Hi guys, Just canned some green cherry tomatoes,pickled them,they started turning cloudy.Are they safe to eat? What did I do wrong?Thanks in advance,Daryll

-- Daryll (twinck@wfeca.net), July 18, 1999

Answers

Couldn't say for sure. My mother's watermellon pickles used to get sort of "whitish" in the skins, but the medium wasn't cloudy. Do you have a jar done by someone who cans a lot to compare with? You could take it in to your State University Extension office. (Sometimes they have a home economist.)

I always go by the old saying "When in doubt, throw it out." None of us have ever had food poisoning.

-- marsh (armstrng@sisqtel.net), July 18, 1999.

I recently attended a 2-hour canning seminar. One thing that might cause cloudyness is using regular table salt instead of canning salt. If that's the problem the food is safe to eat, just not as visually appealing.

-- Pearlie Sweetcake (storestuff@home.now), July 18, 1999.

Yep, That's it I used regular salt.thanks guys.

-- Daryll (twinck@wfeca.net), July 19, 1999.