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Canning tomato sauce, what am I doing wrong?


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Canning tomato sauce, what am I doing wrong?

bogie | Sep 7, 2010 08:13 PM


I am in the middle of canning fresh San Marzano tomato sauce for the first time. The instructions from the Bernardin website say to leave 1/2" of headspace, simmer 1 Litre jars for 40 minutes covered with 1" of water. I have done this and the lids are buckling. Has anybody else experienced this? What, if anything, have I done wrong? The only thing I can think of is that maybe I have tightened the jars too tight...

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