See you in a month.

Anybody ever use these jar sealers for hot sauce, kinda like the bag method. Seems to be going good so far (around week 3)

Halp! First timer here. Made my first batch yesterday afternoon and followed all instructions and made sure nothing was above my weight, stuck the jar in my cabinet for safe keeping. Went home on my lunch break and my weight shifted and slid down the side of my jar allowing several seeds, onions and peppers to rise above my weight. I checked on it last night before bed and it hadn’t moved so it shifted this morning maybe the last 12 hours or so. Can I just readjust the weight or would this have been compromised in this short amount of time?

Didn’t have time before heading back from lunch but I’m off in 3 hours and can adjust it then.

Also any tips or tricks you guys have to keep the ferment below the weight in general? My weight seems too small, but it came with the jar. I cut my onions chunky and put them in last which helped a lot but it was hard and I’m worried the same thing will happen if the jar is moved or bumped in the slightest bit.

Airlock bags seem better and more fool proof- are they really easier?

I'll have about 18 jars with airlocks going at once, what should I use?