Tomato Headspace
purplepetals
11 years ago
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Last week I tried pressure canning for the first time on 20 lbs of romas (quartered & boiled for 10 mins first and hot packed in quarts). I followed the presto guidelines for processing at a mile high (I'm in Denver). I have a weighted gauge canner and processed at 15 lbs. All jars sealed, though the water in the canner was a bit pink after processing. I thought I did everything right but just today realized that on my quart jars, what I had originally thought to be 1/2 inch headspace is actually closer to 1 inch. Thus, I packed the jars with an inch of headspace instead of 1/2. Besides learning the lesson that I need to use a ruler next time when I pack jars, do I need to chuck this batch of tomatoes or are they still shelf stable? Am I being paranoid?
On a similar note, today I packed salsa in pint jars and did the same thing with the 1 inch of space (yes this is how I figured out I was packing with 1 inch of space...after they'd gone into the canner). Should I reprocess all of these jars? Thanks in advance for your help! :)
digdirt2
JXBrown (Sunset 24, N San Diego County)
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digdirt2
purplepetalsOriginal Author