Sure canning is labor intensive but when you’ve done it long enough to be able to do it without checking the Ball Blue book, it gets easier.
Plus, I enjoy the satisfaction of doing it and like to know what’s in my food and where it came from.
Oh, I agree. I’m just saying that those ‘newbies’ who saw how much work it takes probably won’t be doing it again. ;)
I had a bad growing season last year; I actually had to pay cash money for Salsa last week! Just about KILLED me, LOL!