Would you recommend we eat this 1st batch fairly soon or maybe not at all? I don’t want to make anyone sick.
>>>Would you recommend we eat this 1st batch fairly soon or maybe not at all? <<<
I would just put them in the first of the rotation for eating. No, you won’t make anyone sick. If they do sour, you will know it when you do the sniff test. (always do a sniff test) You WILL smell it easily if they are soured, and even if eaten, won’t make you sick - just don’t taste good and leave an aftertaste.
I do most veggies in pints since there are just 3 of us. It is so easy to open a second if we might need it - the extra 11¢ lid is cheaper than the wasted food. Chili, Tomato Sauce, apple sauce in quarts. I even put some meats in half pints - for use in recipes that don’t need a lot of meat - like chicken chow mein or creamed beef (venison). Amazing how much meat there is in that little half pint.
Glad you didn’t get floaters (which doesn’t hurt anything)- could have been that the air vented from the product in the long cool down.
Oh, meant to mention - 1/2 gallons are no longer approved for any canning. (I know - dang - they were handy too) I use mine for dry storage and use my Food Saver jar sealer.