Here's my canning wisdom after taking it up last fall:
Most recipes (Ball Book, Nat'l. Center for Preservation) are for 7 pints, so the big water bath canner sits on the shelf after you find the little canner and get the right rack (I got the rack from the manufacturer when I emailled them). There are two of us and the 11 1/2 quart water bath canner from GraniteWare ( http://www.columbianhp.com/products/...-jar-rack.html
) works great, two are nicer. You must have the jars hot before filling, then put in the canner.
I found mine at Fred Meyer for $12 at the end of the season, so I bought three. Careful, over buying is a disease.
Pressure canners are for meat and low acid foods. Looks good on the shelf with the big waterbath canner.
It's easy to make a bunch of stuff nobody eats. Need any relish??? Pickled cauliflower???
Determine if your spouse approves of your tomato sauce. Then make it thicker anyway. Trust me.
The National Center for Home Food Preservation (http://nchfp.uga.edu/
) is the official source of information. If you screw up someone could die. Could be you.
Find out about Penzeys Spices for fresh, fair price spices (www.penzeys.com
). You won't believe the difference fresh makes.
Canning jars are like wood clamps, you never have enough. Unless you have relish in them...