I'm new to canning and just tried a batch of tomato relish and it's super vinegary! I have already sealed them but is there something I can do to fix it, I can pop the seals. The recipe doesn't say to let it set but will time help?
Thanks for your help!
:)
yes, I think time helps. The amount of vinegar is probably necessary for safety. When you go to use it, you can adjust the flavor by adding something new, maybe honey or even just plain sugar. Was it a green tomato relish? We like a zucchini relish that my daughter-in-law makes which is quite sweet.
I have just canned fresh raw cherries and have a little foam in a few jars is that ok ? Head space and everything else looked good. Plus I did bang bubbles and slide along the sides before putting lid on
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