First year ever canning before. We still have some more tomatoes to do and I just processed some blackberry pie filling. Pressure canning has been a learning curve for me. Anyone have any advice how to maintain pressure on a glass top stove? Mine jumps all over the place with minor heat adjustments.
I got a deal on a box of peaches that were about to be too ripe and the farm shockingly still had strawberries so we had to grab it too! 4 pints plus 11 half pints of peach jam, 5 pints of peach slices in syrup (perfect size for peach cobbler!!), and 3 pints of strawberry jam! Long day but yum yum!!
