Pressure canning from cold?

Hello,
Yesterday I made the big tomato harvest from the garden and created
two types of spagetti sauce for canning (meat and plain). Problem is I
ran out of time... I was able to get all the sauce into the jars, but
only got the first batch through the pressure canner (20 pints). So I
put the balance (11 pints) into the fridge.

Question is: Is it still OK (safe) to put the rest of the pints
through the canner today? All the instructions give information for
"hot pack", which says to bring the sauce to 10 PSI for 1 hour. Can I
follow the same time guidlines for the stuff that is totally cold?
Thanks for your help!
Mark

In article <[Only registered users can see links. ] >,
[Only registered users can see links. ] (Mark) wrote:


No. Those times are based on a hot product. Don't guess. Open the
jars, reheat, repack, reseal with fresh lids (why take that chance after
all you're going to do?) and process at the time given in the
instructions. Sorry for not giving you what you want to hear.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.