What do you mean a approved recipe. I read the recipe in a book and I added the sausage beause they had to be pressured cooked the same amount of time....
Oh dear. You should probably stick with the Ball Blue Book, extension agency recommendations, Kerr Canning Guide, other books written especially for pressure canners, the canner's manual. Probably not a good idea to wing it.
I agree with Sparrowgrass.
She who dies with the most toys, wins.
Ok ! I bought a American Canner and I canned beans with a little meat in it . When done I noticed the liguid in one jar was darker than all the others . When I picked it up I noticed that the lead was loose . So I am sure I did not tighten it well . But my question is Should I throw it away or is it good if I put it in the fridge and eat it later? Thanks for the response ahead of time....
Or you tightened the lid too much. Spring lids are only supposed to be 'finger tight' so that air can escape during processing. The rim could have been contaminated with food or liquid which would also prevent the lid from sealing properly.
The food is probably safe to put in the refrigerator, assuming you were following a tested canning recipe that included adding meat.
__________________ Support bacteria. It's the only culture some people have.
Ok Can dried peas that did not seal be reprocessed? I guess I am doing something wrong ... I canned four quart size jars of Blackeyed Peas ( dried) and two did not seal ! I thought I read somewhere they can be reprossed ! is this true ? Thanks