In these crazy times I thought it would be a good idea to start canning meals. I have the time, why not. I have followed all the protocols. I have boiled the jars and rings. I got 75% pops. I think I wasn't boiling those as long as I should have. I have canned tomato sauce for 20 years without a problem.
The new foods are lower acid than I am used to.
I read you can use your dishwasher without soap to sterilize, so I tried it, for my second round. I am starting to hear those dreaded TINKs again. I boiled the beef stew, chicken soup and chicken for well over an hour each.
I am leaving basically the treads of the jar as air room. I am cleaning the top completely. I am only tightening them to hand tight to let out the air. I am letting them cool over night and than straight into a dark cupboard. Each one TINKed as they cool. None have needed to even be pushed in to test.
I am so frustrated. I'm trying to make what little money I have go further. At this rate I should
have been ordering in. PS I have even bought new jars..
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