My wife and I made tomato sauces last night from tomatoes we grew. She followed recipes online that called for adding garlic, onion and lemon juice. I used a Presto 23 pressure canner. It recommended for spaghetti sauces to cook for 20 minutes at 11 pounds pressure. I did accidentally have the pressure at 13 ish pounds for most of the time while trying to figure out the heat to pressure relationship. I did check the lids to make sure they sealed properly.
My questions involves the way they look now. They have been sitting out for about 24 hours and are very separated which has left air pockets towards the top and haven’t settled properly.
Would these be safe? Is this normal? And does anybody know how I could fix it? Finally, did I F up?
by RuckusBucket420
3 Comments
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What was the recipe used? Could you provide it?
Unfortunately, several recipes online from places like YouTube, Pinterest, “Homesteader” blogs, etc. are sometimes problematic in their ingredients and protocols for safety. By seeing the ingredients and proportions, folks here can cross-check it with safe tested recipes and better help you troubleshoot what is being shown in the photos.
Moving forward, check out the links to safe recipe sources connected on the sub for more information and inspiration in your canning.
Do you have a link for the recipe? It’s hard to say much without knowing of it is a safe tested recipe to use.