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FYI - I opened my first jar today, I threw out the few pickles on top that weren't covered in the liquid, and ate the ones that were covered. They were just fine - I ate them last night, and I'm not dead yet - so I think I'm good to go :)

I canned sweet pickles about 3 weeks ago, using a recipe directly from the Ball book. I followed it to a tee, and yet when I went to fill my final 2 jars, there wasn't enough liquid left over to completely cover the contents. I went ahead and processed them anyway, then I was just glancing...

I was definitely thinking along the oregano, pepper, rosemary, thyme type lines. I do like a large pinch of sugar added to the pot, and I like it thick (tomato paste) but I guess I could sacrifice those for at least having good flavor. It's not fair - wish I could make it the way I want!!!!

Hi - as we all know, you can't vary the portions used in canning of the main ingredients (tomatoes, peppers, etc.) What about spices though? I would love to make spaghetti sauce, but the Ball recipes don't have NEARLY enough spice for me. Does anyone know if it's safe to increase the spices??

Hi Everyone, For a Christmas party, I will be making multiple dishes in the oven at the same time, but they call for different temperatures. I am making: Beef Braciole - 1.5 hours at 350 degress Carmelized Chicken - 1 hour at 375 degrees Roasted Vegetables - 1 hour at 375 degrees The beef...