This link should be your bible!
https://foodsafety.w...osing a Hot.pdf
Scientifically backed time/temps at 2 different ranges of pH
Jams and jellies are VERY different than sauces, the Brix matters a great deal when it comes to spoilage, almost as much as processing time
It also depends on how much headspace you are leaving, too big and you risk not getting it pasteurized, to small, and you risk not forming a good seal, which will invariably lead to spoilage
Nebraska state university has a lot of super info as does North Carolina University
Lack of complaints is not a valid addition to your scheduled process---and your shelf life info will only prove you had a good seal, which can be achieved easily while still under processing product
Case in point, I canned salsa last week at home, i wanted to put some into the fridge, so I reused last years seal and did NOT water bath, hot fill and hold, yep the jar sealed-----------would i put it in my basement till January with all the rest? Nope, not in a million years
Edited by Scampi, 10 September 2021 - 07:32 PM.