How to Recan Canned Black Olives
Often times, black olives come in large cans that you can't completely use. The best way to preserve these leftover black olives is to recan them in a pressure canner. A pressure canner uses high heat and steam to create pressure inside a canning jar. The pressure creates a seal between the jar and the lid that can only be broken with moderate physical force. This prevents air and harmful bacteria from entering the jar. Does this Spark an idea?
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Instructions
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Pour the black olives into the canning jars and screw on the lid.
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Fill the canning pot with at least 3 inches of water.
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Place the canning jars directly in the canning pot.
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Place the canning pot on your stove, and turn the heat to its highest level.
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Close the vents on the canning pot when steam starts shooting out. Blocking the vents will cause the inside of the pot to pressurize.
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Adjust heat until the pressure gauge at the top of the canning pot begins to stabilize within the recommended pressure range. Too much heat will cause the pressure gauge to move erratically. Lower the heat until the gauge starts to steady within the suggested pressure range. This suggested range should be clearly labeled on the gauge itself. Let the pot pressurize for five minutes.
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Turn off the oven and let the canning pot completely cool off. You cannot move along this process by using a fan or cold water. The pot must cool down naturally.
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Open the vents to the canning pot when it has cooled down. Open the pot and remove the jars with a pot holder to protect your hands.
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Place the canning jars on a cooling rack. You can put your black olives in the pantry or in the refrigerator once the jars have completely cooled off.
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Tips & Warnings
Your canning lids should be new. Old lids may have imperfections in them that will prevent proper pressurization.
Keep your face away from the canning pot at all times. Extremely hot steam will shoot from the vents and will cause severe burns if you do not take precautions.
References
- Photo Credit Jupiterimages/Brand X Pictures/Getty Images
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Comments
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this is a good start but you didn't tell me the pounds of pressure and processing time. really need more information in this article. not so helpful except to tell me re-canning is possible. thanks.
