2 Canning questions.
Ok, I pressure canned chicken/turkey broth (with nothing else) for 45 minutes at 15lbs pressure becuase at the time thats what I read. Now that Ive looked at a few more postings it says to pressure can for approx 60-75 minutes for quarts. My question is will my broth be safe? I only did it a few days ago so im guessing I can redo if 45 minutes wasnt good enough.
2nd question, I like to make a hot and sweet relish, in the past I would chop/dice my hot peppers and add to allready made (store bought if i cheat) cucumber relish and then refrigerate for a few days before using (doesnt last very long) My question is if I do it in larger batches this way can I reprocess the relish (canning) and if so how would I go about doing this?