


First time canning and nervous about head space. What would you do?
I figured the 1/2 inch headspace was so none of the sauce spilled out during canning. I didn’t know there was danger if there’s less than that until I saw a recent post here.
After realizing I put the jar in the 3rd photo in the fridge and plan to eat it in the next two weeks, should this be safe? Also what is the margin of error on the tried and true 1/2 inch head space? Are any of the cans in the 2nd photo unsafe?
This is the nchfp.uga.edu spaghetti sauce recipe, used a pressurized canner for 30 minutes.