A Beginner's Guide to Water Bath Canning

 

The link below is how I got started learning to water bath preserve, and it's much easier than my foggy memories of my mother and grandmother "putting up" tomato sauce, pickles of every kind, applesauce, and other delights for the palate, bought from the farmer's market. 

I have very fond memories of slurping in childish greed on a home-canned dill pickle that maybe wasn't as crunchy as the processed ones from the store but was infinitely tastier. Even the "failures" were greeted with joy and greed because they had to be consumed immediately rather than waiting a few months into fall and winter. 

(10) Canning 101: A Beginner's Guide (Back to Basics) - YouTube

I strongly suggest you check out the comments section of the video. Rachel gives links to Amazon so you can purchase a kit that had the tools, water bath canners, and even jars and lids. She even has a discount code for the jars and lids. 

The best part is that she shows you how to use the giant #10 cans you can get from retailers and restaurant supply stores so you can use the discount price for buying in bulk, then preserve into more useable sizes for you and your family/friends. Imagine taking a giant can of applesauce, adding the spices you like (I like cinnamon and cardamom) and for very little effort you have applesauce to use all winter, done your way! Think of doing the same for tomato sauce and making jars of Mexican, Creole, and Italian sauces to use! Yum! 

And this is just the first stage! 

Food is Love!

Lee

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