Pressure canning lemon curd?
Last night I made and pressure canned lemon curd using a recipe from Linda J. Amendt's _Blue Ribbon Preserves_. I left the recommended amount of headspace (1/4") but the curd expanded (?) during the canning process and filled the jars. One jar leaked about half its contents into the water but then sealed when cooling.
I've canned using the BWB for several years but this was my first attempt with a pressure canner. Now I'm paraoid that I've done it wrong, or that the recipe wasn't safe (I found a couple threads on this forum that say you can't can fruit curds and/or you can't can with butter). I also saw a thread that said that this author may be advising her readers to use unsafe methods. Can anyone offer any advice?