Hey everyone,
This is only my second time canning, and I did zuppa tuscana pressure canned for 75 minutes in my t-cal canner. The seal isn’t popping back up and sounds okay when tapping it with a metal spoon but just not sure. I have a couple that look like this.
According the the USDA canning book (and i may have misread this) but it said to put 1/4 tsp of salt in with the water inside the canner with things containing meat – i also put the leftover vinegar inside the canner from my lids. Not sure if that’s standard practice but i saw a few people on YouTube do it, lol.
Any advice would be greatly appreciated!
by habano1