Two days ago, we (my daughter and I) canned up her famous well-liked salsa in
mason jars. We made the salsa (started with canned tomatoes), boiled the
jars, filled and covered and boiled again for 30 minutes. the problem is
this------after the jars cooled and vacuum sealed, we noticed small air bubbles
the salsa. Is this supposed to be???? I thought we did it properly but now I'm
not so sure. Anybody have an opinion?


[Non-text portions of this message have been removed]