I do both hot water bath canning and pressure canning for meats and soup broth.
Canning is becoming a lost art. Not only is it hard to find someone who does it, it’s becoming hard to find someone who is even INTERESTED in doing it.
Spent a lot of my youth helping my mother prepare and can food. She was a prepper in a time when it wasn’t needed.
Learned to can at my mom's side growing up.
She didn't have any daughters so she pressed us boys into service.
Picking veggies, shucking corn, shelling peas, prepping tomatoes, fruits, etc.
We learned to can and cook just about everything.
She gave us many things but teaching us to can, cook and do things for ourselves turned out to be some of the most important and the things I treasure the most.
Picking and canning was hard work in the summer when we would rather be running through the woods, but in the fall it was a satisfying to look at all those beautiful different colored jars lined up in the cellar pantry knowing we would have good food all winter long.
Although our heaviest canning days are behind us I still can some every summer and keep supplies on hand in case of hard times. I still have some of mom's wire bail jars - they must be 50 to 60 years old but are in good condition. We don't use them but have jar rubbers in case we ever need them.
I was finally able to buy an All American Pressure cooker and am looking forward to breaking it in soon.
I am also trying to talk my son and daughter-in-law into letting me teach them how to can. It's a skill I would like them to have and I believe it will pay off down the road.
But they are both busy and a can of veggies on sale are only 50 cents or so. But it's when there are no cans of veggies to buy that I am trying to get them prepped for.
Not where I live. We have lots of people who can stuff. Our local Walmart, and several other stores stock canning supplies, pressure cookers, water bath canners etc every spring.
We have a farmer’s market where you can still buy some of the stuff like pickles and jams and jellies.