Darkening of foods at the tops of jars may be caused by oxidation due to air in the jars or by too little heating or processing to destroy enzymes. Take polenta: “Polenta has been called many things, each more insulting than the last: cornmeal mush, grits, porridge. Pile this gingery, sweet-tart relish on brats or hamburgers, or serve it over grilled fish. Keeping the Lid on the canner - Regarding canning in hot water bath- I noticed on your photos that you do not cover the pot while processing.

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