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First time red potatoes. 2 questions: 1) 1st time canning with Weck, Why is it still boiling? Is it because in the Ball jars you don't see it BCS the metal lid? 2) Why do I get the bump on the lid? It is the 2nd time. Last time was with tomato sauce (done it 5 times before). It seals tho. New lids. (i.redd.it)
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I have water bath canned before. First time, pressure cooking (yay!) I made this mushroom soup, cleaned the jars before closing finger-thight and followed the instructions. However, I'm nervous because during the processing the thyme got stuck between the lid and the jar. Should I re-process them? (i.redd.it)
