Yes you can CAN!
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This isn’t a compresshive canning guide but it has tips, tools and trusted books to help you learn to can!
Fermenting
These are the lids i like to use to ferment my pickles and hot sauces. The ball canning ferment lid as excellent directions .
This is my preferred pectin for jams and jellies. It has a hot line for help and great directions on SAFE Canning practices.
Jars
Jars, Bottles or Cans are what you can with to preserve your food. Their are diffrent sizes.
If its pourable like sauces or soups i use a narrow mouth jar, if it is something you grab like pickles and fruits.
I use bigger quart jars for salsa or soups. I use small pints or half pints for jelly or jam. I think of how much of the food i use at a time and how quickly it would expire in the fridge.
Pressure Canner
Meat, beans and other low acid food MUST be pressure canned.
Water bath Canners
This is only for high acid foods tomatoes, fruit, jams and jellies.
Canning Tools
This package has pretty much everything you need except the pot to can, canning jars and t
Best Canning books
The blue ball canning book is the end all be all of canning guides it a very trusted source if your going to buy only one caning book this is the one.
This book is great for newer foodie recipes. I love it! Some of my favorite recipes come from this book.
Lids
There are manny options for lids. I prefer to buy made in the USA lids. There are several options including reusable lids by Tattler.
Canning Resources
This is a recording of conversation about canning basic with some of friends and fellow home preservers.
National Center for Home Food Preservation
Also can reach out to your local county extension, for help with canning.
Drop your canning questions and tips in the comments.