Take that Pressure Canner!

Hahahaha! I just took off the rings because I finally trusted that the sauce was well and truly cool. I had six out of seven seal - my personal best! I now only wish that I knew what I did differently from last year. I was very careful to leave the full 1" head, I kept the pressure at just over 14 (directions say 11 1/2 but my canner tested at extension a little low), and I followed the instructions to the letter - but I thought I did that last year too. I'll be curious to see how my next batch goes. Only one in the freezer and one for our tummies so far and I'm sure I'll appreciate saving all the freezer space I can.