JDB, you wrote “Pressure canning would still work too.”
If I buy a pressure canner tomorrow, can I just unscrew the tops and remove the lids, boil new lids and re-seal before placing in the pressure canner....or should I dump sauce out, sanitize the jars, then refill?
I would leave it in the current jars. You may have to take a small amount out, as you need 1-inch of headspace to pressure can. Yes, new lids, but you don’t have to boil them. Process the quarts for 20 minutes at 10 lbs. of pressure. Good luck!
Oh crud, that makes me wonder about the *jar* of pickled beets I did. I just did the hot water bath, I’d have to look at the recipe to see how long, and I added ten minutes to that. But now I’m wondering if it is OK? The brine is 50% vinegar, but the salt called for wasn’t a whole lot. Anyone know if this is OK?
What did you do with the sauce?