...if
> > any one can help us we would appreciate it. We would hate to toss
> > these in the trash if we don't have to but we don't know if they are
> > safe to eat or not or if the discoloration is maybe normal and just
> > due to the air space at the head of the jar? We are pretty new to
> > canning if you can't tell and want to be safe with what we are eating!
>
> * the good news is that you are both still
> alive. *if what you had tasted was seriously
> evil you'd know it as both of you would have
> gotten pretty sick (or worse).
>
> * still without knowing if the discoloration
> is oxidation or an actual growth i wouldn't
> hazard a guess as to what to do with it.
>
> * can you describe the process you used further?
> i think melons and squash are items that easily
> get contaminated even from slicing them open
> and so if you cut them open on a cutting board
> and then used the same knife and board to cut
> the pieces into chunks then it could have been
> contaminated by this. *or, the pieces weren't
> small enough, the pickling mix wasn't strong
> enough, etc. *just way too many variables here
> for us to know what is going on.
>
> * songbird

Hi songbird, thank you for your quick response. You have a good point
about if the black coloration on the squash was really bad that we
would be pretty sick by now, not sure if it would make a difference
that I don't think we actually ate any of those pieces or not, just
other pieces that were in the same jar, but at the same time, not know
what it is really, why push our luck. I just wasn't sure if squash was
just prone to discoloration after canning it and it was something to
expect down the road or what. Guess I'll try another batch and see
what happens.

As far as the processes, I'm not sure where to start or how detailed
to be. Picked the squash and zucchini, washed it well under running
water, no soap or anything. Used a clean knife to cut them into slices
on a clean cutting board (I'm not sure I understand how using the same
knife to cut into and then using the same knife to cut into pieces
would make a difference as you mentioned). After that I layered the
squash & zucchini and salted in a clean container for an hour as the
recipe recommended. I did just remember that I skipped the step of
adding the squash, zucchini and onions into the brine solution to boil
since I didn't want the squash to be soft and mushy. I should also
note that hubby was doing the slicing and not sure if he sliced the
onions first and then the squash and zucchini or the other way around,
but I'm pretty sure the onions were sliced after the zucchini so I
don't think the contamination came from the onions. After the squash
sweated for about an hour we sterlized the jars in the boiling water
bath and then pulled them back out and added the squash, zucchini, and
onions and then poured the hot brine into the jars leaving about a
1/2" headspace. We did forget the release the air bubbles from the
side of the jar since it was late and we were tired and wanted to go
to bed and the jars were packed pretty full....probably above the 1/2"
headspace level....like I said we were tired and trying to hurry. Then
we put the lids on after pulling them out of hot water and put the
rings on loosley and into the boiling water bath they went for about
10 to 15 minutes. Anyways, not sure if any of this additional
information helps or not, but I guess either way it doesn't change the
discoloration problem in the current jars. we have a ton of yellow
squash again so maybe I'll make another batch and see what happens.
Thanks again for your help and time!

-Becca-

On 9/11/2011 1:23 PM, Becca wrote:
> On Sep 10, 8:05 am, songbird<songb...@anthive.com> wrote:
>> Becca wrote:
>>> Hi! Hubby and I canned this pickled squash recipe (http://www.food.com/
>>> recipe/pickled-squash-247361) a few weeks ago. We processed in a
>>> boiling water bath for about 15 minutes. We wanted to make sure we
>>> liked what we canned before canning any more using this recipe. The
>>> jars sealed fine, but when we opened the jar, we noticed some black
>>> blotching on the top layer of squash. We didn't notice it at first and
>>> had already tasted a few pieces to determine that we did like the
>>> recipe but I don't think those pieces had the black blotches on them.
>>> We tossed the jar due to not knowing if the remaining was safe to eat
>>> and started inspecting the remaining jars by looking into them but not
>>> opening them. We noticed that several more jars had the black
>>> blotching discoloration on the top layer of squash. There seems to be
>>> air space at the top and figured maybe this is why it was discolored,
>>> the rest is soaking in the liquid. We may have also forgotten to get
>>> rid of the air bubbles from the side of the jar before putting the
>>> lid on and processing it, so maybe it was due to that? Anyways...if
>>> any one can help us we would appreciate it. We would hate to toss
>>> these in the trash if we don't have to but we don't know if they are
>>> safe to eat or not or if the discoloration is maybe normal and just
>>> due to the air space at the head of the jar? We are pretty new to
>>> canning if you can't tell and want to be safe with what we are eating!
>>
>> the good news is that you are both still
>> alive. if what you had tasted was seriously
>> evil you'd know it as both of you would have
>> gotten pretty sick (or worse).
>>
>> still without knowing if the discoloration
>> is oxidation or an actual growth i wouldn't
>> hazard a guess as to what to do with it.
>>
>> can you describe the process you used further?
>> i think melons and squash are items that easily
>> get contaminated even from slicing them open
>> and so if you cut them open on a cutting board
>> and then used the same knife and board to cut
>> the pieces into chunks then it could have been
>> contaminated by this. or, the pieces weren't
>> small enough, the pickling mix wasn't strong
>> enough, etc. just way too many variables here
>> for us to know what is going on.
>>
>> songbird
>
> Hi songbird, thank you for your quick response. You have a good point
> about if the black coloration on the squash was really bad that we
> would be pretty sick by now, not sure if it would make a difference
> that I don't think we actually ate any of those pieces or not, just
> other pieces that were in the same jar, but at the same time, not know
> what it is really, why push our luck. I just wasn't sure if squash was
> just prone to discoloration after canning it and it was something to
> expect down the road or what. Guess I'll try another batch and see
> what happens.
>
> As far as the processes, I'm not sure where to start or how detailed
> to be. Picked the squash and zucchini, washed it well under running
> water, no soap or anything. Used a clean knife to cut them into slices
> on a clean cutting board (I'm not sure I understand how using the same
> knife to cut into and then using the same knife to cut into pieces
> would make a difference as you mentioned). After that I layered the
> squash& zucchini and salted in a clean container for an hour as the
> recipe recommended. I did just remember that I skipped the step of
> adding the squash, zucchini and onions into the brine solution to boil
> since I didn't want the squash to be soft and mushy. I should also
> note that hubby was doing the slicing and not sure if he sliced the
> onions first and then the squash and zucchini or the other way around,
> but I'm pretty sure the onions were sliced after the zucchini so I
> don't think the contamination came from the onions. After the squash
> sweated for about an hour we sterlized the jars in the boiling water
> bath and then pulled them back out and added the squash, zucchini, and
> onions and then poured the hot brine into the jars leaving about a
> 1/2" headspace. We did forget the release the air bubbles from the
> side of the jar since it was late and we were tired and wanted to go
> to bed and the jars were packed pretty full....probably above the 1/2"
> headspace level....like I said we were tired and trying to hurry. Then
> we put the lids on after pulling them out of hot water and put the
> rings on loosley and into the boiling water bath they went for about
> 10 to 15 minutes. Anyways, not sure if any of this additional
> information helps or not, but I guess either way it doesn't change the
> discoloration problem in the current jars. we have a ton of yellow
> squash again so maybe I'll make another batch and see what happens.
> Thanks again for your help and time!
>
> -Becca-
I would cut out the salting Becca. I make summer squash pickles anytime
we have a bumper crop and I put Pickle Crisp into the jars versus the
salting. The pickled squash come out nice and crisp and with a good
crunch to them. I use the recipes on page 145 of "So Easy To Preserve"
but leave out the salting part. I use the same knife all the time, just
rinsing with hot water between uses on various vegetables.

I feel that your problem was loss of pickling fluid because the lids
weren't held down properly by the ring not being tightened enough.
Tiredness is one reason I try to do my canning early in the morning
after a good nights sleep. The top layer of squash may have blackened
due to excess air in the jar, I've gotten that a time or two with other
canned goods when I didn't ensure the proper level of liquid.

George

Becca wrote:
>songbird wrote:
>> Becca wrote:

>> > Hi! Hubby and I canned this pickled squash recipe (http://www.food.com/
>> > recipe/pickled-squash-247361) a few weeks ago. We processed in a
>> > boiling water bath for about 15 minutes. We wanted to make sure we
>> > liked what we canned before canning any more using this recipe. The
>> > jars sealed fine, but when we opened the jar, we noticed some black
>> > blotching on the top layer of squash. We didn't notice it at first and
>> > had already tasted a few pieces to determine that we did like the
>> > recipe but I don't think those pieces had the black blotches on them.
>> > We tossed the jar due to not knowing if the remaining was safe to eat
>> > and started inspecting the remaining jars by looking into them but not
>> > opening them. We noticed that several more jars had the black
>> > blotching discoloration on the top layer of squash. There seems to be
>> > air space at the top and figured maybe this is why it was discolored,
>> > the rest is soaking in the liquid. We may have also forgotten to get
>> > rid of Â*the air bubbles from the side of the jar before putting the
>> > lid on and processing it, so maybe it was due to that? Anyways...if
>> > any one can help us we would appreciate it. We would hate to toss
>> > these in the trash if we don't have to but we don't know if they are
>> > safe to eat or not or if the discoloration is maybe normal and just
>> > due to the air space at the head of the jar? We are pretty new to
>> > canning if you can't tell and want to be safe with what we are eating!
>>
>> Â* the good news is that you are both still
>> alive. Â*if what you had tasted was seriously
>> evil you'd know it as both of you would have
>> gotten pretty sick (or worse).
>>
>> Â* still without knowing if the discoloration
>> is oxidation or an actual growth i wouldn't
>> hazard a guess as to what to do with it.
>>
>> Â* can you describe the process you used further?
>> i think melons and squash are items that easily
>> get contaminated even from slicing them open
>> and so if you cut them open on a cutting board
>> and then used the same knife and board to cut
>> the pieces into chunks then it could have been
>> contaminated by this. Â*or, the pieces weren't
>> small enough, the pickling mix wasn't strong
>> enough, etc. Â*just way too many variables here
>> for us to know what is going on.
>>
>> Â* songbird
>
> Hi songbird, thank you for your quick response. You have a good point
> about if the black coloration on the squash was really bad that we
> would be pretty sick by now, not sure if it would make a difference
> that I don't think we actually ate any of those pieces or not, just
> other pieces that were in the same jar, but at the same time, not know
> what it is really, why push our luck. I just wasn't sure if squash was
> just prone to discoloration after canning it and it was something to
> expect down the road or what. Guess I'll try another batch and see
> what happens.

thanks, actually, yes, the clue is in there.


> As far as the processes, I'm not sure where to start or how detailed
> to be. Picked the squash and zucchini, washed it well under running
> water, no soap or anything. Used a clean knife to cut them into slices
> on a clean cutting board (I'm not sure I understand how using the same
> knife to cut into and then using the same knife to cut into pieces
> would make a difference as you mentioned).

i wasn't sure until much later what kind of
squash you were talking about. summer squash
pickling is much different than what i was
imagining you were trying to do.

given that, some hard shelled squash have a
lot of dirt on the skin and even scrubbing won't
remove all of it. if later on there is trouble it
is likely caused by germs being driven into the
pulp from cutting.


> After that I layered the
> squash & zucchini and salted in a clean container for an hour as the
> recipe recommended.

you are talking about the yellow summer squash
along with the zucchini here right?


>I did just remember that I skipped the step of
> adding the squash, zucchini and onions into the brine solution to boil
> since I didn't want the squash to be soft and mushy.

i think this is likely the problem right here.
it needs to get heated up well to kill all the
bacteria, etc.

so if you added these to a hot brine it will
reduce the temperature enough that the amount of
time you stated for processing won't be enough
to get it back to hot enough long enough.


> I should also
> note that hubby was doing the slicing and not sure if he sliced the
> onions first and then the squash and zucchini or the other way around,
> but I'm pretty sure the onions were sliced after the zucchini so I
> don't think the contamination came from the onions.

dunno, but if the cutting board was rinsed
in between things are probably ok.


> After the squash
> sweated for about an hour we sterlized the jars in the boiling water
> bath and then pulled them back out and added the squash, zucchini, and
> onions and then poured the hot brine into the jars leaving about a
> 1/2" headspace. We did forget the release the air bubbles from the
> side of the jar since it was late and we were tired and wanted to go
> to bed and the jars were packed pretty full....probably above the 1/2"
> headspace level....like I said we were tired and trying to hurry. Then
> we put the lids on after pulling them out of hot water and put the
> rings on loosley and into the boiling water bath they went for about
> 10 to 15 minutes. Anyways, not sure if any of this additional
> information helps or not, but I guess either way it doesn't change the
> discoloration problem in the current jars. we have a ton of yellow
> squash again so maybe I'll make another batch and see what happens.
> Thanks again for your help and time!

i would go with George's recommendation of
Pickle Crisp and all ingredients hot to go
into the jars for such a short processing
time.

i'm not sure what you mean by loose, but when
i can all rings are hand tight plus a quarter
turn, which is pretty snug, not loose.

after filling the rims are all wiped with
a very clean cloth before i put the softened
up lids on and tighten the ring. some people
don't remember to wipe the rims for pickles
but any little bit of film can make a difference
so i always do.

after the lids and rings are on then lifting
them up and tapping them down on the counter
a few times before putting them in the BWB
should get most of the bubbles to surface.

i hope this helps for the next batch.


songbird

On Sep 11, 12:54*pm, George Shirley <gmshir...@suddenlink.net> wrote:
> On 9/11/2011 1:23 PM, Becca wrote:
>
> > On Sep 10, 8:05 am, songbird<songb...@anthive.com> *wrote:
> >> Becca wrote:
> >>> Hi! Hubby and I canned this pickled squash recipe (http://www.food.com/
> >>> recipe/pickled-squash-247361) a few weeks ago. We processed in a
> >>> boiling water bath for about 15 minutes. We wanted to make sure we
> >>> liked what we canned before canning any more using this recipe. The
> >>> jars sealed fine, but when we opened the jar, we noticed some black
> >>> blotching on the top layer of squash. We didn't notice it at first and
> >>> had already tasted a few pieces to determine that we did like the
> >>> recipe but I don't think those pieces had the black blotches on them.
> >>> We tossed the jar due to not knowing if the remaining was safe to eat
> >>> and started inspecting the remaining jars by looking into them but not
> >>> opening them. We noticed that several more jars had the black
> >>> blotching discoloration on the top layer of squash. There seems to be
> >>> air space at the top and figured maybe this is why it was discolored,
> >>> the rest is soaking in the liquid. We may have also forgotten to get
> >>> rid of *the air bubbles from the side of the jar before putting the
> >>> lid on and processing it, so maybe it was due to that? Anyways...if
> >>> any one can help us we would appreciate it. We would hate to toss
> >>> these in the trash if we don't have to but we don't know if they are
> >>> safe to eat or not or if the discoloration is maybe normal and just
> >>> due to the air space at the head of the jar? We are pretty new to
> >>> canning if you can't tell and want to be safe with what we are eating!
>
> >> * *the good news is that you are both still
> >> alive. *if what you had tasted was seriously
> >> evil you'd know it as both of you would have
> >> gotten pretty sick (or worse).
>
> >> * *still without knowing if the discoloration
> >> is oxidation or an actual growth i wouldn't
> >> hazard a guess as to what to do with it.
>
> >> * *can you describe the process you used further?
> >> i think melons and squash are items that easily
> >> get contaminated even from slicing them open
> >> and so if you cut them open on a cutting board
> >> and then used the same knife and board to cut
> >> the pieces into chunks then it could have been
> >> contaminated by this. *or, the pieces weren't
> >> small enough, the pickling mix wasn't strong
> >> enough, etc. *just way too many variables here
> >> for us to know what is going on.
>
> >> * *songbird
>
> > Hi songbird, thank you for your quick response. You have a good point
> > about if the black coloration on the squash was really bad that we
> > would be pretty sick by now, not sure if it would make a difference
> > that I don't think we actually ate any of those pieces or not, just
> > other pieces that were in the same jar, but at the same time, not know
> > what it is really, why push our luck. I just wasn't sure if squash was
> > just prone to discoloration after canning it and it was something to
> > expect down the road or what. Guess I'll try another batch and see
> > what happens.
>
> > As far as the processes, I'm not sure where to start or how detailed
> > to be. Picked the squash and zucchini, washed it well under running
> > water, no soap or anything. Used a clean knife to cut them into slices
> > on a clean cutting board (I'm not sure I understand how using the same
> > knife to cut into and then using the same knife to cut into pieces
> > would make a difference as you mentioned). After that I layered the
> > squash& *zucchini and salted in a clean container for an hour as the
> > recipe recommended. I did just remember that I skipped the step of
> > adding the squash, zucchini and onions into the brine solution to boil
> > since I didn't want the squash to be soft and mushy. I should also
> > note that hubby was doing the slicing and not sure if he sliced the
> > onions first and then the squash and zucchini or the other way around,
> > but I'm pretty sure the onions were sliced after the zucchini so I
> > don't think the contamination came from the onions. After the squash
> > sweated for about an hour we sterlized the jars in the boiling water
> > bath and then pulled them back out and added the squash, zucchini, and
> > onions and then poured the hot brine into the jars leaving about a
> > 1/2" headspace. We did forget the release the air bubbles from the
> > side of the jar since it was late and we were tired and wanted to go
> > to bed and the jars were packed pretty full....probably above the 1/2"
> > headspace level....like I said we were tired and trying to hurry. Then
> > we put the lids on after pulling them out of hot water and put the
> > rings on loosley and into the boiling water bath they went for about
> > 10 to 15 minutes. Anyways, not sure if any of this additional
> > information helps or not, but I guess either way it doesn't change the
> > discoloration problem in the current jars. we have a ton of yellow
> > squash again so maybe I'll make another batch and see what happens.
> > Thanks again for your help and time!
>
> > -Becca-
>
> I would cut out the salting Becca. I make summer squash pickles anytime
> we have a bumper crop and I put Pickle Crisp into the jars versus the
> salting. The pickled squash come out nice and crisp and with a good
> crunch to them. I use the recipes on page 145 of "So Easy To Preserve"
> but leave out the salting part. I use the same knife all the time, just
> rinsing with hot water between uses on various vegetables.
>
> I feel that your problem was loss of pickling fluid because the lids
> weren't held down properly by the ring not being tightened enough.
> Tiredness is one reason I try to do my canning early in the morning
> after a good nights sleep. The top layer of squash may have blackened
> due to excess air in the jar, I've gotten that a time or two with other
> canned goods when I didn't ensure the proper level of liquid.
>
> George

Why skip the salting step? I understand that it is done to get
moisture out of the squash, but why? And I'll have to keep my eye out
for pickle crisp, I don't think I have seen that here locally but I
really haven't looked for it.

As far as loss of fluid, I've always had this problem and was starting
to think it was normal, and I have seen other peoples jars that way as
well, even at the state fair. I always read just to hand put the rings
on hand tight so I've always been to scared to put them on to tight,
I'll try putting them on a little tighter!

And as far as late night canning, we actually started earlier in the
day....this was just one of the last batches and had been canning all
day it seemed like!

On Sep 11, 6:46*pm, songbird <songb...@anthive.com> wrote:
> Becca wrote:
> >songbird wrote:
> >> Becca wrote:
> >> > Hi! Hubby and I canned this pickled squash recipe (http://www.food.com/
> >> > recipe/pickled-squash-247361) a few weeks ago. We processed in a
> >> > boiling water bath for about 15 minutes. We wanted to make sure we
> >> > liked what we canned before canning any more using this recipe. The
> >> > jars sealed fine, but when we opened the jar, we noticed some black
> >> > blotching on the top layer of squash. We didn't notice it at first and
> >> > had already tasted a few pieces to determine that we did like the
> >> > recipe but I don't think those pieces had the black blotches on them..
> >> > We tossed the jar due to not knowing if the remaining was safe to eat
> >> > and started inspecting the remaining jars by looking into them but not
> >> > opening them. We noticed that several more jars had the black
> >> > blotching discoloration on the top layer of squash. There seems to be
> >> > air space at the top and figured maybe this is why it was discolored,
> >> > the rest is soaking in the liquid. We may have also forgotten to get
> >> > rid of *the air bubbles from the side of the jar before putting the
> >> > lid on and processing it, so maybe it was due to that? Anyways...if
> >> > any one can help us we would appreciate it. We would hate to toss
> >> > these in the trash if we don't have to but we don't know if they are
> >> > safe to eat or not or if the discoloration is maybe normal and just
> >> > due to the air space at the head of the jar? We are pretty new to
> >> > canning if you can't tell and want to be safe with what we are eating!
>
> >> * the good news is that you are both still
> >> alive. *if what you had tasted was seriously
> >> evil you'd know it as both of you would have
> >> gotten pretty sick (or worse).
>
> >> * still without knowing if the discoloration
> >> is oxidation or an actual growth i wouldn't
> >> hazard a guess as to what to do with it.
>
> >> * can you describe the process you used further?
> >> i think melons and squash are items that easily
> >> get contaminated even from slicing them open
> >> and so if you cut them open on a cutting board
> >> and then used the same knife and board to cut
> >> the pieces into chunks then it could have been
> >> contaminated by this. *or, the pieces weren't
> >> small enough, the pickling mix wasn't strong
> >> enough, etc. *just way too many variables here
> >> for us to know what is going on.
>
> >> * songbird
>
> > Hi songbird, thank you for your quick response. You have a good point
> > about if the black coloration on the squash was really bad that we
> > would be pretty sick by now, not sure if it would make a difference
> > that I don't think we actually ate any of those pieces or not, just
> > other pieces that were in the same jar, but at the same time, not know
> > what it is really, why push our luck. I just wasn't sure if squash was
> > just prone to discoloration after canning it and it was something to
> > expect down the road or what. Guess I'll try another batch and see
> > what happens.
>
> * thanks, actually, yes, the clue is in there. *
>
> > As far as the processes, I'm not sure where to start or how detailed
> > to be. Picked the squash and zucchini, washed it well under running
> > water, no soap or anything. Used a clean knife to cut them into slices
> > on a clean cutting board (I'm not sure I understand how using the same
> > knife to cut into and then using the same knife to cut into pieces
> > would make a difference as you mentioned).
>
> * i wasn't sure until much later what kind of
> squash you were talking about. *summer squash
> pickling is much different than what i was
> imagining you were trying to do.
>
> * given that, some hard shelled squash have a
> lot of dirt on the skin and even scrubbing won't
> remove all of it. *if later on there is trouble it
> is likely caused by germs being driven into the
> pulp from cutting.
>
> > After that I layered the
> > squash & zucchini and salted in a clean container for an hour as the
> > recipe recommended.
>
> * you are talking about the yellow summer squash
> along with the zucchini here right?

Yep! Yellow summer squash with the zucchini like the recipe called
for!

>
> >I did just remember that I skipped the step of
> > adding the squash, zucchini and onions into the brine solution to boil
> > since I didn't want the squash to be soft and mushy.
>
> * i think this is likely the problem right here. *
> it needs to get heated up well to kill all the
> bacteria, etc.

So should I be adding the squash zucchini mixture to the brine and
then cook like the recipe called for or can I skip that and just
process the jars longer, say 15 minutes instead of 10?

>
> * so if you added these to a hot brine it will
> reduce the temperature enough that the amount of
> time you stated for processing won't be enough
> to get it back to hot enough long enough.
>
> > I should also
> > note that hubby was doing the slicing and not sure if he sliced the
> > onions first and then the squash and zucchini or the other way around,
> > but I'm pretty sure the onions were sliced after the zucchini so I
> > don't think the contamination came from the onions.
>
> * dunno, but if the cutting board was rinsed
> in between things are probably ok.
>
> > After the squash
> > sweated for about an hour we sterlized the jars in the boiling water
> > bath and then pulled them back out and added the squash, zucchini, and
> > onions and then poured the hot brine into the jars leaving about a
> > 1/2" headspace. We did forget the release the air bubbles from the
> > side of the jar since it was late and we were tired and wanted to go
> > to bed and the jars were packed pretty full....probably above the 1/2"
> > headspace level....like I said we were tired and trying to hurry. Then
> > we put the lids on after pulling them out of hot water and put the
> > rings on loosley and into the boiling water bath they went for about
> > 10 to 15 minutes. Anyways, not sure if any of this additional
> > information helps or not, but I guess either way it doesn't change the
> > discoloration problem in the current jars. we have a ton of yellow
> > squash again so maybe I'll make another batch and see what happens.
> > Thanks again for your help and time!
>
> * i would go with George's recommendation of
> Pickle Crisp and all ingredients hot to go
> into the jars for such a short processing
> time.
>
> * i'm not sure what you mean by loose, but when
> i can all rings are hand tight plus a quarter
> turn, which is pretty snug, not loose.

I'll try making them tighter, by loose I meant just hand tight, I've
always been scared of making them to tight from everthing I've ready
just said hand tight!
>
> * after filling the rims are all wiped with
> a very clean cloth before i put the softened
> up lids on and tighten the ring. *some people
> don't remember to wipe the rims for pickles
> but any little bit of film can make a difference
> so i always do.
>
> * after the lids and rings are on then lifting
> them up and tapping them down on the counter
> a few times before putting them in the BWB
> should get most of the bubbles to surface.
>
> * i hope this helps for the next batch. *
>
> * songbird

Thanks for all your help!

On Sep 11, 6:46*pm, songbird <songb...@anthive.com> wrote:
> Becca wrote:
> >songbird wrote:
> >> Becca wrote:
> >> > Hi! Hubby and I canned this pickled squash recipe (http://www.food.com/
> >> > recipe/pickled-squash-247361) a few weeks ago. We processed in a
> >> > boiling water bath for about 15 minutes. We wanted to make sure we
> >> > liked what we canned before canning any more using this recipe. The
> >> > jars sealed fine, but when we opened the jar, we noticed some black
> >> > blotching on the top layer of squash. We didn't notice it at first and
> >> > had already tasted a few pieces to determine that we did like the
> >> > recipe but I don't think those pieces had the black blotches on them..
> >> > We tossed the jar due to not knowing if the remaining was safe to eat
> >> > and started inspecting the remaining jars by looking into them but not
> >> > opening them. We noticed that several more jars had the black
> >> > blotching discoloration on the top layer of squash. There seems to be
> >> > air space at the top and figured maybe this is why it was discolored,
> >> > the rest is soaking in the liquid. We may have also forgotten to get
> >> > rid of *the air bubbles from the side of the jar before putting the
> >> > lid on and processing it, so maybe it was due to that? Anyways...if
> >> > any one can help us we would appreciate it. We would hate to toss
> >> > these in the trash if we don't have to but we don't know if they are
> >> > safe to eat or not or if the discoloration is maybe normal and just
> >> > due to the air space at the head of the jar? We are pretty new to
> >> > canning if you can't tell and want to be safe with what we are eating!
>
> >> * the good news is that you are both still
> >> alive. *if what you had tasted was seriously
> >> evil you'd know it as both of you would have
> >> gotten pretty sick (or worse).
>
> >> * still without knowing if the discoloration
> >> is oxidation or an actual growth i wouldn't
> >> hazard a guess as to what to do with it.
>
> >> * can you describe the process you used further?
> >> i think melons and squash are items that easily
> >> get contaminated even from slicing them open
> >> and so if you cut them open on a cutting board
> >> and then used the same knife and board to cut
> >> the pieces into chunks then it could have been
> >> contaminated by this. *or, the pieces weren't
> >> small enough, the pickling mix wasn't strong
> >> enough, etc. *just way too many variables here
> >> for us to know what is going on.
>
> >> * songbird
>
> > Hi songbird, thank you for your quick response. You have a good point
> > about if the black coloration on the squash was really bad that we
> > would be pretty sick by now, not sure if it would make a difference
> > that I don't think we actually ate any of those pieces or not, just
> > other pieces that were in the same jar, but at the same time, not know
> > what it is really, why push our luck. I just wasn't sure if squash was
> > just prone to discoloration after canning it and it was something to
> > expect down the road or what. Guess I'll try another batch and see
> > what happens.
>
> * thanks, actually, yes, the clue is in there. *
>
> > As far as the processes, I'm not sure where to start or how detailed
> > to be. Picked the squash and zucchini, washed it well under running
> > water, no soap or anything. Used a clean knife to cut them into slices
> > on a clean cutting board (I'm not sure I understand how using the same
> > knife to cut into and then using the same knife to cut into pieces
> > would make a difference as you mentioned).
>
> * i wasn't sure until much later what kind of
> squash you were talking about. *summer squash
> pickling is much different than what i was
> imagining you were trying to do.
>
> * given that, some hard shelled squash have a
> lot of dirt on the skin and even scrubbing won't
> remove all of it. *if later on there is trouble it
> is likely caused by germs being driven into the
> pulp from cutting.
>
> > After that I layered the
> > squash & zucchini and salted in a clean container for an hour as the
> > recipe recommended.
>
> * you are talking about the yellow summer squash
> along with the zucchini here right?
>
> >I did just remember that I skipped the step of
> > adding the squash, zucchini and onions into the brine solution to boil
> > since I didn't want the squash to be soft and mushy.
>
> * i think this is likely the problem right here. *
> it needs to get heated up well to kill all the
> bacteria, etc.
>
> * so if you added these to a hot brine it will
> reduce the temperature enough that the amount of
> time you stated for processing won't be enough
> to get it back to hot enough long enough.
>
> > I should also
> > note that hubby was doing the slicing and not sure if he sliced the
> > onions first and then the squash and zucchini or the other way around,
> > but I'm pretty sure the onions were sliced after the zucchini so I
> > don't think the contamination came from the onions.
>
> * dunno, but if the cutting board was rinsed
> in between things are probably ok.
>
> > After the squash
> > sweated for about an hour we sterlized the jars in the boiling water
> > bath and then pulled them back out and added the squash, zucchini, and
> > onions and then poured the hot brine into the jars leaving about a
> > 1/2" headspace. We did forget the release the air bubbles from the
> > side of the jar since it was late and we were tired and wanted to go
> > to bed and the jars were packed pretty full....probably above the 1/2"
> > headspace level....like I said we were tired and trying to hurry. Then
> > we put the lids on after pulling them out of hot water and put the
> > rings on loosley and into the boiling water bath they went for about
> > 10 to 15 minutes. Anyways, not sure if any of this additional
> > information helps or not, but I guess either way it doesn't change the
> > discoloration problem in the current jars. we have a ton of yellow
> > squash again so maybe I'll make another batch and see what happens.
> > Thanks again for your help and time!
>
> * i would go with George's recommendation of
> Pickle Crisp and all ingredients hot to go
> into the jars for such a short processing
> time.
>
> * i'm not sure what you mean by loose, but when
> i can all rings are hand tight plus a quarter
> turn, which is pretty snug, not loose.
>
> * after filling the rims are all wiped with
> a very clean cloth before i put the softened
> up lids on and tighten the ring. *some people
> don't remember to wipe the rims for pickles
> but any little bit of film can make a difference
> so i always do.
>
> * after the lids and rings are on then lifting
> them up and tapping them down on the counter
> a few times before putting them in the BWB
> should get most of the bubbles to surface.
>
> * i hope this helps for the next batch. *
>
> * songbird

Hmm....well I replied to your comments and it didn't show up! So would
you recommend that I add the yellow squash and zucchini to the brine
mixture and cook together like the recipe recommened or can I get away
with not doing that and just process the jars longer.....and what
would be a good amount of time without "cooking" the squash to the
point of them being soft?

On 9/14/2011 10:00 PM, Becca wrote:
> On Sep 11, 12:54 pm, George Shirley<gmshir...@suddenlink.net> wrote:
>> On 9/11/2011 1:23 PM, Becca wrote:
>>
>>> On Sep 10, 8:05 am, songbird<songb...@anthive.com> wrote:
>>>> Becca wrote:
>>>>> Hi! Hubby and I canned this pickled squash recipe (http://www.food.com/
>>>>> recipe/pickled-squash-247361) a few weeks ago. We processed in a
>>>>> boiling water bath for about 15 minutes. We wanted to make sure we
>>>>> liked what we canned before canning any more using this recipe. The
>>>>> jars sealed fine, but when we opened the jar, we noticed some black
>>>>> blotching on the top layer of squash. We didn't notice it at first and
>>>>> had already tasted a few pieces to determine that we did like the
>>>>> recipe but I don't think those pieces had the black blotches on them.
>>>>> We tossed the jar due to not knowing if the remaining was safe to eat
>>>>> and started inspecting the remaining jars by looking into them but not
>>>>> opening them. We noticed that several more jars had the black
>>>>> blotching discoloration on the top layer of squash. There seems to be
>>>>> air space at the top and figured maybe this is why it was discolored,
>>>>> the rest is soaking in the liquid. We may have also forgotten to get
>>>>> rid of the air bubbles from the side of the jar before putting the
>>>>> lid on and processing it, so maybe it was due to that? Anyways...if
>>>>> any one can help us we would appreciate it. We would hate to toss
>>>>> these in the trash if we don't have to but we don't know if they are
>>>>> safe to eat or not or if the discoloration is maybe normal and just
>>>>> due to the air space at the head of the jar? We are pretty new to
>>>>> canning if you can't tell and want to be safe with what we are eating!
>>
>>>> the good news is that you are both still
>>>> alive. if what you had tasted was seriously
>>>> evil you'd know it as both of you would have
>>>> gotten pretty sick (or worse).
>>
>>>> still without knowing if the discoloration
>>>> is oxidation or an actual growth i wouldn't
>>>> hazard a guess as to what to do with it.
>>
>>>> can you describe the process you used further?
>>>> i think melons and squash are items that easily
>>>> get contaminated even from slicing them open
>>>> and so if you cut them open on a cutting board
>>>> and then used the same knife and board to cut
>>>> the pieces into chunks then it could have been
>>>> contaminated by this. or, the pieces weren't
>>>> small enough, the pickling mix wasn't strong
>>>> enough, etc. just way too many variables here
>>>> for us to know what is going on.
>>
>>>> songbird
>>
>>> Hi songbird, thank you for your quick response. You have a good point
>>> about if the black coloration on the squash was really bad that we
>>> would be pretty sick by now, not sure if it would make a difference
>>> that I don't think we actually ate any of those pieces or not, just
>>> other pieces that were in the same jar, but at the same time, not know
>>> what it is really, why push our luck. I just wasn't sure if squash was
>>> just prone to discoloration after canning it and it was something to
>>> expect down the road or what. Guess I'll try another batch and see
>>> what happens.
>>
>>> As far as the processes, I'm not sure where to start or how detailed
>>> to be. Picked the squash and zucchini, washed it well under running
>>> water, no soap or anything. Used a clean knife to cut them into slices
>>> on a clean cutting board (I'm not sure I understand how using the same
>>> knife to cut into and then using the same knife to cut into pieces
>>> would make a difference as you mentioned). After that I layered the
>>> squash& zucchini and salted in a clean container for an hour as the
>>> recipe recommended. I did just remember that I skipped the step of
>>> adding the squash, zucchini and onions into the brine solution to boil
>>> since I didn't want the squash to be soft and mushy. I should also
>>> note that hubby was doing the slicing and not sure if he sliced the
>>> onions first and then the squash and zucchini or the other way around,
>>> but I'm pretty sure the onions were sliced after the zucchini so I
>>> don't think the contamination came from the onions. After the squash
>>> sweated for about an hour we sterlized the jars in the boiling water
>>> bath and then pulled them back out and added the squash, zucchini, and
>>> onions and then poured the hot brine into the jars leaving about a
>>> 1/2" headspace. We did forget the release the air bubbles from the
>>> side of the jar since it was late and we were tired and wanted to go
>>> to bed and the jars were packed pretty full....probably above the 1/2"
>>> headspace level....like I said we were tired and trying to hurry. Then
>>> we put the lids on after pulling them out of hot water and put the
>>> rings on loosley and into the boiling water bath they went for about
>>> 10 to 15 minutes. Anyways, not sure if any of this additional
>>> information helps or not, but I guess either way it doesn't change the
>>> discoloration problem in the current jars. we have a ton of yellow
>>> squash again so maybe I'll make another batch and see what happens.
>>> Thanks again for your help and time!
>>
>>> -Becca-
>>
>> I would cut out the salting Becca. I make summer squash pickles anytime
>> we have a bumper crop and I put Pickle Crisp into the jars versus the
>> salting. The pickled squash come out nice and crisp and with a good
>> crunch to them. I use the recipes on page 145 of "So Easy To Preserve"
>> but leave out the salting part. I use the same knife all the time, just
>> rinsing with hot water between uses on various vegetables.
>>
>> I feel that your problem was loss of pickling fluid because the lids
>> weren't held down properly by the ring not being tightened enough.
>> Tiredness is one reason I try to do my canning early in the morning
>> after a good nights sleep. The top layer of squash may have blackened
>> due to excess air in the jar, I've gotten that a time or two with other
>> canned goods when I didn't ensure the proper level of liquid.
>>
>> George
>
> Why skip the salting step? I understand that it is done to get
> moisture out of the squash, but why? And I'll have to keep my eye out
> for pickle crisp, I don't think I have seen that here locally but I
> really haven't looked for it.
It's not really necessary if you use Pickle Crisp, the calcium chloride
will crisp up the squash without the salting. I experimented with it and
it worked so no longer salt and rinse squash pickles. Also, if you use
young squash you will find that the squash are not so wet. If you use
squash that are making large seeds you will find that they are going to
be wet.
>
> As far as loss of fluid, I've always had this problem and was starting
> to think it was normal, and I have seen other peoples jars that way as
> well, even at the state fair. I always read just to hand put the rings
> on hand tight so I've always been to scared to put them on to tight,
> I'll try putting them on a little tighter!
I put the lids on hand tight, run the lid up until it feels tight, then
give it a quarter turn. Don't need to really put a lot of pressure on it
either.
>
> And as far as late night canning, we actually started earlier in the
> day....this was just one of the last batches and had been canning all
> day it seemed like!

Ha! Been there, done that. Nowadays I start earlier in the day and try
to do my canning in batches, sometimes spread over several days. Of
course we're both retired now and have beaucoup time to waste.

In article
<[email protected]>,
Becca <[email protected]> wrote:

> Hi! Hubby and I canned this pickled squash recipe (http://www.food.com/
> recipe/pickled-squash-247361) a few weeks ago. We processed in a
> boiling water bath for about 15 minutes. We wanted to make sure we
> liked what we canned before canning any more using this recipe. The
> jars sealed fine, but when we opened the jar, we noticed some black
> blotching on the top layer of squash. We didn't notice it at first and
> had already tasted a few pieces to determine that we did like the
> recipe but I don't think those pieces had the black blotches on them.
> We tossed the jar due to not knowing if the remaining was safe to eat
> and started inspecting the remaining jars by looking into them but not
> opening them. We noticed that several more jars had the black
> blotching discoloration on the top layer of squash. There seems to be
> air space at the top and figured maybe this is why it was discolored,
> the rest is soaking in the liquid. We may have also forgotten to get
> rid of the air bubbles from the side of the jar before putting the
> lid on and processing it, so maybe it was due to that? Anyways...if
> any one can help us we would appreciate it. We would hate to toss
> these in the trash if we don't have to but we don't know if they are
> safe to eat or not or if the discoloration is maybe normal and just
> due to the air space at the head of the jar? We are pretty new to
> canning if you can't tell and want to be safe with what we are eating!
>
> Thanks,
> Becca

Becca, can you post the recipe for us to look at? It almost sounds like
mold. . . . What was the vinegar:water ratio? It not be any less acidic
than 1:1.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article
<[email protected]>,
Becca <[email protected]> wrote:

> On Sep 10, 8:05*am, songbird <songb...@anthive.com> wrote:
> > Becca wrote:
> > > Hi! Hubby and I canned this pickled squash recipe (http://www.food.com/
> > > recipe/pickled-squash-247361) a few weeks ago. We processed in a
> > > boiling water bath for about 15 minutes. We wanted to make sure we
> > > liked what we canned before canning any more using this recipe. The
> > > jars sealed fine, but when we opened the jar, we noticed some black
> > > blotching on the top layer of squash. We didn't notice it at first and
> > > had already tasted a few pieces to determine that we did like the
> > > recipe but I don't think those pieces had the black blotches on them.
> > > We tossed the jar due to not knowing if the remaining was safe to eat
> > > and started inspecting the remaining jars by looking into them but not
> > > opening them. We noticed that several more jars had the black
> > > blotching discoloration on the top layer of squash. There seems to be
> > > air space at the top and figured maybe this is why it was discolored,
> > > the rest is soaking in the liquid. We may have also forgotten to get
> > > rid of *the air bubbles from the side of the jar before putting the
> > > lid on and processing it, so maybe it was due to that? Anyways...if
> > > any one can help us we would appreciate it. We would hate to toss
> > > these in the trash if we don't have to but we don't know if they are
> > > safe to eat or not or if the discoloration is maybe normal and just
> > > due to the air space at the head of the jar? We are pretty new to
> > > canning if you can't tell and want to be safe with what we are eating!
> >
> > * the good news is that you are both still
> > alive. *if what you had tasted was seriously
> > evil you'd know it as both of you would have
> > gotten pretty sick (or worse).
> >
> > * still without knowing if the discoloration
> > is oxidation or an actual growth i wouldn't
> > hazard a guess as to what to do with it.
> >
> > * can you describe the process you used further?
> > i think melons and squash are items that easily
> > get contaminated even from slicing them open
> > and so if you cut them open on a cutting board
> > and then used the same knife and board to cut
> > the pieces into chunks then it could have been
> > contaminated by this. *or, the pieces weren't
> > small enough, the pickling mix wasn't strong
> > enough, etc. *just way too many variables here
> > for us to know what is going on.
> >
> > * songbird
>
> Hi songbird, thank you for your quick response. You have a good point
> about if the black coloration on the squash was really bad that we
> would be pretty sick by now, not sure if it would make a difference
> that I don't think we actually ate any of those pieces or not, just
> other pieces that were in the same jar, but at the same time, not know
> what it is really, why push our luck. I just wasn't sure if squash was
> just prone to discoloration after canning it and it was something to
> expect down the road or what. Guess I'll try another batch and see
> what happens.
>
> As far as the processes, I'm not sure where to start or how detailed
> to be. Picked the squash and zucchini, washed it well under running
> water, no soap or anything. Used a clean knife to cut them into slices
> on a clean cutting board (I'm not sure I understand how using the same
> knife to cut into and then using the same knife to cut into pieces
> would make a difference as you mentioned). After that I layered the
> squash & zucchini and salted in a clean container for an hour as the
> recipe recommended. I did just remember that I skipped the step of
> adding the squash, zucchini and onions into the brine solution to boil
> since I didn't want the squash to be soft and mushy. I should also
> note that hubby was doing the slicing and not sure if he sliced the
> onions first and then the squash and zucchini or the other way around,
> but I'm pretty sure the onions were sliced after the zucchini so I
> don't think the contamination came from the onions. After the squash
> sweated for about an hour we sterlized the jars in the boiling water
> bath and then pulled them back out and added the squash, zucchini, and
> onions and then poured the hot brine into the jars leaving about a
> 1/2" headspace. We did forget the release the air bubbles from the
> side of the jar since it was late and we were tired and wanted to go
> to bed and the jars were packed pretty full....probably above the 1/2"
> headspace level....like I said we were tired and trying to hurry.

And look at what it got you. Not being snarky, Becca, but I'll bet next
time you'll not be in such a rush. After reading your two posts, I'm
still wondering if you've got mold. If that's it, I'd pitch it and if I
didn't pitch all of it, I'd pitch at least the top inch or two (I'd
pitch it all). Mold spores travel down.


> Then we put the lids on after pulling them out of hot water and put
> the rings on loosley and into the boiling water bath they went for
> about 10 to 15 minutes. Anyways, not sure if any of this additional
> information helps or not, but I guess either way it doesn't change
> the discoloration problem in the current jars. we have a ton of
> yellow squash again so maybe I'll make another batch and see what
> happens. Thanks again for your help and time!

>
> -Becca-

Sounds like bread & butter pickles with summer squash instead of
cucumbers. Is that correct?
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article <[email protected]>,
songbird <[email protected]> wrote:

> i'm not sure what you mean by loose, but when
> i can all rings are hand tight plus a quarter
> turn, which is pretty snug, not loose.

The recommendation is for fingertip tight, not cranked on. I was taught
by my U of MN extension educator that using thumb and middle finger
would produce the right amount of torque — and not be too tight. FWIW.

--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article
<[email protected]>,
Becca <[email protected]> wrote:

> Hmm....well I replied to your comments and it didn't show up! So would
> you recommend that I add the yellow squash and zucchini to the brine
> mixture and cook together like the recipe recommened or can I get away
> with not doing that and just process the jars longer.....and what
> would be a good amount of time without "cooking" the squash to the
> point of them being soft?

Following the recipe is always a good idea. . . .
Maybe you will find something helpful here:
http://web.me.com/barbschaller/Hangi...d_Lady/Yes,_I_
Can%21_%282009%29/Entries/2009/7/24_Bread_%26_Butter_Pickles.html
and
http://web.me.com/barbschaller/Hangi...d_Lady/Yes,_I_
Can%21_%282009%29/Entries/2009/8/1_Bread_%26_Butter_Pickles_II.html

(They've won 9 blue ribbons at the Minnesota State Fair, including the
last three years. :-) They're good.)
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article
<[email protected]>,
Becca <[email protected]> wrote:

> > * i'm not sure what you mean by loose, but when
> > i can all rings are hand tight plus a quarter
> > turn, which is pretty snug, not loose.
>
> I'll try making them tighter, by loose I meant just hand tight, I've
> always been scared of making them to tight from everthing I've ready
> just said hand tight!

I think you were spot on as you did them, Becca.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article
<[email protected]>,
Becca <[email protected]> wrote:

> On Sep 11, 12:54*pm, George Shirley <gmshir...@suddenlink.net> wrote:
> > On 9/11/2011 1:23 PM, Becca wrote:
> >
> > > On Sep 10, 8:05 am, songbird<songb...@anthive.com> *wrote:
> > >> Becca wrote:
> > >>> Hi! Hubby and I canned this pickled squash recipe (http://www.food.com/
> > >>> recipe/pickled-squash-247361) a few weeks ago. We processed in a
> > >>> boiling water bath for about 15 minutes. We wanted to make sure we
> > >>> liked what we canned before canning any more using this recipe. The
> > >>> jars sealed fine, but when we opened the jar, we noticed some black
> > >>> blotching on the top layer of squash. We didn't notice it at first and
> > >>> had already tasted a few pieces to determine that we did like the
> > >>> recipe but I don't think those pieces had the black blotches on them.
> > >>> We tossed the jar due to not knowing if the remaining was safe to eat
> > >>> and started inspecting the remaining jars by looking into them but not
> > >>> opening them. We noticed that several more jars had the black
> > >>> blotching discoloration on the top layer of squash. There seems to be
> > >>> air space at the top and figured maybe this is why it was discolored,
> > >>> the rest is soaking in the liquid. We may have also forgotten to get
> > >>> rid of *the air bubbles from the side of the jar before putting the
> > >>> lid on and processing it, so maybe it was due to that? Anyways...if
> > >>> any one can help us we would appreciate it. We would hate to toss
> > >>> these in the trash if we don't have to but we don't know if they are
> > >>> safe to eat or not or if the discoloration is maybe normal and just
> > >>> due to the air space at the head of the jar? We are pretty new to
> > >>> canning if you can't tell and want to be safe with what we are eating!
> >
> > >> * *the good news is that you are both still
> > >> alive. *if what you had tasted was seriously
> > >> evil you'd know it as both of you would have
> > >> gotten pretty sick (or worse).
> >
> > >> * *still without knowing if the discoloration
> > >> is oxidation or an actual growth i wouldn't
> > >> hazard a guess as to what to do with it.
> >
> > >> * *can you describe the process you used further?
> > >> i think melons and squash are items that easily
> > >> get contaminated even from slicing them open
> > >> and so if you cut them open on a cutting board
> > >> and then used the same knife and board to cut
> > >> the pieces into chunks then it could have been
> > >> contaminated by this. *or, the pieces weren't
> > >> small enough, the pickling mix wasn't strong
> > >> enough, etc. *just way too many variables here
> > >> for us to know what is going on.
> >
> > >> * *songbird
> >
> > > Hi songbird, thank you for your quick response. You have a good point
> > > about if the black coloration on the squash was really bad that we
> > > would be pretty sick by now, not sure if it would make a difference
> > > that I don't think we actually ate any of those pieces or not, just
> > > other pieces that were in the same jar, but at the same time, not know
> > > what it is really, why push our luck. I just wasn't sure if squash was
> > > just prone to discoloration after canning it and it was something to
> > > expect down the road or what. Guess I'll try another batch and see
> > > what happens.
> >
> > > As far as the processes, I'm not sure where to start or how detailed
> > > to be. Picked the squash and zucchini, washed it well under running
> > > water, no soap or anything. Used a clean knife to cut them into slices
> > > on a clean cutting board (I'm not sure I understand how using the same
> > > knife to cut into and then using the same knife to cut into pieces
> > > would make a difference as you mentioned). After that I layered the
> > > squash& *zucchini and salted in a clean container for an hour as the
> > > recipe recommended. I did just remember that I skipped the step of
> > > adding the squash, zucchini and onions into the brine solution to boil
> > > since I didn't want the squash to be soft and mushy. I should also
> > > note that hubby was doing the slicing and not sure if he sliced the
> > > onions first and then the squash and zucchini or the other way around,
> > > but I'm pretty sure the onions were sliced after the zucchini so I
> > > don't think the contamination came from the onions. After the squash
> > > sweated for about an hour we sterlized the jars in the boiling water
> > > bath and then pulled them back out and added the squash, zucchini, and
> > > onions and then poured the hot brine into the jars leaving about a
> > > 1/2" headspace. We did forget the release the air bubbles from the
> > > side of the jar since it was late and we were tired and wanted to go
> > > to bed and the jars were packed pretty full....probably above the 1/2"
> > > headspace level....like I said we were tired and trying to hurry. Then
> > > we put the lids on after pulling them out of hot water and put the
> > > rings on loosley and into the boiling water bath they went for about
> > > 10 to 15 minutes. Anyways, not sure if any of this additional
> > > information helps or not, but I guess either way it doesn't change the
> > > discoloration problem in the current jars. we have a ton of yellow
> > > squash again so maybe I'll make another batch and see what happens.
> > > Thanks again for your help and time!
> >
> > > -Becca-
> >
> > I would cut out the salting Becca. I make summer squash pickles anytime
> > we have a bumper crop and I put Pickle Crisp into the jars versus the
> > salting. The pickled squash come out nice and crisp and with a good
> > crunch to them. I use the recipes on page 145 of "So Easy To Preserve"
> > but leave out the salting part. I use the same knife all the time, just
> > rinsing with hot water between uses on various vegetables.
> >
> > I feel that your problem was loss of pickling fluid because the lids
> > weren't held down properly by the ring not being tightened enough.
> > Tiredness is one reason I try to do my canning early in the morning
> > after a good nights sleep. The top layer of squash may have blackened
> > due to excess air in the jar, I've gotten that a time or two with other
> > canned goods when I didn't ensure the proper level of liquid.
> >
> > George
>
> Why skip the salting step? I understand that it is done to get
> moisture out of the squash, but why?

Your brine or syrup then replaces the moisture drawn out - osmotic
action.


> And I'll have to keep my eye out
> for pickle crisp, I don't think I have seen that here locally but I
> really haven't looked for it.

I haven't been impressed with it, though Jorge swears by it. I have
some spears that are ready to crack open‹I used the stuff in them and
will give them a go to see what I think about using them there.
They've sat for about 6 weeks.

> As far as loss of fluid, I've always had this problem and was starting
> to think it was normal, and I have seen other peoples jars that way as
> well, even at the state fair. I always read just to hand put the rings
> on hand tight so I've always been to scared to put them on to tight,
> I'll try putting them on a little tighter!

Don't pack your jars so tight. There should be a 1/2" of liquid above
the pickles ‹and the cukes will absorb some of it at they sit. I'll bet
you didn't really lose any liquid ‹ it just moved.
>
> And as far as late night canning, we actually started earlier in the
> day....this was just one of the last batches and had been canning all
> day it seemed like!

There's no rest for the wicked, Becca. :-)



--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article <4e71ebed$0$14239$[email protected] >,
George Shirley <[email protected]> wrote:

> > And as far as late night canning, we actually started earlier in the
> > day....this was just one of the last batches and had been canning all
> > day it seemed like!
>
> Ha! Been there, done that. Nowadays I start earlier in the day and try
> to do my canning in batches, sometimes spread over several days. Of
> course we're both retired now and have beaucoup time to waste.

Yer not wasting time, you old goat‹yer providing for yer fam'ly, a just
and honorable task that will get you a rocking chair in front of the
fireplace in heaven. '-)
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Sep 17, 12:41*pm, Melba's Jammin' <barbschal...@earthlink.net>
wrote:
> In article
> <87df1dda-2902-41db-bad7-ccaa3971f...@l2g2000vbn.googlegroups.com>,
>
>
>
> *Becca <rapfeif...@gmail.com> wrote:
> > Hi! Hubby and I canned this pickled squash recipe (http://www.food.com/
> > recipe/pickled-squash-247361) a few weeks ago. We processed in a
> > boiling water bath for about 15 minutes. We wanted to make sure we
> > liked what we canned before canning any more using this recipe. The
> > jars sealed fine, but when we opened the jar, we noticed some black
> > blotching on the top layer of squash. We didn't notice it at first and
> > had already tasted a few pieces to determine that we did like the
> > recipe but I don't think those pieces had the black blotches on them.
> > We tossed the jar due to not knowing if the remaining was safe to eat
> > and started inspecting the remaining jars by looking into them but not
> > opening them. We noticed that several more jars had the black
> > blotching discoloration on the top layer of squash. There seems to be
> > air space at the top and figured maybe this is why it was discolored,
> > the rest is soaking in the liquid. We may have also forgotten to get
> > rid of *the air bubbles from the side of the jar before putting the
> > lid on and processing it, so maybe it was due to that? Anyways...if
> > any one can help us we would appreciate it. We would hate to toss
> > these in the trash if we don't have to but we don't know if they are
> > safe to eat or not or if the discoloration is maybe normal and just
> > due to the air space at the head of the jar? We are pretty new to
> > canning if you can't tell and want to be safe with what we are eating!
>
> > Thanks,
> > Becca
>
> Becca, can you post the recipe for us to look at? *It almost sounds like
> mold. . . . What was the vinegar:water ratio? *It not be any less acidic
> than 1:1.
> --
> Barb,http://web.me.com/barbschallerSeptember 5, 2011

Hi Barb! Here is the link to he recipe, but I skipped the step of
putting the squash, zucchini and onions in the brine and boiling it
together as one of the reviewers of the recipe recommended skipping it
to keep the squash firm. http://www.food.com/recipe/pickled-squash-247361

On Sep 17, 12:47*pm, Melba's Jammin' <barbschal...@earthlink.net>
wrote:
> In article <qb10k8-ald....@ID-306963.user.uni-berlin.de>,
>
> *songbird <songb...@anthive.com> wrote:
> > * i'm not sure what you mean by loose, but when
> > i can all rings are hand tight plus a quarter
> > turn, which is pretty snug, not loose.
>
> The recommendation is for fingertip tight, not cranked on. *I was taught
> by my U of MN extension educator that using thumb and middle finger
> would produce the right amount of torque — and not be too tight. *FWIW.
>
> --
> Barb,http://web.me.com/barbschallerSeptember 5, 2011

Can some one tell me the purpose of why to only make it fingertip
tight and not tighter? If I don't make them tighter then I lose liquid
during the processing time in the bath.

On 9/17/2011 1:47 PM, Melba's Jammin' wrote:
> In article<[email protected]>,
> songbird<[email protected]> wrote:
>
>> i'm not sure what you mean by loose, but when
>> i can all rings are hand tight plus a quarter
>> turn, which is pretty snug, not loose.
>
> The recommendation is for fingertip tight, not cranked on. I was taught
> by my U of MN extension educator that using thumb and middle finger
> would produce the right amount of torque — and not be too tight. FWIW.
>
That's what I was taught too, don't want to wrench down on the ring, can
bow the lid.

On 9/17/2011 2:00 PM, Melba's Jammin' wrote:
> In article<4e71ebed$0$14239$[email protected] ews.com>,
> George Shirley<[email protected]> wrote:
>
>>> And as far as late night canning, we actually started earlier in the
>>> day....this was just one of the last batches and had been canning all
>>> day it seemed like!
>>
>> Ha! Been there, done that. Nowadays I start earlier in the day and try
>> to do my canning in batches, sometimes spread over several days. Of
>> course we're both retired now and have beaucoup time to waste.
>
> Yer not wasting time, you old goat‹yer providing for yer fam'ly, a just
> and honorable task that will get you a rocking chair in front of the
> fireplace in heaven. '-)

Mebbe so, mebbe no. I do have faults you know, just very few of them.
Miz Anne has gotten me well trained over the last fifty years or so.

I found some real pomegranate juice at the supermarket the other day and
will probably make a batch of pom jelly this coming week. Have been
wanting to try it as I have a memory of my Aunt Billy making the stuff
back in the fifties and sixties and it was not only tasty it was
beautiful. Yes, she grew her own poms in her backyard, they do pretty
good in SE Texas.