The air vent lock was leaking so I’m not sure I ever got a consistent temp/pressure. A few times it started whistling, but the regulator was never “rocking” . It was in the canner an hour or so. It’s been 5-6 hours since I did it earlier today. The cans are sealed on my counter top.
I’m...
New to canning. Pressure canned some venison earlier today. Canner wasn’t functioning properly. Cans sealed but I don’t feel it was at the right pressure or long enough. Can I redo it now that my pressure canner is working properly, or do I have to throw out the meat?