Hi there. I'm an infrequent poster but I lurk a lot. And now I need some help.
The day after Thanksgiving, I canned about 40 4 oz. jars of hot sauce (Alabama Jack's recipe). It took forever for my pressure canner (Presto 16 quart with the 3-piece regulator) to lock and the regulator always rocked too fast. Then, as I was cleaning up, I discovered that my vent pipe was loose. It was probably loose the entire time and the cause of all of my problems. Now I'm not sure what pressure I was at. My goal was 10 pounds of pressure for 15 minutes. If I was too high, then no real issue. So I need to know if my sauce was canned safely or if I should just toss the whole lot .
Thanks,
M
The day after Thanksgiving, I canned about 40 4 oz. jars of hot sauce (Alabama Jack's recipe). It took forever for my pressure canner (Presto 16 quart with the 3-piece regulator) to lock and the regulator always rocked too fast. Then, as I was cleaning up, I discovered that my vent pipe was loose. It was probably loose the entire time and the cause of all of my problems. Now I'm not sure what pressure I was at. My goal was 10 pounds of pressure for 15 minutes. If I was too high, then no real issue. So I need to know if my sauce was canned safely or if I should just toss the whole lot .
Thanks,
M