I'm going to post this here because its all a part of homesteading. Here are some tips to get your started and prepared for next years canning.

- watch for jars at yard/garage sales. Make sure you can purchase the lids for the top though. We recently found out all our Gem jars in Canada will no longer have sealers. You can pick up jars at a good price though at yard sales. You'll need both pints and quarts. Pint jars are great for jam/jellies and pickles/relish and quarters are great for fruits, etc.

- ask friends/relatives and neighbours (particularly older people) if they have any jars. They are often ready and willing to give them away.

- stores will soon be having their canning supplies go on sale. Watch for them and purchase what you can on sale.

- you will need a water bath canning for high acid foods, tomatoes, fruits, jams and pickles/relish.

- pressure canner will be needed for canning, meat, beans, carrots and such. Watch for them to go on sale also.

- you'll also need a jar lifter, funnel and a timer. Again watch for these to go on sale soon.

- get a couple of good canning books and read through the winter months. Begin to plan what you would like to can/preserve. Read as much as you can to get yourself informed about canning.

These are just a few tips for this fall/winter so that you can begin to think about canning for the spring and so that the cost doesn't hit you all at once in the spring.

Any questions, ask.

:bump:

I have been reading more and more on this subject. I do jams pickles, fruit etc...but would like to do more. I would really like to get a pressure canner but for some reason they scare me!! :eek:

I am so happy that Heather bumped this thread up. I would love to try to can this summer but I don't know much about it. CJ is there any chance that you would give us some lessons on canning:D ?

Blessings,
Kathy

Calico, thats interesting, because I think they scare a few people. I did purchase one last year, but took it back because I wanted a good quality one that would last me for years. I'm saving for that right now.

Canning does not have to be scary if you follow the rules. Just as in everything else, when we do that, after a little practise it becomes easier.

This summer I plan on canning a lot of veggies and then in the fall, I want to can some deer meat. I also would like to pick up some chickens and can them (they are suppose to be excellant canned). I also want to learn how to can soups.

Glad you bumped up this thread. Now is the time to begin to look for canning supplies at yard sales, etc. Jars, lids, pots, strainers, etc. can usually be found at yard sales for a very low price. Just make sure if you purchase jars, that you run your hand around the rims to make sure there are no chips.

Heather, we are still using much of my preserves and canned fruit. It will last well into June.

How interesting that this thread got bumped up, because I just did my very fist canning last Saturday! I canned Strawberries in Triple Sec. I chose it because it was really easy, and I had all the ingredients. We had some tonight spooned over frozen vanilla yogurt and it was so good! I am totally hooked and went to the library to check out 2 books on canning (I had all ready purchased the Ball Blue Book). My daughters are off of school this Friday and we are planning on making a conserve with apricots and pineapple. I can't wait for summer!

I am glad this thread got bumped as well.
My mil says canning food or rather home canned food is not safe to eat and refuses to use it! I have never canned anything but plan to try this year to do at least some jam or jelly!
I think I will have ot freeze my veggies though I do not see a canner in my future this year!