Thanks Dave. I was afraid it was a little too thick and was planning on thinning a little. And it doesn't even matter now, because I've boiled the lid permanently to my pot somehow while cooking it. It. Will. Not. Budge. I guess I inadvertently pressure-canned the sauce in the saucepot. I'd rather it be in jars though. ;-0 Ugh. Day not going well.

DH came home last night and was able to pry the lid off with a broom handle. Thinned the sauce only slightly, and then canned it. No air-cracks or anything today that would lead me to believe it was too thick. Yay!

Good job! What pot were you cooking it in that would cause the lid to lock up?

Dave

The one in the video above. It's a stainless steel pot with a stainless steel lid. I was boiling the sauce, getting it ready to jar, then placed the lid on to prevent any more reduction through evaporation (didn't want it too thick!) while I got everything else ready. When I turned off the burner and went to open the top, some sort of vacuum had sucked the lid on tight. I've never had that happen before. Crazy.

Be very careful with that pressure cooker, if the valve is plugged with tomato sauce, it's not good. I saw one explode when if was forced open.

That's what I was wondering. If it was a pressure cooker? If so and it is full of hot contents then yeah a hard vacuum can form and you may be lucky to ever get it off. Depending on the model the lid locks engage and can't be released. Best to not lock down the lid if you are only using the lid to prevent evaporation or when using one for BWB canning.. Many have learned that the hard way and lost a pressure canner in the process.

Don't know why some stainless steel pot should vacuum up tho.

Dave

Just add a little water to thin it, right?

jenswrens, I've had a lid get stuck on a standard cooking pot, too. I think the evaporating steam condenses and somehow the water forms a seal around the lid....most of the time the pot has no problems, but once in awhile it seizes up and we end up jerking it back and forth until it release. Once we had to beat on it, and now the cover has dings in it. Very weird and frustrating since I really like the pot otherwise. I try not to let the lid set on it after I remove it from the heat now. I'll put another lid on it that isn't quite the right size if I want to keep it covered.

Glad to hear your sauce was rescued with no pot damage.

No pressure cooker, just a plain old stockpot. And yes, I thinned the sauce with a little water.