Canning question

I just canned a batch of Lemon Curd - good stuff though this batch might be a bit too tart.

I figured, like many high-acid foods, that I didn’t have to post-process it in a water bath. However, I just found an online recipe for it that did have instructions to run it 20 minutes in a water bath.

I suspect it’s too late for this batch but I do wonder - could I run it through a boil-cycle now and get the benefit?

I suspect it’s too cold and I’d never get it hot enough to kill the buggies without ruining it.

In retrospect, I guess this is cooking. Maybe it should be in Cafe…

And now, by the magic of responsive moderation, it is!

(moved from GQ to CS)