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Another question from the tomato sauce guy. I was hesitant to talk about this, because this whole thing made me feel embarrassed as fuck. Safety is more important though.
Please give me some more instructions on how to deal with this so I don't kill myself by eating something toxic. Then I will bow my head in shame and never return to this place. This shit is clearly not my cup of tea.
I did try a small canning experiment already, because I had a bunch of tomatoes that I didn't know what to do with. To make matters worse, they were already overly ripe and needed to be used ASAP. It's just that there was too many of them to eat right away.
In a panic move I made some (guess what) sauce with them put it into clean jars and put the jars into my pressure cooker. I put the lids loosely on during pressure cooking to prevent the jars from bursting. After the pot cooled down and released the safety of the lid (pressure gone), I opened it and screwed the lids of the jars tight inside the steaming pot. To top it all off, there even was a little spillage, which I cleaned off afterwards, thinking to myself that the jars are sealed anyway and the insides should be fine.
The jars were in there at a supposed 121 °C for 30 minutes. The pot doesn't have a pressure gauge, but the manual states that the release valve works at this pressure/temp.
The contents are: Oil, onions, tomatoes, salt, pepper, some herbs, and a tiny bit of chili powder. Cooked into a sauce that simmered on the stove for a little more than an hour.
I didn't follow instructions on the canning, I couldn't find much information on short notice.
This was done about 24 hours ago.
Do I throw them out? Do I freeze the contents? Do I use them to commit sudoku by blunt object?
Now if you'll excuse me. I'll disconnect from the Internet, cancel my subscription and wipe my hard drive to remove all evidence linking me to these posts. Then I'll lurk from some free mall wifi for replies on how to stay alive for dummies.
