Canning and preserving: our mothers did it, our grandmothers did it, and many of us wistfully dream of capturing the best of every season ourselves. But it seems a bit intimidating at first glance. Before we can begin, we must assemble our equipment. First we start with our pressure canner, a necessity for canning many foods and a time saver for all foods. If you've got a modern flattop ceramic stove, pay close attention and make sure to buy a canner approved for ceramic tops (the selected canner MUST have a completely flat bottom) like the Presto 16 quart aluminum one that we own. You’ll also need equipment to handle the jars during the canning process and both Presto and Ball make a nice 7 piece kit that includes a funnel, jar holder, and other items. Of course you’ll need canning jars, and I recommend, at minimum, a set of half-pints (for jam), pints (for salsa, bbq sauce, pickles, and fruit in syrup), and quarts (for tomato sauce). If you’re going to be giving away your ...
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