I learned canning when I was a little girl with my Grandmother, & Mother and have taught my own girls how to can. We have been very successful with not havind unsealed jars. We have canned close to 100 25# boxes of tomatoes this year. Salsa, Stewed, Chili Sauce & Spag Sauce to name a few. We have followed the new rules to a T and still have several in a batch that do not seal with these new lids. We did 34 jars on Monday, waited the 24 hours before moving or washing them. Checked several times and found 5 that did not seal so I put new lids on and reprocessed them and they seemed to have sealed. When I went to wash the jars to store them, removing the rings found 2 more that had not sealed but I had previously checked the lids by touching and they were all sealed and indented. We want to make vegetable based soup to store for the winter but am afraid now to do it and put them on the shelf for fear the lids will pop and they will spoil. TRASH THESE NEW INVENTIONS AND GET BACK TO THE BASICS.

No cookie jars in my house ! I would have to refill it every day if I had one around, too much temptation. I will occasionally buy ONE really good big cookie at a great bakery or store in my area with the intention of eating it later. I did that yesterday a big, warm delicious chocolate chip cookie , they bagged it up, I had it eaten before I even got to my car!!! No will power :(

cI hate this laptop It just lost my post again I have low vision. Well anyway I want to seal jars of freeze dried veggies Im doing. Saw a YOUTUBE video with a lady sealing her jars with a handheld unit. I got the old Foodsaver and cant fig out how to use it esp with my bad bvision and the mason jar attacment or Ebay dangerpus looking jar vaccum chamber bouht 2 yrs ago. LOL Frustrated any one got one and how it going.the handheld I assume rechargeable unit. Local small town here only has the foodsaver new units no Mason jar sealers Thanks all and Blessings?

I buy Six-in-1 tomatoes and use that for my sauce. I add California Ranch olive oil to the sauce after I have added it to the pasta, so that the oil does not get cooked or heat. I like my sauce plain, but I sometimes add garlic, butter, and oregano to it, and I cook it for no more than 15 minutes, although I do sauté the garlic in the butter for a couple of minutes. Fresh basil and olive oil get added at the last minute. If the tomatoes are not sweet enough (they usually are), I will add a teaspoon of sugar. I cannot bring myself to use a jarred tomato sauce as it is, but if I did, it would have just tomato and basil. If you buy the best canned tomatoes, you do not have to do much to them. I made pizzas for dinner yesterday and used tomato sauce that was just tomatoes with olive oil. I did sprinkle oregano and chili flakes on the pizza, however, and I added basil after the pizza was cooked.