[ContainerTed]

I do use the salt every time. When I'm done reducing what's in the pot, I add one teaspoon per quart. And, I always taste it before it goes into the jars. Then, it goes to the pressure canner for 25 minutes for quarts at 11 PSI. During the latter part of that 25 minutes, I take the pressure to 15 PSI and when the time is complete, I simply turn off the stove eye and let it cool/de-pressure until it is safe to open the canner.

I can't emphasize enough that you mut make any adjustments to the flavor before it goes into the jar. The salt is added to the pot, not the individual jars, and I stir the pot just before each jar is filled. That way, I know it will all taste the same.