It seems as though the learning curve for canning can be quite steep. As I mentioned in an older post the first time I did pickles that required a salt soak I added it (the salt) to the recipe, and used additional slat for the soak, OOPS! I still find the directions on pickles unclear, maybe it's just my Mommy brain. Anyway, this weekend I had a couple more snafu's: I learned that tomatoes lose a lot of volume after being peeled and chopped (read as 'couldn't complete canning recipe due to lack of tomatoes'), and after following a Sweet Pickle Relish recipe to the tee I ended up with 6 half-pint jars instead of the "about 8 half-pints" it was supposed to make. Hmm.
And lets not forget all the jars of Apricot-Pepper Jelly sitting on that shelf that taste like a spoonful of cider vinegar- yuck! That was the recipe, and for once no fault of my own. (I have at least found that it makes a decent dip for breaded chicken or a tasty marinade when watered down with some canola oil), so not a total loss.
So I guess what I am asking to all you seasoned canners out there, when does this get easier? When will I stop making so many mistakes? When will I be able to throw out all of those jars of salty Zucchini Pickles and Apricot-Pepper Jelly that will never get eaten? (I just can not bear to do it right now, too much time, sweat, and money tied up in those jars!!)