I started canning this year. I finally got the nerve to do it. I don’t know what I was so afraid of. I canned a roast and a beef dish, a variety of dry beans, some corn, green beans, peach preserves, blueberry jam and corncob jam.
It’s a lot of work but once you get started and get into a routine, it’s not difficult or intimidating at all.
I really want to get somewhere where I can have a real garden that I am able to can out of and not just the perimeter of my little urban backyard.
We have 2 half acre lots, so are blessed to have a lot of space. Even so, I like freezing or dehydrating of the produce.
The best thing I like about canning is the meats - beef and chicken mostly. That’s the best fast food around. And if the electric goes off, it’s still edible straight from the jar!.
So economical to buy up 15 or 20 lbs on sale and process.