Thanks, I thought so but for some reason I am paranoid about poisoning my family with my canned produce.
The Ball Blue Book should help you feel better about that. All tried and true techniques explained well. The “Bible” for home canning and preserving.
Just remember acid is needed for all water bath canning. Pressure cooker is needed for meats and veggies like green beans.
It also has instructions for freezing and dehydrating stuff.