[Marcella]

OK, just ordered Ball Blue Book for preserving and bought the tool to use to seal the jars with the right amount of torque (and use to unscrew jars), and the canning set which is a lifter to lift out hot jars and magnet thingy to get the lids out of hot water. Haven't bought the water bath canner yet. All this is assuming I'll have produce enough at some time to do this. It should happen next spring/summer and I'll digest the book from now to then so I don't screw up.

[Silentgypsy]

We just started canning last year and the most important lesson to learn beside the pH business is to wipe your jar tops dry before you put the domes on to seal and leave enough headroom so your product doesn’t boil up and get moisture at the seal juncture. (As a noob, I make tons of errors, which is good because we all profit from them!)

[greeneyes]

Pickles are one of the things I like to can the best.