[Marcella]

“...the most important lesson to learn beside the pH business is to wipe your jar tops dry before you put the domes on to seal and leave enough headroom so your product doesn’t boil up and get moisture at the seal juncture.”

I read about all that on the Ball website. Included in the canning tools I got is a plastic stick of a thing that one puts down into all sides of the product and that gets rid of bubbles. There is also ruler markings on it to measure the amount of headroom so you don't overfill.

[Silentgypsy]

You are all set! You are going to love your products! The flavors are astonishingly good. Most commercially canned stuff seems tasteless in comparison.