Home Canned Dilly Beans Came Out Too Sour

Discussion in 'Food & Cooking' started by kaneohegirlinaz, Nov 18, 2012.

  1. kaneohegirlinaz

    kaneohegirlinaz

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    I posted previously that I canned my own Dilly Beans for my Mother.

    Well, I FINALLY got a report card back from her.

    Quote:

    They were very good dear... pause ... it's just that I can't eat too many at a time ... pause ... it kinda' gets ya' right here ... my jaw just snaps shut ...

    End Quote

    I have 7 jars still put up in the nice dark recesses of my kitchen cupboard.  That's how I got it out of her, when I asked if she wanted another jar, "No dear, I still have some" ... OOHHH!!!

    So with this all in mind, I was thinking...

    Can I re-do them?

    I mean to say, can I dump out the liquid and make the brine again  with WAY less pucker-power and more Dill Seed? 

    The other comment she gave me was that it didn't have enough Dill flavor...

    Is there a way that I can recover the remaining jars or just plain ole' start over?

    http://www.cheftalk.com/a/my-own-home-canned-dilly-beans
     
    Last edited: Nov 19, 2012
  2. michaelga

    michaelga

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    Retired Chef
    Re-canning them will likely result in 'mushy' beans.

    Best bet is to use them in a 'preparation' or soak them in ice water before serving.

    Preparation = anything that needs some green and acid in the mix.
     
  3. kaneohegirlinaz

    kaneohegirlinaz

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    so Michael, you would say that it's a NO on re canning then?

    I'll try the ice bath soak to see how they come out

    now is there anyway that I can introduce more dill flavor at this point?
     
  4. maryb

    maryb

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    Once you open them you have to use them up. Did you use whole dill heads or seed? If the brine was 50/50 water to vinegar they shouldn't be to sour. That ratio is needed to preserve the beans because they are a low acid food.
     
  5. kaneohegirlinaz

    kaneohegirlinaz

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    Miss Mary, I posted the link with the recipe I used to make Mom's beans...

    (I kind'a forgot) yup it was 50/50 vinegar/water and just a 1/4 teaspoon of seeds,

    I was thinkin' that wasn't enough, but this was my first shot at it...

    so is it an agreement, I can't re do this?  I should just chuck them out and start over?

    Mom likes to eat the beans alone oo on a green salad ... so that's why they seemed too sour I guess ...  she's of the Del Monte canned gang ... maybe I just need to find a different recipe ?
     
  6. maryb

    maryb

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    Let them age a bit they will mellow out as the flavors blend. Best after 2 months in storage.