What you are referring to is a method called open kettle canning and no, it isn't safe to do for reasons given in this link.

Rodney

Agree. Without processing the filled jars, whether in a BWB or a pressure canner, then it is not canned and is not safe for shelf storage. The only exception might be some highly acidic jams. But nothing else.

The method you describe not only results in an incomplete vacuum and a weak seal but air is left in the jar allowing for the growth of bacteria.

Dave

I've done my pickled beets by open kettle canning for years, and my mother-in-law, friend, etc., have also made them this way and have never had a problem with it. I wasn't sure about the cucumber recipe I posted above because the veggies are raw when put into the jars.

As long as you understand that it isn't considered safe to do based on laboratory testing, research, and the issues associated with listeria, and that it hasn't been approved for several decades, then it is your choice, your risk to take.

Dave

Yes, I understand. I will be doing the boiled water canning method for the cucumbers. What I don't understand is if the pickled beets recipe with open kettle canning method my mom has made since I was a child (40+ years ago), without any problems with listeria, etc., is no longer considered safe, how do you know how long to boil it for with the boil water canning method? And why is it no longer safe after decades of it being okay? Just curious.

Thanks! One last question, is it no longer safe to use some of the liquid that you cook the beets in for part of the brine? Both my mother and mother-in-law add some of the cooking liquid to the brine, so I just want to make sure if this is still okay to do or not. You are so very helpful!

If you look at the instructions for canning pickled beets http://nchfp.uga.edu/how/can_06/pickled_beets.html you'll see that is says:

"Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid."

That is a nother of the guidelines that has been in place for decades. The cooking liquid contains any of the soil, bacteria, and fungus spores that were still on the peels of the beets and simple cooking does not kill all of them. People used to add some of that liquid because they wanted that dark color and they didn't realize what else they may be adding along with that color.

Some people today still can foods based on the "always done it that way" or the "no one has died yet" beliefs. If they would just do a little research and reading they might come to understand how lucky they have been. This is especially important when eating food right out of the jar (like pickled beets) without further cooking to kill any toxins they may have developed.

Dave

Okay, this is my first time doing this recipe as directed (boil water canning).

I forgot about the water temperature (140 degrees for raw pack, 180 for hot pack) so didn't use a thermometer to test the water.

My first batch (four 500ml jars) were most likely okay as the water was pretty hot (brought it to almost a full boil then reduced heat and after several minutes added jars and turned heat up to full power) and it took maybe about 3-4 minutes to reach a rolling boil. My second batch didn't take as long as the first because the water was hotter from the previous batch and reached a rolling boil in about 2 minutes.

Is this okay? What is the purpose of having the temp at 140 for raw packed foods?

The jars were packed to the rim with cukes and onions slices, filled with brine. After the bath, it settled down and you see more brine since cukes cooked a bit and soaked up some of the brine. There's about 1/2 inch brine at bottom of jar.

The water kept a vigorously rolling boil the whole 15 minutes. I made sure of that! LOL

I also used 7% vinegar, not 5%.

"What is the purpose of having the temp at 140 for raw packed foods?"

Two purposes. Primarily so the jars don't break as you insert them into the water since raw pack results in cooler jars. Stick a cool jar in 180 degree water and the bottom often blows out of it due to thermal shock. Hot pack jars can handle 180 because the food and the jars are already hot. So it sounds from your description that you are lucky some of your jars didn't break,

But it is also so that it doesn't take so long to reach boiling and so reduces the overall processing time required.

"There's about 1/2 inch brine at bottom of jar."

Do you mean that is all the brine there is in the jar??? If so then there is a serious problem. All of the food in the jar should be floating in, submerged in brine right up to the rim.

Dave

Thanks for your reply. Sounds like I did good then LOL

I sterilized the jars and they were hot when filled with the cukes and onions, then poured hot brine. I was a bit concerned that it reached boiling point too fast. Does the rolling boil water have to be vigorous? I had it as high as element would go (#9) and a bit of water would sometimes spit out from the cover and I was too afraid to turn it down LOL

All the food is in the brine. Removed the ring and you could see the brine right up to the rim and cuke and onion slices are floating in it.

All my jars "popped".