This was helpful. Am just learning at the moment. Not actually canned anything yet. Will keep watching and learning from you. And hello from New Zealand :)
I’m still waiting for mine to come in! Luckily I had such a productive garden last year that I have a lot of overflow so plan to only can my San Marzano’s whole and the make salsa with the others. I also dehydrate the skins. Many don’t understand why I go that extra step but to each their own.
This was helpful. Am just learning at the moment. Not actually canned anything yet. Will keep watching and learning from you. And hello from New Zealand :)
I’m still waiting for mine to come in! Luckily I had such a productive garden last year that I have a lot of overflow so plan to only can my San Marzano’s whole and the make salsa with the others. I also dehydrate the skins. Many don’t understand why I go that extra step but to each their own.
We put our rims on finger tight, but just a little more cuz they sometimes spew out or loosen while water bathing..jus something to think about
2 tablespoons of lemon for Qts, 1 tablespoon for Pts, correct?
@@tamiefoster4072 Yes ma’am. Happy canning! 😁
@@simplyabetteryou thanks
I never use ice or ice packs. My cold tap water is sufficient.