Re-can

Re-can refers to the act of canning something again. This typically implies that the original canning process was deemed unsuccessful, the contents were compromised (e.g., spoilage detected, seal failure), or the contents were removed for some purpose and the user desires to preserve them again. Re-canning is generally only considered safe if performed within a short timeframe after the original can was opened or its failure was detected.

Re-canning should not be undertaken lightly, as it introduces additional risk of spoilage if not executed correctly. It's important to re-assess the food's quality and acidity before attempting to re-can. Following proper canning procedures, including appropriate processing times and headspace measurements, is crucial for achieving a safe and shelf-stable product.

Re-canning opened jars of commercially canned food is not generally recommended. The composition and processing parameters used in commercial canning may be difficult or impossible to replicate at home, potentially leading to unsafe products. If a commercially canned item is opened and not consumed, it is best stored in the refrigerator for a short period or frozen.