I did can some food many years ago, and I get the idea in theory, but since I plan to can most of our tomato harvest, I thought I should get some canning practice. This is how I started. Then I realized I needed larger jars, a larger pot, lemon juice from concentrate, not the au natural (so the acidity is proper), and a ruler.
I'm very happy to report, my first tiny batch canning tomatoes seemed to go well. The tops popped and they look and feel nicely sealed. Now I wait a few weeks. Then I will open a jar and see if it truly was sealed properly. Bacteria don't lie. :-)