looking for clarification on pressure canning
Hello All, I just discovered pressure canning and have read all the USDA guidelines and those at uga.edu and other extension sites. Also did all of the commercial sites that had canning info or recipes. I have some questions.
Who comes up with these recipes and why those quantities? It seems most recipes are all odd amounts - 7 qts, 9qts, 15 pts, etc. Why aren't the recipes given for the common dimensions of the canners?
A few sites say, "Tap the lid with the end of a spoon. If you don't hear a clear ringing sound it's a bad seal." (Yes, I know something like this only has to be put up on one site and before long it'll be spread all over the net.) So far I have done a few dozen pts and half pts of chili, sausage, and potatoes and not one ringing sound can I produce. Yet the lids are concave and on tight. So what's up with that?
I want to make spaghetti sauce with meat. I can only find one recipe and it calls for 30 lbs of tomatoes. It's not tomato season. The tomatoes (which I believe must be up from Mexico or SA) available now are pretty much tasteless. So I can't make sauce? I can't use canned tomatoes and tomato paste? As popular as spaghetti sauce is there's only one recipe? (Actually some of the cooking sites have so-called pressure canning recipes but I think those must be made up by people who neither cook nor can.)
Thanks for reading.