Applesauce day #2! 24 apples made 6 pint jars, with a little dish set aside for supper later 
I’ll need to buy more apples and make more, but this is a start.
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Which varieties?
Everything I picked - evercrisp, pink lady, cameo, golden delicious.
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Ta-da! I wasn’t sure about making a whole recipe, but I did. Tasty! Of course, there were some subs, including frozen garlic scapes for some of the garlic, and Turkish red pepper for Korean.
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Candied kumquats with a vanilla bean and a wee bit of Clément rum. This is the result of 4 cups sliced kumquats, two pkgs.
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Latest pepper jelly trial.
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Aji Amarillo and Escamillo pepper jelly.
In spite of reducing the sugar by almost half (and using a low-no sugar pectin recipe), this batch came out better, at least with regard to texture. Husband prefers the sweeter batch.
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I was “window shopping” for new jars and saw this.
It begins by saying “The Penley jars discussed in the post below are no longer in production. This post is originally from 2011. If you are looking to purchase canning jars that aren’t made by Ball Canning, I recommend you look to a jar distributor like Fillmore Container. They sell a wide variety of mason jars.”
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These are my hands-down favorites, but they are eye-wateringly pricey here, and it’s hard to find seals
I love something like those for storage! Does anyone use something like that for hot water bath canning?
I have used Weck jars for water bath canning. But when I am teaching, I only teach using the two piece lids, because they are the only ones that have test data.
Looking at recipes on the Le Parfait website, there are some instructions which differ from the USDA and National Center for Home Food Preservation recommendations. Proceed with caution!
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I have used Weck jars
@KarenDW I’m going to try that. The tulip jars are so attractive. I always put what doesn’t fit in the canner in those
I see now that on the other pages they have things like more traditional canning jars with two piece lids.
I see they also have jam jars with what looks like one piece “twist”lids. I’m not sure they are for hot water bath canning. One of these days…
I water bath processed these when I lived in France and had super tight seals.
The only time I ever had seal failure was when I took my elderly neighbor’s advice to just turn the jars upside down ubtil they cooled.
A few weeks later all four jars of jam had molded…so never did that again!
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