For that matter, you can even put some creativity into how you display them on your shelves. One lady told me she always arranged her tomatoes and peaches and pickles so that the pattern of the colors pleased her. You also have the option of freezing or drying produce. But definitely forego the temptation of re-creating the recipes themselves. Replace them if they read high by more than one pound.
Tomatoes vary in acidity due new tomato varieties and changing soil conditions.
Using paraffin and wax seals are no longer recommended for safe processing of jams and jellies. Jams and jellies should be processed in a water-boiler canner to prevent growth of molds and loss of flavor. Store your properly sealed home canned foods in a clean, cool, dark and dry place where the temperature does not drop below 32 degrees Fahrenheit or rise above 90 degrees Fahrenheit. Home canned goods should be used within one year. Paul is a registered dietitian with a doctorate in Adult Learning and Education.