Several months ago I canned some ham and pea soup, following this recipe verbatim. All went well and the jars have been sitting in my dark pantry ever since.
This was my very first time (ever) using a pressure canner, and so I have no idea what to expect. I'd like to crack one of the jars open and have some pea soup for dinner this week. At first glance, everything looks ok:
But then I noticed there is a lighter green (slimy looking) film on the very top of the soup:
Is this normal, or does this mean its gone bad?
More generally, with pressure canning recipes, what is a good way to tell if the food is safe to consume?
I've heard of the following approach:
- Open the lid and confirm you hear the popping sound (the seal breaking), and let it sit in the open for a few minutes, then put the lid back on and put it in the fridge
- Wait a day, take it out and inspect
- If there is any white foamy substance that sprung up overnight (strong indicator of botulism) or if there are strong off-putting odors, toss it
- Otherwise have a bite and wait a day
- If by the next day you haven't developed any upset stomach or other GI issues, it is very likely safe to consume the rest
Is this a safe system to follow here? Any other practices or methods anybody can think of? Thanks in advance!