|
Great post!
regarding re-tightening the lids: I generally do not re-tighten untill AFTER the jars have fully cooled, then retighten after testing (the snap lid) prior to storage.
I only mention this as someone new to canning may inadvertently overtighten between cooking and cooling and do more damage than good.
I also agree with the liquid content preventing darkening.
A few other tips (from experience) use distilled water and kosher salt for brines or filling regular packs to prevent darkening over time.
I have opened cans that were 6 years old (some garage escapees) that looked and tasted like the day I put them up.
My family will not eat anything but home canned raw pack tuna.
Carl
|