Oh that's all I use for water bath canning

Awe thank you so much 💓

😚🤗

And its delicious

Absolutely

So good

I am doing a video on bloody marys this afternoon

Threads and Jars, the website does not say to tighten as you would a metal lid. In fact it says you need to take note because your lid tightening is different from metal lids. Here is a quote from the official Tattler web site. This is the way they say to tighten lids. “To get the feel for the correct tightness prior to processing, place the jar on a counter top or other smooth surface, then place your index finger on the lid (do not apply too much pressure while tightening the metal band). Screw the metal band on until the jar begins to spin on the counter top (or other smooth surface). This is the perfect tightness for processing! THE FOLLOWING FINAL STEP IS CRUCIAL TO ENSURE A GOOD SEAL: Once the process is completed and the jars are removed from your canner, Let the bubbling die down (approximately 4-5 minutes), as this is pressure still releasing from the jars. Place a towel over the still hot jars (for safety) and finish tightening the metal band” For some reason many people have devised their own method and it seems to work for most of them. I have seen some very experienced canners, who are well respected in the canning world, tell you to crank down as hard as you can as long as you’re not a bodybuilder. Saying that is the definition of finger tip tight. Only to have all three jars fail on film. Many people say, “finger tip tight”, and drop their wrist and crank the can closed. I have never seen anyone wait the 5 min, before screwing the lids down tight, to be sure the air has been released after removing the jars from the canner. So there is a lot of misinformation out there. But if their cans are sealing I guess that’s all that matters.

I have touched on thT but I will do a video focusing on that

@@LindasPantry Thanks SO MUCH!! XOXO

You can search on youtube. I have seen a video specially on the speed of the jiggler. Check your manual also or call Presto - they are really helpful!

@@KatyInNH i have been water bath canning for almost 5 years but now im getting into pressure canning and pickling. Thank you for your reply!

lydia magellan I seem to remember that they recommend 4 x a minute. But don’t go by what I say because I have 2 different canners and could be mixing them up. The manual likely has it- I am away at the moment so can’t look it up. I usually run mine a little faster than that, though not much.

Melissa usda reccommends adding citric acid to tomatoes whether water bath or pressures canned. Decades ago tomatoes were more acidic than the newer hybrid tomatoes. That is the reason for their reccomended change.

She said 40 mins. for quarts.

Yes of coarse

To make sure the acid level is high enough for water bath canning because there's no way to check the acidity of the tomato

I have but I don't eat it so it really doesn't make sense

There's a few celebrity tomatoes but the rest are Oregon Spring

@@LindasPantry Nice, love Oregon Spring. Developed by Dr. Baggett at Oregon State University. Go Beavers!