canning problem question

[jp1]

I canned 5 pints of pickled hot peppers from our CSA yesterday. Four turned out great. One seems not to have sealed because it's 12 hours later and the lid is still up. I'm assuming I can't store that one in the cabinet and eat it months from now. Should I just stick it in the fridge and start eating them now? If I do that how long do I have to eat them? This is actually more of a hypothetical because they will likely be gone in a week or two, but I'm still curious.

[CathyA]

You definitely shouldn't put it in your cabinet. Put it in the fridge. It could last probably well past a month. Sometimes, with other things, you can reprocess them with a different lid. But pickles would get way too soft. There may have been a little something on the rim that kept it from sealing. Be sure to wash off all your jar rims before putting on the lids.

[redfox]

Fridge for sure. Enjoy it!

[jp1]

Thanks for the confirmation about what I should do. I was pretty sure this was what needed to happen, but this is only the second time i've canned anything, ever, so I wanted to be sure. Already in the fridge. Tomorrow morning's omelet will undoubtedly have a healthy amount of hot, pickled peppers in it!

[Blackdog Lin]

We keep pickled products (both store-bought and home-canned) in our fridge for.....um.....a LONG time. A really long time, I'll just leave it at that. With no problems at all. I only had to learn to be careful to use only very clean unused utensils for "fishing".

Congrats on your mostly-successful foray into canning!