instruction:
Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.
question:
CONTEXT: I would not keep it or eat it and just consider it a loss. That is a long time for the food to cool down/seal, etc. The processing time is usually carefully calculated so that the core of the product in the jar gets to the proper temp. With the processing time only being 10 mins it would mean only the jar and maybe a small amount on the edges would have gotten to 240 deg F. I suppose it could make a difference if it was a hot pack vs. cold pack, but I would still not risk it.Since you're an experienced canner, I assume you already know that it's possible to lose pressure during the process and then restart the time when the canner gets back up to pressure, but that is usually a few minutes at most, not hours.  <sep>  Q: If there was an interruption in canning process, would the meat still be safe? A: I would not keep it or eat it and just consider it a loss  Q: So I should start all over again? A: Since you're an experienced canner 
answer:
Will the pressure from the cooker not kill the bacteria?


question:
CONTEXT: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water.In fact it's not a bad idea to start with a little more cooking liquid than necessary. Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture. That gives you a margin of error.Adding milk, cream or sour cream are also possibilities, again, depending on the soup.  <sep>  Q: Can I adjust soup texture right before serving? A: Adding milk, cream or sour cream are also possibilities, again, depending on the soup  Q: What is the best additive to improve with out taking away?###Is there anything I can do to help before the texture is off? A: Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture 
answer:
Should I add more flavor after adding the additive?###Will this always work? ###What aspects change after adding the additive?


question:
CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: How do I stop sushi rolls from opening up? A: leaving a 1/2 inch or so of blank nori (no rice) on the outside edge  Q: What is causing that to happen? A: I assume you're making normal maki (nori side out) and not California rolls 
answer:

Do the ingredients make a difference?