Hello everyone, just joined the group, and I am re-introducing myself to canning. I remember watching my mom and aunts canning fresh fruit when I was growing up. Now that things are getting a little out of control at the grocery stores, I have begun the steps in canning things to save money. Recently, I made pasta sauce, which was the first thing I ever tried to can....it was a real eye opener! While I found a great recipe, I had too many people chirping in my ear on what to do, what to add and blah blah blah. I decided to stay true to the recipe and it's instructions.....the end results were not too bad. For each pint jar I added around 1/4tsp of citric acid (as the preservative) before adding the jars to the water-bath. Everything went great! Jars sealed perfectly! Although, I found out later on that because of that citric acid, I needed to add a small can of tomato sauce to cut out the lemony flavor....other than that, it tasted just like a store bought sauce....and I have plenty of it for the next several months!!! I'm getting my feet wet by trying to master water-bath canning....and I can use all the help you are all willing to give!!! I take lots of notes!!! ;) Looking forward to learning all I can from you all!!