Wondering how to test your jars for the best canning results?
here ya go…..

After cooling jars for 12 to 24 hours, remove the screw bands and test
seals with one of the following options:

Option 1. Press the middle of the lid with a finger or thumb. If the lid
springs up when you release your finger the lid is unsealed.

Option 2. Tap the lid with the bottom of a teaspoon. If it makes a dull
sound, the lid is not sealed. If food is in contact with the underside
of the lid, it will also cause a dull sound. If the jar is sealed
correctly, it will make a ringing, high-pitched sound.

Option 3. Hold the jar at eye level and look across the lid. The lid
should be concave (curved down slightly in the center). If center of the
lid is either flat or bulging, it may not be sealed.

The vertical elevation of a location above sea level.

Foods which contain enough acid to result in a pH of
4.6 or lower. Includes all fruits except figs; most
tomatoes; fermented and pickled vegetables; relishes; and
jams, jellies and marmalades. Acid foods may be processed
in boiling water.