u/DecisionClassic6252

Would you guys be so kind as to tell me what I did wrong and why it’s bad to do that, if anything? I hope I haven’t committed any serious canning crimes but I am a beginner and would like to can safely.

I have a blue ball recipe book and a nesco digital canner. I followed the recipe as precisely as I could-I had slightly too little rhubarb. I might have needed like 5 more little hunks of rhubarb to make the second cup of cut rhubarb I needed.

I tried to get very close to 1/4 inch head space on all my quarter pint cans ( I like small jars and I know you can downsize jars but not upsize from recipes) but I worry my measurements were slightly off either way.

I think I might have forgot to use the spatula around the bottom for air bubbles on a couple jars.

I ladled and measured and spatulaled and cleaned rims as fast as I could but the last couple were definitely a little cooler in temp.

My jars were room temperature. (It was my understanding the temperature of the jar is more of a safety from shattering than food safety.

I put the cans in my canner and put cold to mid temp water in. A little more than an inch over the top of the lid inside the canner.

I followed the instructions for adjusted time for elevation (20 mins total-10 for the original recipe plus 10 for elevation).

I waited until my nesco canner was hissing through the exhaust consistently and hit start for the 20 mins.

When it’s done I will wait for the steam to stop and remove the jars with the jar clamp thing and let them sit on a towel in my kitchen overnight (making sure 12 hr min before touching them). If any of them don’t seal they go in the fridge.