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I was using a new canner for the first time and while processing salsa I could not get the 10# control to jiggle. I processed for approximately an hour and the canner was under pressure during that time. All the lids are sealed but I’m not sure they reached the 10#’s of pressure required. I now know that the weight was not on all the way. Should I reprocess the salsa? It has been 8 hours since I processed them.

  • It's rare to need to pressure can salsa- it's usually acidic enough to just use hot water bath canning. Can you post your recipe? – Sobachatina Sep 28 '18 at 16:58
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    @Sobachatina Careful, at-home cooks don't have a way to know for sure. cooking.stackexchange.com/questions/82807/… – SnakeDoc Sep 28 '18 at 17:52
  • @SnakeDoc- Of course. With all canning it's important to follow a proven recipe- and that's why I asked for the recipe. Salsa recipes generally call for enough tomatoes and added acid (usually lime juice) to put them well into a safe acidity. I actually find it hard to imagine a salsa that basic enough to require pressure canning. – Sobachatina Sep 28 '18 at 20:38

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