I think the canning gods are agsinst me today.
went out yesterday and bought 75lbs of peaches. I checked them at the stand and a few were bruised bu no big deal. After an hour drive home I went though the boxes. Layed peaches on towels and 50% were bruised from their own weight.
Started canning at 8pm. First batch had the bottom of one of the jars break when putting it in the water in the canner. Did realize it til 25 minutes were up and they were floating in the canner.
Made one batch of jam and it didn;t turn out like my 08's. Not sure I like the low sugar pectin recipie.
Today seams as though I either can't get the lids on right or there is not enough headspace because fluid keeps leaking out of a few of the jars in each batch.
First is the fluid leaking out gonna hurt anything?
Second what could I be doing wrong? How tight do I need to put the bands when using a hot water bath canner? Loose, snug, or real tight?
I think I would have betterluck today if i made peach compost.