Pressure canning buttery caramelized onions. Safe?

Assuming the recipe is from a reliable source, you followed it exactly, and the pressure gauge on your canner is accurate, the sealed jars should be safe for room-temperature storage. The extra inch of headspace isn't a big issue, as long as you have a good seal.

The rule of thumb is that reprocessing unsealed jars of canned food is safe if done within 24 hours. If it were me, I wouldn't bother for one jar--just store in the fridge and use within a week or so, or freeze it.

Here's a good home-canning FAQ: http://nchfp.uga.edu/questions...

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While I think the preceding was sound advice, I I want to add that I used to do some canning and a lot of jam and preserves-making. My motto has always been that when I have any doubt I throw it out. Or freeze, or refrigerate and eat within a brief period of time. When I was learning how to make jam, I was studying an older edition of The Joy of Cooking and came across this memorable line: "The home canner must operate at all times with a clear conscience." I loved this, and it has worked for me many times when I have been dubious about food safety.

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ukimmeru added about 1 year ago

Thanks to you both. I had read some where that one shouldn't can dairy products, after I used these two sticks of butter, of course :) I will definitely discard the unsealed one at this point. It has been sitting out at room temperature for over 24 hours now.

And thank you for the helpful FAQ link. :)

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