I ran out of time, while I was blanching tomatoes to can. Right now I have them in pots in a cool room. I blanched them yesterday, and am planning on processing them today. Are they safe to can or did bacteria already start to set in? My question is should I throw them out? Thank you in advance.
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Welcome to the site! Don't be discouraged your question was closed, all it means is that it's someone has already asked something similar enough to be a duplicate. This is a very frequently asked question here. The short answer is unfortunately they have to be considered bad, even if you could make them safe sitting overnight would ruin their quality anyway. – GdD Sep 27 '22 at 16:32