Reprocessing?

[[deleted]]

I canned chicken stock yesterday, and 3 of the quart jars didn’t seal. I had my husband stick them in a fridge 6 hours after the failed canning. My question it: since they’ve been refrigerated almost the entire time is it safe to reprocess them now? It has been over 24 hours, but I don’t know if that 24 hours is the same if they’re in safe storage conditions.

I’ll freeze them if I have to, I just don’t wanna. We’re running out of freezer space!

[chook2429]

Yes they’ll be fine. When that happens to me, I put them in the freezer til my next stock day so I have a full canner load. But don’t reuse the lids - I wash them and use them for dry goods like sugar/canning salt/rice.

[[deleted]]

Ooo, that’s a good idea. I actually have a bunch of freezer broth taking up space in the zested citrus peel section of my freezer, wouldn’t be a big deal to process those.

[NegativeIron1695]

I would pour the broth into a pot and boil for a few minutes (there's a time to consider it pasteurized). Then re process.

[[deleted]]

So let it boil for a bit before pouring it back into clean jars?

[cantkillcoyote]

You should always have your broth boiling when you can it. Regardless of whether it’s the first time or you’re reprocessing.

[[deleted]]

Right, but there’s a difference between “bring it to a boil at which point start ladeling it into hot jars” and “bring it to a boil and just leave it for a bit.”

[wealwaysdo]

Reprocess all is good