Hello!
I am new to canning. I canned for the first time last week. I made a peach chili sauce using peaches from my daughter's tree. Everything went well. I used the water bath method and all jars pinged and sealed well. I opened the first jar last night and, while it was delicious, found that it had not thickened as much as I would have liked and I wish I had put more jalapenos in the batch.
My question is this...once something has been canned, can I break the seals, make changes to the sauce (thicken and spice it up), re-sterilize the jars and re-can the same sauce using new lids? In other words, do I get a do-over on this batch? Or do I just have to make a new batch? I would prefer to fix this batch because I have so much.
I appreciate your input!
Kathy
I am new to canning. I canned for the first time last week. I made a peach chili sauce using peaches from my daughter's tree. Everything went well. I used the water bath method and all jars pinged and sealed well. I opened the first jar last night and, while it was delicious, found that it had not thickened as much as I would have liked and I wish I had put more jalapenos in the batch.
My question is this...once something has been canned, can I break the seals, make changes to the sauce (thicken and spice it up), re-sterilize the jars and re-can the same sauce using new lids? In other words, do I get a do-over on this batch? Or do I just have to make a new batch? I would prefer to fix this batch because I have so much.
I appreciate your input!
Kathy