It’s so easy, and if you love the heat in the kitchen, you’ll love canning — it was over 80° in the tent this evening! I use a water-bath canner and stick with high-acid foods; tomatoes, apples, peppers, etc. It usually takes me all day, given my arrangements, but once I get into a rhythm, it goes pretty quick. Oh, I do have a longer processing time for high-altitude. So far, I’ve made some herb tomatoes and salsa, next I think I’ll make tomato sauce…oh, oh, and I’d love to try a chutney — I just like saying chutney. Plus, I can use the little 4 oz. jars instead of the larger pint jars. Sometimes it’s nice to have a smaller container, so you don’t overeat, a favorite pastime.
I was intimidated by canning, the word made me think if I fail, I may hurt or kill someone, but really, it’s not that scary. I’ve lost a few — cans, not people — and it’s pretty obvious when you’ve made a mistake, which can usually be corrected by reprocessing it within 24 hours, if not, you learned and hopefully won’t make the same mistake. Get yourself a good book; mine was a gift from our very dear friends, it answered my questions and is full of recipes. Wish I had been canning years ago!
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