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itsamutiny
Do the lids depress if you push down in the middle? If not, you’re fine to take them out of the fridge and store them at room temperature. If they do depress, you must leave them in the fridge and treat them like any other unsealed jar of sauce.
unifoxcorndog
If the lids didn’t seal within 24hrs then they must be treated like any other open sauce. Since you refrigerated, it should be fine to eat, but to be safe you should heat to boiling and hold for at least 10min.
Also fyi, you can reproces a tested safe recipe the next day if it doesn’t seal. Just use new jars and lids and recreate the conditions like hot packing.
Edit: the presto manual talks about it and the safe home canning guide.
n_bumpo
How did you can them? You wrote that you sterilized the sauce in mason jars, how? Did you do something like this?
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Hi u/louisrob,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
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Do the lids depress if you push down in the middle? If not, you’re fine to take them out of the fridge and store them at room temperature. If they do depress, you must leave them in the fridge and treat them like any other unsealed jar of sauce.
If the lids didn’t seal within 24hrs then they must be treated like any other open sauce. Since you refrigerated, it should be fine to eat, but to be safe you should heat to boiling and hold for at least 10min.
Also fyi, you can reproces a tested safe recipe the next day if it doesn’t seal. Just use new jars and lids and recreate the conditions like hot packing.
Edit: the presto manual talks about it and the safe home canning guide.
How did you can them? You wrote that you sterilized the sauce in mason jars, how? Did you do something like this?
“**Procedure:** Prepare and press as for making [tomato juice](https://nchfp.uga.edu/how/can_03/tomato_juice.html). Simmer in large-diameter saucepan until sauce reaches desired consistency Boil until volume is reduced by about one-third for thin sauce, or by one-half for thick sauce. **Add bottled lemon juice or citric acid to jars** (See [acidification directions](https://nchfp.uga.edu/how/can_03/tomato_intro.html#acidification)). Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars, leaving ¼-inch headspace. Adjust lids and process. Recommended process times are given in [Table 1](https://nchfp.uga.edu/how/can_03/tomato_sauce.html#tble1), [Table 2](https://nchfp.uga.edu/how/can_03/tomato_sauce.html#tble2), and [Table 3.](https://nchfp.uga.edu/how/can_03/tomato_sauce.html#tble3) (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)” This was taken from the National Center for Home Food Preservation website. Hope this helps. [https://nchfp.uga.edu/how/can_03/tomato_sauce.html](https://nchfp.uga.edu/how/can_03/tomato_sauce.html)