I recently bought a pressure caner, hoping to can my famous spaghetti sauce. I used wide mouth jars with your standard lids. I cook my sauce in a steel pot and have never experienced the metallic taste. I opened a jar of the sauce this evening only to find out that it has a real metallic taste that absolutely ruined the sauce. Is there anyone who knows why I would get the metallic taste? I am very new to canning, but i don't remember any of my Grampa's canned stuff having that metallic flavor. Even bettter yet how do i fix it for next time? I want to make pickled asparagus and pickled beets, but am afraid to try it now.