Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:', and the follow-up question has a prefix 'FOLLOWUP_Q:'.

[EX Q]: 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 Q: Any other suggestions you might have for me? A: I assume you already know that it's possible to lose pressure during the process <sep> FOLLOWUP_Q: What causes the loss in pressure?
[EX A]: No

[EX Q]: CONTEXT: Water absorption by flour varies by variety, brand, and even batch within brand. For example, I have an American bread book where I quite often have to use far more water than the recipe suggests to achieve the consistency stated. This is down to my British flour apparently absorbing more water.Therefore, it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise. Having said that, when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably. <sep> Q: do you know anything about Salt stick dough and shaping?
[EX A]: Yes

[EX Q]: CONTEXT: The reason it tastes sweet is the presence of sugar, ie because it is sweet. Cinnamon is thin tree bark, and it is not uncommon for tree bark, or the layer near the bark to be sweet because of sap. Birch is another example of a tree that is sweet, you can suck on a peeled birch branch for the same reasons as stated in your question. <sep> Q: Why do cinnamon sticks taste sweet? A: The reason it tastes sweet is the presence of sugar, ie because it is sweet <sep> FOLLOWUP_Q: What do you mean tree bark?
[EX A]:
Yes