I agree with the comments on wide mouth jars, jar tongs are great too. I've canned on glass top electric and it took for ever to get to temo/pressure. Gas is much better imo. We follow instructions from the ball blue book. They do a nice job in the book of explaining the possible problems and explaining how it works, why it works etc. We use canning salt and not much more, sometimes a little diced oniin and green pepper. [/quote]
1tsp of canning salt. 1 tsp minced garlic per pint. 10/11 lbs for 100 minutes at sea level
