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1. Susan M says

   September 23, 2009 at 8:32 am

   Rachel, If you have a pressure cooker you can even can your leftovers. If we fix a big pot of stew, soup, etc. I can whatever is left and it's so convenient to just open a jar, add a little water (most condense a bit when canned) and I have a quick and fast lunch for the kids when I'm in a hurry.

2. Marie says

   September 23, 2009 at 11:02 am

   I am also going to be doing some canning this weekend! Hope ironic! I'm canning apple sauce since we have two large trees. You can use it as filling for apple cobbler as well (you just can it rather chunky).

3. Anonymous says

   September 23, 2009 at 12:05 pm

   Do you have to use a pressure cooker. I would love to learn how to can but I don't have a pressure cooker. Thanks Tosha

4. Rachel @ Surviving The Stores says

   September 23, 2009 at 12:11 pm

   Hi Tosha!

   From the little bit that I have gathered about canning, there are foods that you need a pressure cooker for, but then there are foods (like anything pickled and tomatoes) that you can just use a water bath canning method… which is super easy!

   I think the rule is: for acidic foods you can just use a water bath canner, but for non-acidic foods you have to use a pressure canner.

5. Susan M says

   September 23, 2009 at 1:10 pm

   You're right. Highly acidic foods such as oranges, grapefruit, tomatoes & those which require a good deal of vinegar for picking can be canned in a hot water bath. But… for safety sake it's best to use a pressure cooker for everything else. While the processing time in the cooker is a generally a bit longer (1 hour or more), I've not found it to be any more difficult to use. Most of them have instructions, time & weight charts included in their manual.

6. Sharon says

   September 25, 2009 at 1:59 am

   I canned for the first time this year. I canned salsa, tomato juice and dill and sweet pickles. I don't have a pressure canner yet either.