Well done @mig !
Fig jam.
The one with the Ball lid didn’t seal correctly ( the button was up until I pressed it), but it’s stuck on tightly. Makes me wonder about the sanctity of the Tattler lids.
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Ooo! You like?
I do, but honestly, I don’t know how much is due to sweetness vs fig flavor and texture.
Husband is really enjoying the blackberry jam, so much so that harsh words were spoken 
.
I think there, the preference is texture, or the lack thereof.
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You told him to slow his roll?
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I would love to try it in some jammy bars I could stash in the freezer, but each batch (I’ve made two now) made only one jar, plus a little bit more to drive us wild!
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Do tell! DH is going to try growing “thornless” blackberries in pots next year. In part, I think it is to keep me from toiling off to the blackberry patches every year while he stays home and feels guilty for not helping me pick. Two quarts of picked berries (after cooking and straining) equals two half-pints of blackberry jam.
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Gorgeous!
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Fruit salsa yesterday: it has peaches, pears and tomatoes… much chopping but it’s worth it!!
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Best of luck!
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note: this isn’t sweet enough. start at 50% next time.
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Ugh. I actually had twice that many and it took me way longer to get them ready and into the canner than I anticipated. Some of the peaches are much bigger than softballs - they are enormous! After I got my 12 jars that I had room to process all filled, I still had some raw peach left over, so I added to the MONSTROUS mess I had already made in the kitchen by throwing together a batch of the HO-famous peach frozen yogurt. Once I blitzed them, I had just over the 2 cups of puree the recipe calls for - so at least my “eyeballing” quantities of things still works occasionally.
Now it’s 1 AM and my dogs are barkin’, but all the jars are out and popping, and I will be able to churn the ice cream tomorrow 
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Peach envy! Those are gorgeous. We had too much going on this year to justify the trip east to buy stone fruit, so no peaches for us this year. 
Yours look terrific - enjoy!
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I bought three boxes of new lids, and they all look like this.
I might return them - what do y’all think?
Some canning friends say this is sealant, not rust.
I think I’d be more concerned with how the seals and the undersides of the lids look. If the adhesive looks off or the coating on the underside is flaking or stained, take 'em back. Otherwise, see if the discoloration rubs off easily. If it does, I’d use them. If not, return them. What seems odd to me is that the box looks to be in pretty good shape, no signs of water damage or improper storage.
What brand are they?
Ball.
My other canning friends said it was prob the sealant compound that had leaked over the edges. I scraped it with my nail and it came off way more easily than, say, rust (which is what I thought it was. ) The undersides look fine. Thanks !
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Use 'em. Don’t give it a second thought. (Unless the seals all fail!)
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