toss the sauce into the freezer, then reheat it and process it in a few days when I know the weather is clear is the safest way to go. Be sure to reheat it before processing it.

Dave

Update- most of the jars have now pinged, but one still hasn't. Not too bad of a thing, I already had a generous 8 oz leftover from the batch I already tossed into the fridge. I'll toss the pint that didn't seal and the fridge jar into a pot tomorrow and safely process off 3 half pints instead for smaller batches of joes.

I know I need to make sure to bring it up to the full burble and use fresh jars/lids before trying to can again. But it is good to know I can freeze off sauce and then later reprocess it if this sort of thing happens again. I'll just toss the sauce into the freezer right off the bat instead of chancing the weather next time.

Thanks Dave!

Exposed rims in a BWB equals incomplete vacuum seals and air left in the jars. Exposed lids allow for outside air to be sucked back into the jars prior to sealing. Guidelines are pretty clear: if the jars aren't submerged fully under a sufficient amount of water throughout processing they must be reprocessed.

Dave