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Canning in two batches-safe?

MadameFancyPantsMadameFancyPants member
in Eco-Friendly Family
Tonight DH and I made chili to can. We followed the recipe exactly but instead of making 8 quarts we have more like 12 quarts!! My canner only holds 7 quart jars ( we were going to eat the extra for dinner) but there was no way we could eat that much leftover!! Would it be ok to put the rest in the fridge and then tomorrow heat it back up and can it?? I can't think if a reason why I couldn't but I'm still new to this so I might be overlooking something. I have no idea why I always come out with extra!!
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Re: Canning in two batches-safe?

  • Tonya_GTonya_G member
    I wouldn't think so. I wouldn't reheat anything more than once, which is essentially what you would be doing. However, I have a solution for you- why not freeze the remainder instead? We don't can chili's and soups and things b/c we just freeze them.
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  • thejennigirlthejennigirl

    I do it all the time  :)

     

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  • MadameFancyPantsMadameFancyPants member
    imageTonya_G:
    I wouldn't think so. I wouldn't reheat anything more than once, which is essentially what you would be doing. However, I have a solution for you- why not freeze the remainder instead? We don't can chili's and soups and things b/c we just freeze them.
    I would totally freeze it but we are moving over an hour away toward the end of the week and I'm afraid of thawing during the car ride. Slightly poor planning on my part but I had the ingredients and a new found canning addiction lol. I'm a huge fan of freezing! Since Jenni has killed her family yet ;) ill do it tomorrow and label it to be eaten first!
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  • MadameFancyPantsMadameFancyPants member
    Yikes! Sorry for the wonky paragraph I'm using my phone while watching the pressure guage!
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  • Tonya_GTonya_G member

    imageMadameFancyPants:
    imageTonya_G:
    I wouldn't think so. I wouldn't reheat anything more than once, which is essentially what you would be doing. However, I have a solution for you- why not freeze the remainder instead? We don't can chili's and soups and things b/c we just freeze them.
    I would totally freeze it but we are moving over an hour away toward the end of the week and I'm afraid of thawing during the car ride. Slightly poor planning on my part but I had the ingredients and a new found canning addiction lol. I'm a huge fan of freezing! Since Jenni has killed her family yet ;) ill do it tomorrow and label it to be eaten first!

    Ah, that put's a wrench in things then, doesn't it! GL, and hopefully it keeps just fine!

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  • thejennigirlthejennigirl

    imageMadameFancyPants:
    imageTonya_G:
    I wouldn't think so. I wouldn't reheat anything more than once, which is essentially what you would be doing. However, I have a solution for you- why not freeze the remainder instead? We don't can chili's and soups and things b/c we just freeze them.
    I would totally freeze it but we are moving over an hour away toward the end of the week and I'm afraid of thawing during the car ride. Slightly poor planning on my part but I had the ingredients and a new found canning addiction lol. I'm a huge fan of freezing! Since Jenni has killed her family yet ;) ill do it tomorrow and label it to be eaten first!

    Essentially, you're not reheating, but food processing.  The food will be reheated (after the initial cooking), BUT, it's going into canning jars and sealed, which means you processed the product, not reheated it to sit and heat again.

     

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  • PoonicoPoonico member
    I see no problem with doing it that way.  Sometimes things don't seal and the next day you need to reprocess them.  I wouldnt' see this as any different.  You are going to reheat it and when it's under pressure, the heat is intense.  It should be just fine.
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