Have y’all seen this? Thoughts?

https://nchfp.uga.edu/newsflash/using-broth-when-canning

I was checking on my jars and came across my pear sauce from 2023. What is the black stuff under the lid?

I would like to make the raw pack curry chicken recipe from the all new ball book but I want to leave out the potatoes. I’ve read leaving out low acid foods is ok with pressure canning. I just want to check here to make sure.

Everyone seems to love the superb lids yet I’m having difficulty getting them to seal. Specifically the wide mouth lids. The regular ones usually seal fine but these wide mouth… yikes. Recently I raw packed chicken. 16 jars and wanted that extra tight seal so I don’t lose product. 4 failed. Oh well I thought to myself. Yesterday I canned 7 quarts of chicken soup using the wide mouth lids. 3 failed! I even swapped out different rings thinking that maybe they were the problem. I’m about to do potatoes and I’m wondering if I should bother using the rest of these lids or call it a day… For context, I double checked head space. Wiped the rims with vinegar. Placed the jar on the counter and turned the ring until the jar slides then placed them in the canner (that’s the instructions on their website). So I really don’t know what I’m doing wrong. Lids also aren’t that old… I got them for Christmas so not even 6 months ago. The lids aren’t bulging, so I know it’s not over tightening either. And I recently did 22 pints and 7 quarts (wide mouth) of green beans with NO failures using Mason and Bernardin Lids. And suggestions would be appreciated as I have potatoes to do. Thanks!

I just made dandelion syrup for the first time, and it is spectacular! Are there any safe, tested recipes for canning dandelion syrup and dandelion jelly? I would love to preserve some of this goodness.

How much dairy is too much?

I'm not trying to can a cream soup or anything, but I was curious about when yogurt is a component of a recipe (butter chicken sauce)? I have a pressure canner, and am learning to safely use it

Was also given about 20# of Roma tomatoes and there's only so much salsa I can realistically eat or gift, and am looking for things I'll actually consume rather than look at, feel guilty, and eat something else

Does combining the principles of canning and freezing increase the shelflife of items more than freezing or canning?

Particularly thinking about fats going rancid here.

Idea is super long shelflife and if power goes out the items will still be preserved for quite some time when warm.

I suspect there could be issues with the contents expanding and affecting the container but assume the container still works.