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You can also put some cream of tartar in the water to eliminate part of the mineral scum. -------------------------------------------------------------------------------- That's a cool tip I've never heard...but will try!! Thanks!

Quote: EXACTLY!!! Totally agree..the tomatoes/salsa are the easiest and the jar lid MUST pop or it isn't sealed and it MUST hiss/pop (quieter though) when opened. Walmart has pressure canners, I looked at them the other day, Presto brand I think, for 60 bucks...can't beat that, a good starter...

I was afraid of those same concerns at first too and I was going to suggest the same book you have..and a PRESSURE canner..more safe. I only can veggies, I am terrified still to can meats. The temperature on your pressure gauge and thr proper seal (when they pop) on your jars (course making...