Rant: The way I used to can tomatoes vs. how I do it now is two different worlds
Back when I started canning about 8 years ago in my little kitchen in Boise, I would boil jars for 20 minutes, dump in hot tomatoes, and hope for the best. I never checked the lids right, and I lost maybe 3 or 4 jars a season to seal failures. Then two summers ago, my neighbor Martha told me to invest in a real pressure canner and use a pH strip on every batch. I thought she was being over the top, but after one batch of watery salsa went bad in the pantry, I listened. Now I test acidity every time, run the pressure canner at exactly 11 pounds for 40 minutes, and I haven't lost a single jar in over a year. The flavor is brighter and I don't worry about botulism every time I open a jar. Has anyone else had a old method that just stopped working for them?