Olives, Olives, Olives!

[Smithy]

Ok, I jarred some olives per ChefCrash's recommendation above, and I've noticed that there is pressure building up in the jars. It actually blew the seal one a mason jar-is this normal, and what is it from? I opened the jar to release the pressure and the capped it w/ a new lid-was this ok? I am doing a three jar test run here, while I still have access to them at the market.

Thanks,

Jeff

I don't think that's normal, and it doesn't sound safe. When you say you jarred the olives according to ChefCrash's recommendation, do you mean that you started from the same preservation point as the person to whom he was posting? Or do you mean you started with something like raw olives? The answer dictates what you need to do.

Caveat #1: I'm still getting used to the newly-revised eGullet, and may be missing some reference that was perfectly clear to you. In that case, please accept my apology for being obtuse.

Caveat #2: I'm not a food scientist. Still...olives by their own nature don't have what it takes to kill bugs. You have to pickle or salt them, or otherwise discourage the bacteria that might grow from them. I really don't think that an exploding seal is a good sign. Is there a county extension office nearby that could help you?

Please let us know more information.

yours in olive adoration -

[jvalentino]

Ok, I jarred some olives per ChefCrash's recommendation above, and I've noticed that there is pressure building up in the jars. It actually blew the seal one a mason jar-is this normal, and what is it from? I opened the jar to release the pressure and the capped it w/ a new lid-was this ok? I am doing a three jar test run here, while I still have access to them at the market.

Thanks,

Jeff

I don't think that's normal, and it doesn't sound safe. When you say you jarred the olives according to ChefCrash's recommendation, do you mean that you started from the same preservation point as the person to whom he was posting? Or do you mean you started with something like raw olives? The answer dictates what you need to do.

Caveat #1: I'm still getting used to the newly-revised eGullet, and may be missing some reference that was perfectly clear to you. In that case, please accept my apology for being obtuse.

Caveat #2: I'm not a food scientist. Still...olives by their own nature don't have what it takes to kill bugs. You have to pickle or salt them, or otherwise discourage the bacteria that might grow from them. I really don't think that an exploding seal is a good sign. Is there a county extension office nearby that could help you?

Please let us know more information.

yours in olive adoration -

Oops I dug up the wrong olive topic! The one I was referring to is here- click with pictures to follow. I'll post my question there too.

See you aren't crazy...at least in my brief interaction with you, I don't think so.

Jeff

[theculinaryworks.com]

I hadn't thought about it, but people do seem surprised to hear about how much I adore olives...there is a specialty market near my house that marinates them in EVO and chili flake. OH, OHHHHH.... why don't people want to try new things...why are olives scary...I have my own food issues but it's a plant, it's not a weird animal or?