I wouldn't leave extra product in the jars, slowly reheat in the BWB and then process in the pressure canner. That slow reheating in a closed jar is fraught with risk. (From my perspective.)

If I were canning green beans, for example, I'd boil the beans the 5 minutes required, fill the jars and refrigerate the excess in any handy food storage container. Then when ready to process another batch I'd bring them back to the boil in an open pan, making sure they were heated through, and bottle with the new batch.

So your suggestion about the spaghetti sauce, etc. is the appropriate method.

Remember also, you could can a mixed batch (some jars beans, some jars corn, for example) if you process according to the longest time for the products.

Carol

Thanks, Carol.

I have done mixed batches before, that doesn't really faze me. It just hadn't occurred to me that rewarming them in the jars and then processing wouldn't work. I guess the reason it may have worked until now is because I generally start them in a BWB before I start anything else, so they have at least 2 hours before I transfer them. Part of it was laziness on my part, I just didn't want to have to wash the jars and lids again, or by the time I got everything in jars it was later than I realized. But no more laziness on this, I have no wish to make myself or anyone else sick.

Thanks again,

Kim

I know, it can be a pain sometimes, but it's worth the comfort of feeling totally confident about what we've processed, isn't it?

To tell the truth, with small amounts I usually just serve the extra for dinner and start with fresh product on the next batch.

Carol

Rather be confident, and deal with the "pain".

I normally do large batches at canning time, since I pull 20lbs or more of tomatoes at a time, so I rarely have "small" amounts of leftovers. My normal problem is that I just run out of time to finish. So from now on I will stop when I am done the basic cooking, and only further process those items that I can finish that day. The rest will get packaged in the fridge to be reheated and finish the next day.

Thanks,

Kim

Oh, I understand that one. Last summer the final batch of spaghetti sauce came out of the PC at 1:30 a.m. I will remember that canning session for a long time (not with any pleasure.)

If at all possible, I try to do a good fridge cleanout before those big batches so I have room for the refrigeration. I find as I get older I have less energy for the "marathons."

And with really messy prep like beets, it's great to be able to cook and peel one day, process the next.

Carol