[tunatme]

i grew up in michigan with canning the norm from the time tomatoes came in season till the last apple fell off the tree. we made everything so it was only natural when i first started fishing out here that i bought two mirro 22qt. canners and have done it for Yellow Fin Tuna, and albie. i just did 60 pints yesterday and here are some of what i put in, yellow peppers, cerrano chilis, japs and hot carrots, and i tried for the first time canned chipotle peppers. can't wait to try that one! i'm gonna try next time to leave a little less room at the top as i fill all the way. after they cool i take rings off and had 100% seal rate. you can reuse rings for next batch and it won't hurt them with no bands on the lid. i also made 6 plain and 2 with dried mango. not sure how that one wqill taste. oh yeah i also did sundried tomatoes for the first time. so as you can see experiment with this, it's labor intensive but my friends all say these jars are worth more than gold. this was cool to see that others out there are doing this also. i will definately try some of what i read here in my next batch! thanks guys and keep your rods in the water.