Pressure canning buttery caramelized onions. Safe?
I found a recipe for caramelized onions (6lbs of onions. 2 sticks butter. Crock pot cooking for 10 hrs. then preserve in pressure canner at 10psi for 70 minutes.) It sounded perfect for our onion-loving family, but now I am worried.
It made only 3 pints. One of which did not seal. And all three of which lost about an inch of head space. I now have second thoughts about storing these other two. I don't like the looks of the layer of solidified butter at the top. This was my first time using a pressure canner so am doubly nervous, though I am confident that I followed the processing directions. My questions are as follows: 1. Is it safe to store the ones that sealed properly for future consumption. 2. Is it safe to eat the unprocessed one this week 2. Is it safe to reprocess the unsealed one after it sitting out for 24 hrs. 3. Is it advisable to process only one pint jar in the pressure canner?