Pressure Canning Spicy Asparagus

I am in the middle of pressure canning Spicy Asparagus, and notice that my pressure gauge has steam in it and will not register a pressure level.   I have removed the pressure canner from the heat, and will be checking to make sure the pressure gauge hasn't loosened once it cools down.   Can I try to pressure can my wide mouth vegetables again, or is it a wasted effort at this point?

Thank you for your input,

Deb

You really have little to lose by doing them again.
I'd do them again.
Your other choice is to eat all of them now. which might be fun for the first few jars... :D

I have had to stop batches, and it makes the food a bit softer, but that's it.

Spicy asparagus sounds great, got a recipe you can share?
Welcome to permies! :D

My partially semi-educated guess is that the asparagus can be salvaged if you pressurize it again soon. Hopefully someone who knows for sure will answer soon.

Are these special asparagus that contain their own spiciness? Or are they regular asparagus with additional spices added? I totally want to grow some already spiced asparagus if it exists.

Thank you for your response.  There isn't a natural spicy asparagus that I am familiar with, I am using spices.   To answer Pearls question, this is the recipe I am working with, trying to pressure can at 14 pounds for 40 minutes.  https://fortheloveofcooking.net/2014/08/canned-pickled-spicy-asparagus.html

I am at 8000 ft, thus the higher pressure.

I am letting it cool, checking the pressure gauge, and will try again in the morning (assuming it's just tightening the gauge) - getting late here     My thought is to refrigerate the jars (they were hot packed).    Other options could be just to leave in the fridge and give some of this batch away or have a bloody Mary party this upcoming weekend (laughing).

Thanks again for any input,

Deb