Sketts Take #3 consistency test.

I made the spaghetti in a pot first with 2 cans of Diced Tomatoes, 1 can of Tomato Paste, (for thickness and flavor), broken-up al dente spaghetti, a dash of lemon juice, a few seasonings of my family's choice, and a little of my Grape Jelly that I canned months ago. (Can also use Welch's grape juice-"fruit of the vine!") After I got a semi-thick consistency (not runny, not too thick,) I put it in sterilized jars, wiped the rims with a paper towel dipped in vinegar, placed the rings on them, and added them to a 'warming' canner. Wait until it begins a good steam (vent) then start timing your vent for 10 minutes. Place weight "hulu dancer' on and wait until it begins to dance to start your processing time. Mine is 15 psi for my altitude. Check Google to find out what your addresse's altitude would be. Anything over 1000 feet above sea level would be 15 psi (pounds). Process for 15 minutes and turn off. Let sit until pressure goes down all the way or little silver plug goes down. Then remove weight and crack lid a little to let the jars get used to the rooms temperature for 5 minutes or more. Then remove to a towel, etc. Listen for the pings!
Disclaimer: Can at your own risk. This recipe is not USDA verified. #rebelcanners