Knowledge Base › Fran Costigan - Open Office Hours

I blanched canned raw tomatoes. The pot lid was on during the 85 min but the water evaporated down below the jar lids. Jar lids did pop. Are they safe to eat?

Open Office Hours

Fran Costigan - Open Office Hours

Recorded

This event was on September 13, 2022

Join Chef Fran Costigan in her virtual office as she welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Fran is ready to answer them all.

View Event Details

Question

J L

I blanched canned raw tomatoes. The pot lid was on during the 85 min but the water evaporated down below the jar lids. Jar lids did pop. Are they safe to eat?

Answer

I don't I'm not someone who does canning and Tanning is something that many people are doing and has to be done safely. So I went to the source. I went to my expert which her name is Marissa McClellan food in George calm and Marissa has written a number of books on. Canning her food in jars series, and this is what Marissa said. Let me I want to actually read it to you. Her answer is it's not an ideal way to process Tomatoes, but it's not the end of the world. I'd advise that they Mark those jars to be the first ones used and going forward. Make sure to check your Tomatoes halfway through to ensure the water level drops. I typically keep my electric kettle hot when canning tomatoes to ensure that I have hot water to add to the pot. Should it be necessary? So I hope that helps you.

Links

Canning Raw Pack Tomatoes

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.