I am googling and haven't yet found the answer to a couple of canning questions.
I did some BBQ sauce over the weekend and it has tomatoes, cider vinegar and should be fairly acidic I have a sample in the lab now for testing and should know the pH shortly. I saw on one website that pH under 4.5 doesn't require a boiling water bath. At what pH does it require a pressure cooker? EDIT, FOUND that over 4.6 I already canned it so it will just be a question of where to store if my pH is off.
Also, regarding head space. I filled the jars to the line that said fill here for freezing, I see now that I could have filled more up to 1/4" of the top. I was closer to 1" from the top, I am now wondering if I left too much headspace?
Any comments appreciated.
river city rib company, Old Church, Va