I like to can baked beans and soups (pressure canner needed). In the summer I usually can peaches and jam (lots and lots of jam). I usually stop on the side of the road and pick tons of fruit. We have lots of loquat trees growing here and it make great jam, especially if you add calamondin's or another citrus.
Pickles.. I don't can them but my grandma did
I would like to do canning, but don't really know the first thing about it.
I would think it's easy to can jams, pickles, or anything else that stays in a bottle before/after it's consumed. I've never canned before so I'm guessing.
I just read a thing online yesterday saying if you had extra room and jars while canning that you should can water. It's sterile and keeps almost forever, and if ever you have a power outage or anything like that your not out of water. I thought that was a neet idea.
Quoting me_plus3:Ok call me ignorant but what is a pressure canner? I'm new at this and from what i remember my mom never used one.
I don't but here's a bump for you!
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