For my first adventure in canning, I had planned to make an arrabiata sauce and give it a hot-water bath.
I finished making the sauce around 11 p.m. before I realized I didn't have citric acid -- or even lemon juice -- to add to the jars.
So I ended up storing the sauce in an airtight container overnight and picked up the citric acid the next day. I've now got everything in jars and am suddenly wondering whether there's any danger in putting the sauce through the canning process after letting it cool for about 24 hours. I've seen other answers here saying that reboiling tomato sauce after refrigerating it creates a botulism risk, but the canning process should address that, right?
Am I safe to proceed?