Congrads keep up the good work.

I agree I would use vinegar to wipe off the top rim of my jars white vinegar

A lot of pasta sauces from the store come in suitable canning jars.

Alot of people do reuse the jars from the grocery store.

No, you can only can fruit, tomatoes, and a pickles using water bath canning. The fruit has enough acid, and adding lemon to the tomatoes gives it enough acid to be safe. In the pickles, the vinegar adds the acid. All other foods have to be canned in a pressure canner. Why don't you watch some pressure canner videos. It is not as scary as it sounds... we have very nice canners to use nowadays, with pressure relief valves to prevent any possible explosion.

I do. I took a photo of my stove, and took another one with the water bather on it it. preppertodd.com/stove.jpg

I always simmer my tomatoes I bring them almost up to a boil then turn the heat now stirring also I always add at least to a great good size pot at least a quart of water because if you don't you're going to scorch your tomatoes and then your whole batch is no good and then when I put them the tomatoes into the hot jars then I add the salt so the salt filters from the top down and I debubble then put the lids and rings on and put them in the hot water bath with one to two inches above the lids. Oh and by the way I use citric acid, she said one or two tablespoons that you won't notice the lemon juice but I sure did. To kill botulism so it won't grow when your water bath get your temperature up to minimum of 185 so I like to go higher than that I like to go somewhere around 200 at least and not over 225 this is Fahrenheit so now you have the minimum which is 185 you have the maximum that is 225 so now you know why I usually do mine around 200 and any meat thermometer or thermometer that you have will help you to see if you're keeping it at your study temp 10 minutes at 185 will kill botulism do my tomatoes in quart jars

Four 20 minutes. Pint jars 15 minutes. I start a Canning when I was 6 years old, I am 67 now and I learned from my mother and my grandmother in fact until last year I used to count out side in an open fire pit because it was too hot to canned inside. But that's how I do it I'm sure it's not USDA approved but amazing that my mother had 11 siblings and this is the way they did it and my mother had nine children none of us ever died and pretty much all my mother's siblings my aunts and uncles they all had at least from 7 to 10 kids and they all canned, we didn't buy a produce from a store though we grew our own food or traded with each other or we went to farmers markets so it's not like we brought our produce out of Walmart or Kroger or any other stores like that maybe that's why. Anyways good luck in Canning, I did buy a steam canner but the most you can use it is for 45 minutes and that's stretching I use that mainly for jams and jellies just because I am getting older and sometimes lifting all that heavyweight gets to you. And if you ask do I hot water bath my meat I would probably tell you yes even though I know it's not approved

+kinn grimm She said no, only use bottled.

No because the juice needs to be pasteurized. Only bottled lemon juice.

Tina Snyder Just till they are hot and soft. The rest is done in the jar in the water bath.

For meats and non acidic foods use the pressurized canner not the water bath system demonstrated here.

No

Christine Vee Thanks a lot. I was just about to exit now I have to listen for the cheesy porn music. :)

Chester Reichmann she's had a Venema

Charles Anthony Yes!!! Just put water in there before you put in the microwave. Never put a glass product in the microwave with out water.

+MrLiteheart Thanks for taking the time to respond, my friend.

bowler8 Some mason jars I own are about 100 years old, so it does apply.

Bet they're nice

That's for a tiny can lol

Not near as good flavor either, you must have never had anything garden fresh!!

+J.R. Carpenter oh wait now i see the bowl. disregard lol

looooool

Go check out tim farmers canning 101... this was painful to watch